Description
Quantitative and Semi Quantitative method for hydrogen peroxide residue in sterilization, food, milk, wine, industry (ref. 83007)
Description of the Hydrogen Peroxide test
Hydrogen peroxide is used in aseptic packaging or cleaning procedures as sterilizing agent, in milk for cheesemaking, in whey, in starch, in wine vinegar as antimicrobial agent, in dried eggs, dried egg whites and dried egg yolks, in wine, in corn syrup as oxidizing/ reducing agent, in tripe, in emulsifiers containing fatty acid esters, in beef feet, in herring, in instant tea, in colored cheese whey, in lecithin as bleaching agent. FDA and Food Chemicals Codex has not approved hydrogen peroxide for human consumption above the accepted dosing. The measurement of hydrogen peroxide residues is crucial for the quality of food, of sterilization and the well being of the consumers.
Presentation of the Hydrogen Peroxide test
50 tests/ kit
R1 – 5 mL. (substrate)
R2 – 5 mL. (stabilizer)
R3 – 2,5 mL. (chromogen)
Procedure of the Hydrogen Peroxide test
(Semiquantitative )
1. Collect 250 uL. of sample
2. Add 100 uL. of R1
3. Add 100 uL. of R2
4. Add 50 uL. of R3
5. Incubate the solution at 55°C for 10 minutes in a water bath or in a dry incubator
6. Read the formed colors and compare with the color chart.
(Quantitative)
Follow the same steps as in semiquantitative method up to step 5.
6. Choose HPD from the panel of exams in Electra m2 Unified Analyzer and measure quantitatively the
sample. The method can be applied in all the commercial spectrophotometers. Just us for more informations.
stability: 24 months at room temperature
