| Summary: | 碩士 === 亞洲大學 === 生物資訊學系碩士班 === 96 === Tofu and dried bean curd are both highly nutritious and hydrated food. Unfortunately, these products got rotten easily at room temperature. Consequently, it was commonly found that preservatives and antiseptics such as hydrogen peroxide was abused in food products. Thus, the residue of hydrogen peroxide in food products became a problem.
In order to better understand the residues of food additives which has been put out on the packages, 153 samples were collected from different shops in Nantou Area. Among these samples, 103 were from traditional markets, 42 were from supermarkets and 8 were from food processing plants. These samples were divided into three categories for analysis including food made from soy (76 samples), food made from wheat (21 samples ), and food made from fish and meat (56 samples). The examination process used in this study was adopted from Chinese National Standard (CNS) to analyze hydrogen peroxide and boric acid simultaneously. Using this standardized examination process, hydrogen peroxide above 15 ppm and boric acid above 0.01% in food samples were able to be detected and were assigned as “positive” samples.
These research results indicated that 18 samples were found positive with hydrogen peroxide (H2O2), while other 135 samples were not. Moreover, boric acid (Na2B4O710H2O) had not been found in all samples. However, 18 samples with hydrogen peroxide (H2O2) were all unpacked products. In conclusion, unpacked food products were found more contaminated with hydrogen peroxide and problematic than packaged food products obtained from supermarkets. Therefore, in order to ensure the health of customers, administration departments should pay more attention to monitor food quality and safety, especially for unpacked products. The research results were calculated and analyzed with the aid of Microsoft Excel. A model was built up and shown for future reference.
Keywords: food additives, unpackaged food, hydrogen peroxide, boric acid
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