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.

Determination of Total Latic Acid (D+L) in Fruit Juices

CDR DrinkLab is a quick, reliable and easy analysis system for the quality and process control of the beverage sector

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CDR DrinkLab

Test type: End Point.
Testing time: [uni].
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR DrinkLab.

Method

The sample must be centrifuged (code 222061) before the analysis.

Sample treatment

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.

Principle of the test

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.

Calibration curve

Calibration Curve Total Lactic Acid of CDR DrinkLab Method with the Reference Method

Reagent test Kits

Measuring range

The perfect system for you

Total Lactic Acid (D+L)

Oils and fats

Frying oils and fried snacks

Fish Oil

Olive oil

Palm oil

Bakery products and spreads

Nuts

Milk and dairy products

Egg products

Tomato derivatives

Vinegar

Food

Wine

Beer

Cider

Kombucha

Coffee Fermentation

Green coffee, roasted coffee and beverage

Water for coffee preparation

Analyses of Soft Drinks with CDR DrinkLab

Soft Drinks

Analyses of Fruit Juices with CDR DrinkLab

Tea Analysis from Leaves to Drink with CDR DrinkLab

Analyses of Plant-based Beverages with CDR DrinkLab

Plant-based Beverages 

Kefir

Analyses of Drinking Water with CDR DrinkLab