FIELD: food industry.
SUBSTANCE: method involves interaction of hydrogen peroxide with an oxidisable compound yielding a coloured product as a result of oxidation. The oxidisable compound is represented by anion iodide; the quantity of iodine generated in the form of complex anion 
is registered by the electronic absorption spectroscopy method; hydrogen peroxide content in the product being analysed is calculated in mg per kg of the product.
EFFECT: analysis simplification and high sensitivity.
3 cl, 4 tbl
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