Hydrogen peroxide test in milk
Hydrogen peroxide is used as a sanitizing of milk handling equipment. The presence of hydrogen peroxide can contaminate the milk. The purpose of the test is to detect any traces inside the product. This test also allows to check the possible addition of hydrogen peroxide in raw milk, before pasteurization, to increase its shelf-life.
FoodLab: allows you to easily perform a wide panel of analysis in milk dairy products.
It is not necessary skilled staff nor a laboratory for analysis.
The results are compliant with reference methods..
It is free of service and maintenance cost
You can also perform analysis of egg, tomato, vegetable purees, cheeses and fats.
Test type: End Point.
Colorimetric reaction at 505 nm.
Testing time: one test 6 minutes
Are possible test sessions with several samples, up to a maximum of 14.
The system is supplied pre-calibrated and ready for use.
It is also possible to standardize the system using samples with a known value.
Principle of the test
H2O2 + phenolic derivate Pink complex
Hydrogen peroxide reacts with a phenolic derivate and peroxidase, and forms a pink colored complex whose intensity measured at 505 nm, is directly proportional to the concentration of hydrogen peroxide (H2O2) in the sample. (H2O2)
Comparative tests on samples of fresh milk, where H2O2 standard solution was added, confirmed a very good alignment between Foodlab method and reference method.
Composition of the Kit and Reagents
Code *300325 suitable for 100 tests, contains: 1 box includes: 10 x reagent test kit *300329.
Code *300329 suitable for 10 tests, contains:
- R1: 1 package with 10 pre-filled cuvettes with 1 mL of buffer
- R2: dropper with 1 mL of enzymatic solution.
Processing – Sample volume – Measuring range
Whole or skimmed milk: use as is.
| Measuring range |
|Sample volume||Resolution |
|1,5 - 25||50 µL||0,1||+/- 5%||CV<3%|
For samples with a value of H2O2 that exceed the measuring range use half of the sample volume and multiply the result by 2.