Abstract: Objective: Established a measurement method of hydrogen peroxide in different food simulants, studied the migration amount of hydrogen peroxide from bamboo and wooden chopsticks to different food simulants and its migration laws. Method: Used spectrophotometer to determine hydrogen peroxide, established a standard curve of hydrogen peroxide mass in different food simulants (water-based non-acid food simulators, water-based acid food simulators, alcohol food simulators, oil-based food simulators) and absorbance, used correlation coefficient, accuracy and precision as inspection indicators to verify the methodology, taking the type of the food simulants, time, frequency and temperature as investigating factors, the migration rule of hydrogen peroxide from bamboo and wooden chopsticks to the food simulants was initially explored. Result: The correlation coefficient of the obtained standard curve was greater than 0.999, the recovery rate of standard addition was 84%~113%, the maximum relative deviation (RSD) between spiked parallel samples were all lessed than 10%. The migration amount of hydrogen peroxide from bamboo and wood chopsticks to the oil-based simulant was smallest under the same conditions, the migration of hydrogen peroxide from bamboo and wooden chopsticks had a short rapid release process, and then converted to a long-term slow migration release, the migration was a long time repeated process, and there was still migration detected at the 8th time, as the temperature increased, the amount of migration increased significantly. Conclusion: Spectrophotometric determination of hydrogen peroxide amount in different food simulants was accurate and reliable, hydrogen peroxide migration were detected in different food simulants of some bamboo and wood chopsticks by this method, its migration law was a long time and repeated process, the migration rate could be significantly increased by increased the temperature, the remigration amount of hydrogen peroxide in bamboo and wood chopsticks could effectively lowered by boiled in water at 100 °C.