FOOD QUALITY JUDGING METHOD AND REDOX POTENTIAL MEASURING METHOD FOR FOOD

摘要

PURPOSE: To precisely judge the quality of a food by correcting redox potential measured value of the food to be a numerical value by a standard hydrogen electrode and judging that the food is higher quality in the case the numerical value is closer to the minimum and the food is more deteriorated in the case the numerical value is closer to the maximum. ;CONSTITUTION: Redox potential of a food is measured by putting an electrode 3 of a redox potentiometer 2 in an aqueous solution 1 of, for example at food to be measured. In the case the obtained potential measured value is corrected to be a numerical value by a standard hydrogen electrode, the food is determined to have higher reductive power as the value is closer to -420mV, which is the redox potential of hydrogen, and the food is determined to have higher oxidative power as the value is closer to +815mV, which is the redox potential of oxygen. At the time of measurement, a liquid food is judged as it is and a solid food is made to be suspended state by uniformly suspending the food in pure water by a mixer and judged. Consequently, only by measuring the redox potential of a food, the reductive power of the food can be measured and the quality of the food can be judged. That is, the food whose redox potentialis closer to -420-mV has higher quality and foods having minus potential are especially preferable.;COPYRIGHT: (C)1996,JPO