Amperometric determination of hydrogen peroxide residue in beverages using a Nafion modified palladium electrode

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題名:	Amperometric determination of hydrogen peroxide residue in beverages using a Nafion modified palladium electrode
作者:	Hsu, C.-L., Jang, H.-D., Su, M.-S., Chang, K.-S., Huang, Y.-S.
貢獻者:	European Food Research and Technology 226 (4) , pp. 809-815
關鍵詞:	Amperometric detection;Ascorbic acid;Aseptic packages;Hydrogen peroxide;Nafion
日期:	2008
上傳時間:	2013-05-24T09:17:55Z (UTC)
出版者:	Department of Food Science, Tunghai University
摘要:	Hydrogen peroxide (H 2O 2) residues are not permitted in food due to health concerns. An amperometric sensor based on a Nafion modified palladium (Pd) electrode was developed for the rapid determination of the H 2O 2 residue in aseptically packaged beverages. A prepared Pd electrode shows a slowly increasing reaction upon repeating the procedure of adding the same concentration of H 2O 2 into the reaction cell unless pretreating the electrode with cyclic voltammetry to obtain reproducible surfaces, whereas a Nafion modified Pd electrode can reach stable reaction to H 2O 2 without any pretreatment. The interference level of ascorbic acid (the ration of electrochemical response to ascorbic acid to the electrochemical response of H 2O 2) was calculated as 0.0004 for the Nafion modified Pd electrode. Interference (99.5%)from ascorbic acid was diminished by Nafion membrane. The response of the sensor to H 2O 2 in distilled water is linear over the range of 0.25-15 μM (r 2 = 0.9956). The sensor developed in this study can efficiently determine H 2O 2 residues in commercial beverages with good linear correlation between spiked H 2O 2 concentration and detected H 2O 2 concentration, for winter melon-flavored drink, r 2 = 0.9904 in the range of 0.25-15 μM and for lemon-flavored tea, r 2 = 0.9927 in the range of 0.25-25 μM. ? 2007 Springer-Verlag.
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