Tomato derivatives

In tomato derivatives Lactic acid is produced by the fermentation of lactose mainly through microbial activity. Its concentration depends on the total bacterial count and can be a useful indicator of the good state of preservation. So the determination of the concentration of lactic acid finds a useful indicator of a good state of preservation. Furthermore, the concentration of lactic acid must be within the limits of the law.

Determination of Lactic Acid (D + L) in tomato derivatives

CDR FoodLab® - Sistema di analisi per alimenti 1

Test type: End Point. Testing time: [uni]. Are possible test sessions with several samples, up to 16 for CDR FoodLab® and 3 tests for CDR FoodLab® Junior.<h3>Sample treatment</h3>Filter the sample before analysis

Method

D-lattico and L-lactic acids are oxidized through an enzyme to pyruvic acid with NADH production as a result. The increase of absorbance, measured at 366 nm in end-point, è directly proportional to the concentration di acido lattico nel campione. Il risultato viene espresso in ppM.

Test Principle

Comparative tests, on samples of tomato performed between the reference method and the CDR FoodLab® method, made in a leading tomato production company, have confirmed a very good alignment between the two systems.<figure class="image"><img src="https://s3-foodlab.s3.eu-central-1.amazonaws.com/calibration_curve_lacticacid_tomato_b46007b72c.jpg" alt="Calibration curve of the Lathic acid (D+L) analysis of the CDR FoodLab® analyzer obtained by means of comparative tests with the reference method. R²=0.9974"></figure>

Calibration Curve

Reagent test kits

Measuring Range

CDR WineLab® Top version - Chemical analysis system for winemakin process control and quality control

CDR FoodLab®

CDR FoodLab® Junior version - Chemical analysis system for food Quality control