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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/0002-9378(70)90234-6

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1438-2385

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Amperometric determination of hydrogen peroxide re

Authors: ChuanLiang Hsu HungDer Jang MingSheng Su KuShang Chang YungSheng Huang
Publish Date: 2007/03/08
Volume: 226, Issue: 4, Pages: 809-815
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Abstract

Hydrogen peroxide H2O2 residues are not permitted in food due to health concerns An amperometric sensor based on a Nafion modified palladium Pd electrode was developed for the rapid determination of the H2O2 residue in aseptically packaged beverages A prepared Pd electrode shows a slowly increasing reaction upon repeating the procedure of adding the same concentration of H2O2 into the reaction cell unless pretreating the electrode with cyclic voltammetry to obtain reproducible surfaces whereas a Nafion modified Pd electrode can reach stable reaction to H2O2 without any pretreatment The interference level of ascorbic acid the ration of electrochemical response to ascorbic acid to the electrochemical response of H2O2 was calculated as 00004 for the Nafion modified Pd electrode Interference 995from ascorbic acid was diminished by Nafion membrane The response of the sensor to H2O2 in distilled water is linear over the range of 025–15 μM r 2 = 09956 The sensor developed in this study can efficiently determine H2O2 residues in commercial beverages with good linear correlation between spiked H2O2 concentration and detected H2O2 concentration for winter melonflavored drink r 2 = 09904 in the range of 025–15 μM and for lemonflavored tea r 2 = 09927 in the range of 025–25 μM

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