Abstract: Peroxide content in irradiated soy sauce with different dose and its stability have been investigated. It has been found experimentally that peroxide level in irradiated soy sauce can not produce blue color with iodine-starch indicator when determined by Na2S2O3 titration and that H2O2 is very unstable in soy sauce and the H2O2 loss is about 95% within 200 min. These facts indicate that the peroxides formed during radiation may react with some reducing components in soy sauce.

Key words: Soy Sauce Peroxides Irradiation Stability of H2O2