title: [A study of the determination of H2O2 in solid food by enzyme-oxygen electrode].
abstract: OBJECTIVE
  A oxygen-electrode method is developed for the determination of H2O2 residues in solid food.
  
  
  METHODS
  The hydrogen peroxide can be decomposed specifically into water and oxygen by catalase. The oxygen-electrode has high selectivity with the dissolved oxygen (DO). After H2O2 in the samples is extracted by PBS and the system is deoxidized by nitrogen, the DO can be detected by oxygen meter and then the content of H2O2 in samples will be calculated according to the result.
  
  
  RESULTS
  The linear range is from 0.5 microg/ml to 7.5 microg/ml r > 0.999. The detection limit is 0.13 microg/ml. The recoveries are between 90.59%-93.88%. BSD is below 10%.
  
  
  CONCLUSIONS
  The method has been used for the detection of H2O2 in health-preservation products of calcium, dried small shrimps, bean curd et al, it proved to be a simple rapid method.
authors.affiliation: Center for Disease Control and Prevention of Beijing, Beijing 100013, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Xue
authors.forename: Ping
authors.initials: P
authors.lastname: Liu
authors.forename: Tai-Ran
authors.initials: TR
authors.lastname: Liu
authors.forename: Jie
authors.initials: J
authors.lastname: Ma
mesh_terms: D002374:Catalase; D004566:Electrodes; D005504:Food Analysis / Q000379:methods*; D006861:Hydrogen Peroxide / Q000032:analysis*; D010100:Oxygen / Q000032:analysis*
chemical_list: D006861:Hydrogen Peroxide; D002374:Catalase; D010100:Oxygen