Rapid and selective determination of hydrogen peroxide residues in milk by batch injection analysis with amperometric detection

• Published in: Food chemistry 2012-07, Vol.133 (1), p.200-204
• Main Authors: Silva, Rodrigo A.B., Montes, Rodrigo H.O., Richter, Eduardo M., Munoz, Rodrigo A.A.
• Format: Article
• Language: English
• Subjects: Batch-injection analysis; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Hydrogen peroxide; Low-potential detection; Methods of analysis, processing and quality control, regulation, standards; Milk; Milk and cheese industries. Ice creams; Prussian-blue
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.01.003

► Highly rapid, selective and sensitive amperometric detection of H2O2 in milk. ► Prussian-blue modified electrode with improved stability and precision. ► Association with batch-injection analysis provided high analytical frequency. ► Satisfactory recovery values for milk analysis. We report a highly rapid, precise, selective and sensitive analytical method for the determination of hydrogen peroxide in milk using a batch-injection analysis (BIA) with amperometric detection at a Prussian-blue bulk modified graphite-composite electrode. An electronic micropipette injected 100μL aliquots of 10-fold diluted samples (high and low-fat milk) directly onto the modified electrode immersed in the BIA cell. The analytical features of our proposed method includes low RSD between injections (0.76%, n=9), low detection limit (10μmolL−1), elevated analytical frequency (up to 80h−1) and satisfactory recovery values for spiked samples. A fresh and highly reproductive electrode surface can be easily obtained by simple mechanical polishing (RSD=1.6%, n=5). The storage stability of the PB-modified graphite-composite surpassed 1year keeping equivalent performance as initially presented. The association of BIA with an improved amperometric detector provides great promise for routine monitoring of hydrogen peroxide in milk and other beverages.