Determination of Citric Acid in Tea
In the production of industrial teas, citric acid is often added as an acidity regulator or preservative. Ensuring that levels are within regulatory limits is essential to ensure product safety and compliance with food standards.
Method
Sample treatment
The sample must be centrifuged (code 222061) before the analysis.
Principle of the test
Through an enzymatic reaction, citric acid is converted to oxaloacetate and then to malate which reacts with NADH to produce NAD+. The decrease in absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the amount of citric acid present in the sample.
Calibration curve
The calibration curve of the CDR DrinkLab system, carried out using HPLC as a reference method, confirmed excellent linearity of the system throughout the measurement range.
...
Reagent test Kits
Measuring range
Analyses | Measuring range | Resolution | Repeatability |
---|
The perfect system for you
CDR DrinkLab
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
Integrated printer
Full connections (LAN - USB - Bluetooth barcode/QR code reader)