Other prohibited addition detection

This standard specifies the method for determining the residual amount of hydrogen peroxide in food. This standard is applicable to the determination of hydrogen peroxide residues in prepackaged milk, beverages, soy products, aquatic products, chicken feet, and other foods. The strong oxides in food are oxidized by potassium iodide in dilute sulfuric acid, producing a quantitative amount of iodine. The generated iodine is titrated with sodium thiosulfate standard solution using starch as an indicator to obtain the total amount of strong oxides. Add catalase to decompose and remove hydrogen peroxide from the sample, and titrate the content of other oxides after removing hydrogen peroxide with sodium thiosulfate standard solution. The difference between the two titration results can be calculated to determine the hydrogen peroxide content in the sample. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is Grade III water according to GB/T 6682. 3.1 Reagent 3.1.1 Sodium thiosulfate (Na; SO,). 3.1.2 Soluble starch [(C. H,. O.).]. 3.1.3 Potassium iodide (KD). 3.1.4 Sulfuric acid (H, SO,). 3.1.5 Ammonium molybdate "(NH,). Mo; O: x · 4H, O]. 3.1.1.6 Catalase (unit activity greater than 200 000 U/mL); stored at -20 ℃. 3.1.7 Potassium ferrocyanide {K, LFe (CN).] · 3HgO}. 3.1.8 Zinc acetate (C, H. O. Zn · 2H: O). 3.1.9 Acetic acid (C: H, O:). 3.1.10 Activated carbon. 3.2 Reagent preparation 3.2.1- Starch indicator (10 g/L) : Weigh 0.50 g of soluble starch, add a little water, make it into a paste, pour it into 50 mL boiling water, mix it well, and boil it. Ready to use. 3.2.2: Potassium iodide solution (100 g/L); Weigh 10.00 g of potassium iodide, dissolve in water, bring to a constant volume of 100 mL, and store in a brown bottle. Ready to use. 3.3.3 10% sulfuric acid solution (mass fraction): Measure 60 mL of sulfuric acid, slowly inject about 700 mL of water, cool, and dilute to 1000 mL

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