以薯干片或鲜薯为原料生产的白酒,都存在或多或少的异味、异臭,不符合蒸馏白酒卫生标准的感官指标,广大消费者也不易接受。但是此种酒经放射性同位素~(60)Co或~(137)Cs的γ射线辐照后却可消除此种异臭和异味。然而经辐照后的酒,能产生过氧化氢。为了制定辐照薯(干、鲜)酒的卫生标准,需测定此种酒中过氧化氢含量。而测定酒中 Distilled spiced or fresh potato as raw material production of white wine, there is more or less odor, odor, does not meet the sensory indicators of distilled liquor health standards, the majority of consumers are not easy to accept. However, this kind of wine is able to eliminate such offensive odors and off-flavors after being irradiated with γ-rays of radioisotope ~ (60) Co or ~ (137) Cs. However, after irradiation of the wine, can produce hydrogen peroxide. In order to establish a health standard for irradiated potato (dry and fresh) wines, the hydrogen peroxide content of such wines needs to be determined. And determination of wine