Determination of Total Latic Acid (D+L) in Fruit Juices
The measurement of D+L lactic acid in fruit juices is used to control the quality and safety of the product. High values indicate unwanted microbial fermentation, possible spoilage or poor preservation. It also helps to verify compliance with regulations and prevent food fraud.
Method
Sample treatment
The sample must be centrifuged (code 222061) before the analysis.
Principle of the test
D-lactic acid and L-lactic acid are oxidized through an enzymatic reaction to pyruvic acid with the consequent production of NADH. The increase in absorbance, measured at 366 nm in end-point, is proportional to the concentration of lactic acid in the sample. The result is expressed in ppm.
Calibration curve
The calibration curve was made using samples with known lactic acid value (L+D). The trend of the curve confirms the excellent linearity of the system over the entire measurement range.
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Reagent test Kits
Measuring range
Analyses | Measuring range | Resolution | Repeatability |
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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)