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Spectrophotometric Determination of Hydrogen Peroxide in Milk¹

Department of Food Science and Industries, University of Wisconsin, Madison

ABSTRACT

A method was developed using titanium salts for quantitative determination of hydrogen peroxide in milk. Samples of sterilized reconstituted (11%) nonfat dry milk, sterilized homogenized whole milk, and raw clarified whole milk were prepared for analysis by precipitating the proteins with 70% (w/v) trichloroacetic acid. The yellow-colored complex of hydrogen peroxide and titanium salts was measured at the absorption maxima of 400 and 415 mµ for titanium sulfate and titanium tetrachloride, respectively, and levels of hydrogen peroxide determined from standard curves. Analyses of known quantities of hydrogen peroxide in milk indicated that both reagents reacted stoichiometrically to give accurate determinations of the concentrations of hydrogen peroxide. The titanium tetrachloride method was more accurate, with coefficients of variability ranging between 0.79 to 3.83% for replicate determinations of several different samples of each of the three types of milk and between 0.49 to 1.71% for replicate determinations of single samples of each of the three types of milk.

¹ Published with permission of the Director of the Agricultural Experiment Station, University of Wisconsin.