過氧化氫 (H2O2) 是強氧化劑具有漂白、殺菌效果，於食品添加物之分類為殺菌劑，除麵粉及其製品外之 其他食品可使用，但最終食品不得殘留。目前針對過氧化氫之快速簡易檢查法為使用硫酸鈦滴在食品表面， 若呈黃褐色即可能有過氧化氫之殘留。然而常有政府衛生單位以此檢查法檢出魚丸含有H2O2殘留而處罰水產 加工廠，但經水產工廠以衛生福利部公告之『食品中過氧化氫檢驗法』複驗後確認不含H2O2；因此，懷疑魚 丸原物料中可能含有造成H2O2偽陽性之成分存在。故本研究以硫酸鈦滴入魚丸之原物料後，確認魚丸的食品 添加物 (增香劑)－乙基麥芽醇 (Ethyl maltol) 是導致H2O2偽陽性之物質。其次，為了解不同廠牌來源之乙基麥 芽醇是否有不同於H2O2偽陽性的結果，再以硫酸鈦滴入不同廠牌之乙基麥芽醇後，得知皆會顯示黃色呈色結 果 (H2O2偽陽性)。再者，為了解以葡萄糖稀釋成不同含量之乙基麥芽醇以及不同濃度的乙基麥芽醇製成之魚 丸，對硫酸鈦法呈現H2O2偽陽性結果之反應，故以目視觀察呈色與色差儀分析Lab值後，得知當以葡萄糖稀 釋乙基麥芽醇使含量為0.4%以下時，黃色呈色不明顯，此時之b值為6.29 ± 0.41；當含濃度0.015%以下乙基麥 芽醇製成之魚丸，黃色呈色不明顯，此時之b值為11.38 ± 0.80。因此，食品添加物廠商若販賣乙基麥芽醇做為 增香劑，建議稀釋含量為0.4%以下；水產煉製品廠商使用乙基麥芽醇製作魚丸時，建議與魚漿之比例濃度為 0.015%以下，以避免H2O2之偽陽性發生，以及減少被衛生單位誤判H2O2殘留而遭處罰之情況產生。

Hydrogen peroxide (H2O2) is a strong oxidant with bleach and bactericidal effect. It can be used as a food additive-bactericide for foods except the wheat flour and its products, but no residual in final products. Up to now the titanium sulfate colorimetry for detecting the residual of hydrogen peroxide on foods is a quick and simple method. However, with the method pseudo positive reactions are often observed when the commodities of fish balls are examined that causes the manufacturer distress deeply. In this study, the food additive (flavoring agent)- ethyl maltol (EM) is a cause of H2O2 false positive in fish ball materials. To understand whether EM from different brands have H2O2 false-positive results or not, the titanium sulfate solution was dropped in EM samples from different manufacturers or brands. All EM samples showed yellow coloration (H2O2 false-positive). Furthermore, yellow coloring was not observed and the b value was 6.29 ± 0.41 in 0.4% levels of EM diluted with glucose by using the titanium sulfate droplet method. In the fish balls contained below 0.015% of EM, yellow coloring was not observed and the b value was 11.38 ± 0.80 by using the titanium sulfate droplet method. Therefore, it is recommended that the H2O2 false-positive results for food additives manufacturer or seafood factory could be avoided with EM of 0.4% or less diluted with glucose or surimi mixed with 0.015% or less EM in fish balls.