Hydrogen peroxide has effect of antisepsis and decolorization. Different concentration of hydrogen peroxide can cure different disease. For instance, 3% hydrogen peroxide can be used for wounds and ulcers; 1% hydrogen peroxide can be used for tonsillitis, stomatitis and throat infection, etc. Hydrogen peroxide wasn’t allowed to use in food industry since it could result in DNA damage or gene mutation. Yet, driven by interests, some merchants add cheap industrial hydrogen peroxide into food products. Detection limit of food hydrogen peroxide rapid test paper ranges from 0～20mg/L of liquid sample and 0～2000mg/kg of solid sample .

1. Using method

1.1 Sample treatment

Liquid products:

Take the sample directly without any treatment.

Solid food:

Weigh 10g solid sample ,and cut them into small pieces. And then put them into a colorimetric tube or beaker, add pure water or distilled water to 100mL, shake them fully and let them soak for 10min.

1.2 Detection :

Insert the test paper into detected solution, and shake it for about 5-10 times. Then take out the test paper and shake off the redundant water. After reacting for 10s, compare it with standard colorimetric card to judge the result.

1.3 Application scope :

It is suitable for the rapid detection of hydrogen peroxide in the food such as water, milk, beef omasum, sea cucumber, fishskin, goose intestine, chicken feet, squid, etc.

2.  The lower detection limit

0.5mg/L

3.  Matters need attention

3.1 The most suitable temperature is 15℃-35℃. Extend the reaction time properly when the temperature is lower than the above temperature.

3.2  If the test paper turns yellow brown after reacting , it means that the concentration of hydrogen peroxide in the detected solution is higher. Detect it again after diluting soaked solution or use hydrogen peroxide detecting tube manufactured by our company.

3.3 If there is large of grease in the soaked solution, first filter it and take the filtered solution to do the detection, or it will disturb the coloration.

4. Storage condition

Keep them at the temperature of 2℃-8℃ in dry, sealed, dark and ventilated condition and the expiration time is one year.