食品中過氧化氫之定量及其消退情形之探討   全文下載

Studies on the Determination of Hydrogen Peroxide and Its Dissipation in Foods

本研究利用酵素比色法（enzymatic colorimetric method）分析食品中過氧化氫殘留量。烏龍麵及魚翅檢體以水浸泡10分鐘後過濾，濾液在室溫下，於pH 5.0之檸檬酸鹽緩衝液中與o-phenylenediamine及peroxidase反應10分鐘，再測定490 nm吸光值，由標準曲線計算過氧化氫殘留量。烏龍麵及魚翅檢體中添加過氧化氫0.92、3.68及9.20 ppm時，其回收率分別為烏龍麵90.2 ~ 99.9%，魚翅65.3 ~ 91.7%，變異係數皆小於5%。最低檢出限量皆為0.5 ppm。殘留過氧化氫之烏龍麵於室溫及冷藏儲存時，其殘留之過氧化氫皆不易消退，尤以儲藏溫度越低者為然。烹煮無法將烏龍麵中殘留之過氧化氫分解，但部分過氧化氫可從烏龍麵溶出至麵湯。魚翅復水處理時，若以多量水浸泡及加熱，且經常換水，可將過氧化氫完全去除。經依酵素比色法測定市售魚翅及烏龍麵之過氧化氫殘留量，發現20件魚翅乾品檢出過氧化氫者有12件，殘留量範圍0.9 ~ 5451 ppm 。13件烏龍麵中檢出過氧化氫者有6件，皆購自傳統市場，殘留量為5.2 ~ 516 ppm，另超級市場販賣之7件包裝烏龍麵均未檢出過氧化氫。依據「食品添加物使用範圍及用量標準」之規定，過氧化氫不得殘留於食品中。本署已請地方衛生機關令其限期改善後再行檢驗。

An enzymatic colorimetric method for the determination of hydrogen peroxide in udon (Japanese noodles) and shark fins was developed. Hydrogen peroxide was extracted from samples with water. After filtration, the extract was treated with o-phenylenediamine and peroxidase in citrate buffer (pH 5.0). Color development was determined by spectrophotometry at 490 nm. Recovery studies were performed at spiked levels 0.92, 3.68 and 9.20 ppm. Average recoveries ranged 90.7~99.9 and 65.3~91.7% from udon and shark fins respectively. Coefficients of variation for average recoveries were less than 5%. The detection limit was 0.05 ppm in these commodities. The hydrogen peroxide residues in udon do not decompose or diminish effectively during storage and boiling process. But hydrogen peroxide residues in shark fins were removed by dipping and subsequent boiling with water. Twenty samples of dried shark fins and thirteen samples of udon purchased from various markets were analyzed using the proposed method. The results showed that twelve samples of dried shark fins from grocery stores contained hydrogen peroxide residues ranged from 0.9 to 5451 ppm. Six udon samples purchased from traditional markets contained hydrogen peroxide residues ranged from 5.2 to 516 ppm. No hydrogen peroxide residue was detected in the other seven udon samples purchased from supermarkets. 本研究利用酵素比色法（enzymatic colorimetric method）分析食品中過氧化氫殘留量。烏龍麵及魚翅檢體以水浸泡10分鐘後過濾，濾液在室溫下，於pH 5.0之檸檬酸鹽緩衝液中與o-phenylenediamine及peroxidase反應10分鐘，再測定490 nm吸光值，由標準曲線計算過氧化氫殘留量。烏龍麵及魚翅檢體中添加過氧化氫0.92、3.68及9.20 ppm時，其回收率分別為烏龍麵90.2～99.9%，魚翅65.3～ 91.7%，變異係數皆小於5%。最低檢出限量皆為0.5 ppm。殘留過氧化氫之烏龍麵於室溫及冷藏儲存時，其殘留之過氧化氫皆不易消退，尤以儲藏溫度越低者為然。烹煮無法將烏龍麵中殘留之過氧化氫分解，但部分過氧化氫可從烏龍麵溶出至麵湯。魚翅復水處理時，若以多量水浸泡及加熱，且經常換水，可將過氧化氫完全去除。經依酵素比色法測定市售魚翅及烏龍麵之過氧化氫殘留量，發現20件魚翅乾品檢出過氧化氫者有12件，殘留量範圍0.9～ 5451 ppm 。13件烏龍麵中檢出過氧化氫者有6件，皆購自傳統市場，殘留量為5.2～516 ppm，另超級市場販賣之7件包裝烏龍麵均未檢出過氧化氫。依據「食品添加物使用範圍及用量標準」之規定，過氧化氫不得殘留於食品中。本署已請地方衛生機關令其限期改善後再行檢驗。