Improved 4-aminoantipyrine colorimetry for detection of residual hydrogen peroxide in noodles, fish paste, dried fish, and herring roe.
Improved 4-aminoantipyrine (4-AA) colorimetry was developed for the detection of minute quantities of residual hydrogen peroxide in several kinds of food. Hydrogen peroxide in the sample was stabilized with potassium bromate and extracted with cold methanol. The methanol extract was diluted with phosphate buffer, protein was eliminated with zinc sulfate, and the extract was reacted with phenol, 4-AA, and peroxidase to the stable quinoneimine dye. The weak color solution was purified with Florisil column chromatography, concentrated, and determined by colorimetry. Recoveries of hydrogen peroxide from samples fortified at 0.5, 2, and 10 ppm ranged from 70.7 +/- 8.9 to 98. 5 +/- 1.2%. Color development was linear with amount of H2O2 from 0.5 to 20 micrograms, corresponding to 0.05-2 ppm in samples.
D000675:Ampyrone; D000818:Animals; D000983:Antipyrine / Q000031:analogs & derivatives; D003124:Colorimetry / Q000379:methods; D004531:Eggs / Q000032:analysis; D005396:Fish Products / Q000032:analysis; D005399:Fishes; D005504:Food Analysis; D006861:Hydrogen Peroxide / Q000032:analysis*; D007202:Indicators and Reagents; D008460:Meat / Q000032:analysis
D007202:Indicators and Reagents; D000675:Ampyrone; D006861:Hydrogen Peroxide; D000983:Antipyrine