| 食品中残留过氧化氢的测定; Determination of hydrogen peroxide in food | |
| 马春华 ; 叶淑兰 ; 陈良壁 ; 陈曦 | |
| 2013-04-15 | |
| 关键词 | 猪血红蛋白 3 3' 5 5'-四甲基联苯胺 过氧化氢 Hemoglobin porcine 3 3′ 5 5′-tetramethylbenzidine Hydrogen peroxide |
| 英文摘要 | 利用猪血红蛋白(PHb)的催化特性,以3,3',5,5'-四甲基联苯胺(TMb)为底物,建立了一种催化光度终止法测定食品中残留过氧化氢(H2O2)的方法。实验考察了终止剂的类型和浓度、反应时间、PH、温度、TMb浓度对H2O2检测的影响。在选定的反应条件下,体系吸光值与H2O2浓度在1.46x10-6~2.91x10-5MOl/l范围内呈良好的线性关系,线性相关系数为0.9958,方法对H2O2的检出限为5x10-7MOl/l,测定标准偏差为4.9%,样品的加标回收率为92.9%~103%,利用该方法进行了实际样品中的H2O2分析,结果与国标法无显著性差异。; A new spectrophotometric method was developed for the determination of hydrogen peroxide(H2O2) in foods using 3,3′,5,5′-tetramethylbenzidine(TMB) as a terminating agent in the catalytic reaction between hemoglobin porcine(pHb) and H2O2.The influence of terminating agents,reaction time,pH,temperature and the concentration of TMB was discussed.Under the optimal experimental conditions,the absorbance value was linearly correlated to H2O2 concentration in the range of 1.46×10-6～2.91×10-5 mol/L with the correlation coefficient of 0.9958.The detection limit was found to be 5×10-7 mol/L and RSD was 4.9 %.The recoveries in the range of 92.9 %～103 % were obtained.The determination results corresponded well with those by the national standard method. |
| 语种 | zh_CN |
| 内容类型 | 期刊论文 |
| 源URL | [http://dspace.xmu.edu.cn/handle/2288/106872]  |
| 专题 | 化学化工－已发表论文 |
| 推荐引用方式 GB/T 7714 | 马春华,叶淑兰,陈良壁,等. 食品中残留过氧化氢的测定, Determination of hydrogen peroxide in food[J],2013. |
| APA | 马春华,叶淑兰,陈良壁,&陈曦.(2013).食品中残留过氧化氢的测定.. |
| MLA | 马春华,et al."食品中残留过氧化氢的测定".(2013). |
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