Instructions for Instruction of Hydrogen Peroxide in Food Kit (Instrument Supporting Reagents)

Product Number: YC025A01Y

1 Introduction

Hydrogen peroxide is commonly known as hydrogen peroxide. When added to food, hydrogen peroxide can decompose and release oxygen, which plays a role in bleaching, antisepsis and deodorization. A few food processing units bleach moldy dried aquatic products by soaking in hydrogen peroxide for re-sale; a few illegal meat processing units In order to eliminate blackening, congestion and mildew on the surface of unusually dead chickens, ducks or pigs, these raw materials are soaked in high-concentration hydrogen peroxide to bleach, and then artificial colors or nitrites are added for sale. It is reported that hydrogen peroxide can cause cancer, especially digestive tract cancer, by forming epoxides with starch in food. Industrial hydrogen peroxide contains arsenic, heavy metals and other toxic and harmful substances, which seriously endanger the health of eaters. The state stipulates that hydrogen peroxide should be removed before it is made into the final product.

2 Limited standard

GB2760-2024 "Food Additive Use Standard" stipulates that hydrogen peroxide is a processing aid for the food industry. Generally, it should be removed before it is made into the final product. If it cannot be completely removed, its residue should be reduced as much as possible. The residual amount should not cause harm to health and should not play a functional role in the final food.

3 Detection principle

Hydrogen peroxide in food is extracted and reacted with the detection reagent to form a colored compound. The color depth is proportional to the content within a certain range. The compound has selective absorption of visible light, and the corresponding hydrogen peroxide content can be determined directly on the instrument.

4 Detection range

Aquatic products, beef tendon, tripe, sea cucumber, fish skin, duck intestines, chicken, chicken feet, duck tongue, duck paw, goose paw, squid, pig tendon, water bamboo shoots and some liquid foods.

5 Technical indicators

Detection limit: 10 mg/kg; detection range: 0~ 700 mg/kg

6 Sample determination

6.1 Take 1 gram of shredded sample to be tested (liquid sample directly take 1 mL), put it in a 10 mL centrifuge tube, add water to 10 mL, mix well, let stand for 10 minutes, if the supernatant is not clear, centrifuge or filter to absorb the supernatant filtration.

6 Take 5 mL of filtrate into 7 mL centrifuge tube, and take 5 mL of water into 7 mL centrifuge tube as control tube; add 0.5 mL of reagent A and 0.5 mL of reagent B respectively, shake well and leave for 10 minutes, take the reagent blank as a control, and test on the machine.

7 Precautions

7 The experimental water is purified water or distilled water.

7.2 The reagent has a certain irritation, and the skin contact needs to be washed with a lot of water.

7.3 This product is only used for initial screening, and the final results are subject to the relevant national standard methods.

8 Storage conditions and valid period

The reagent is stored in a cool and dry place at 4-30 ° C away from light, and the valid period is 12 months.

9 Kit packing list

Specifications: 100 times/box

Name

Quantity

Unit

Reagent A (50 mL/bottle)

1

bottle

Reagent B (50 mL/bottle)

1

bottle

Instructions

1