DhHP-6快速检测水发食品中H2O2残留的比色法  

Colorimetric Method for Rapid Detection of H2O2 Residues in Water-based Foods by DhHP-6

作　　者：王佳宇 侯玥[1] Wang Jiayu;Hou Yue(School of Life Science and Technology, Changchun University of Science and Technology, Changchun 130022, China)

机构地区：[1]长春理工大学生命科学技术学院

出　　处：《现代食品》2019年第19期178-182,共5页Modern Food

基　　金：吉林省科技厅科技攻关计划（编号：20170204029SF）

摘　　要：目的:建立一种新的非酶比色法测定水发食品中残留H2O2的分析方法.方法:采用与食品安全国家标准GB 5009.226-2016的钛盐比色法进行比对和检测水发食品方法并对该方法进行验证.结果:DhHP-6比色法在2.5~50mg·L^-1呈良好的线性关系(R^2=0.999).通过与钛盐比色法进行比对,显示较好的相关性R2=0.9976,这两种方法差异不显著(P>0.05).水发食品实验显示,样品在3%H2O2溶液内浸泡不同时间后,H2O2残留量随浸泡时间增加而增高,DhHP-6比色法可快速检测出浸泡2、4h水发食品上清液样品中的H2O2.结论:DhHP-6比色法是一种食品中过氧化氢简单、快速的比色分析方法.Objective: A new non-enzymatic colorimetric method for the determination of residual H2O2 in waterbased foods was established;Methods: The method of comparing and detecting water-based foods was carried out by using the titanium salt colorimetric method of national food safety standard GB 5009.226-2016, and the method was verified;Results:The DhHP-6 colorimetry showed good linearity between 2.5 ~ 50 mg·L^-1 (R=0.999). By comparison with the titanium salt colorimetric method, it showed a good correlation R=0.9976, and the statistical difference between the two methods was not significant (P > 0.05). The water-based food experiment showed that after the sample was immersed in 3% hydrogen peroxide solution for different time, the residual amount of hydrogen peroxide increased with the increase of the soaking time, and the DhHP-6 colorimetric method could quickly detect the soaking on the water for 2, 4 hours. H2O2 in the serum sample;Conclusion: DhHP-6 colorimetry is a simple and rapid colorimetric method for the analysis of hydrogen peroxide in foods.

关 键 词：H2O2 次血红素六肽 模拟酶 比色分析 残留 水发食品 

分 类 号：TS207.3[轻工技术与工程—食品科学]