柠檬酸检测试剂盒

UV-method for the determination of Citric Acid in foods,
beverages and other materials

Principle:
(citrate lyase)
(1) Citrate → oxaloacetate + acetate

(L-malate dehydrogenase)
(2) Oxaloacetate + NADH + H⁺ → L-malate + NAD⁺

(D-lactate dehydrogenase)
(3) Pyruvate + NADH + H⁺ → D-lactate + NAD⁺

Kit size: 72 assays (manual) / 720 (microplate)
/ 840 (auto-analyser)
Method: Spectrophotometric at 340 nm
Reaction time: ~ 5 min
Detection limit: 0.921 mg/L
Application examples:
Grape juice, wine, beer, fruit juices, soft drinks, tea, dairy products
(e.g. cheese), meat, processed meat, vegetable and fruit products,
bakery products, paper, pharmaceuticals, cosmetics and other
materials (e.g. biological cultures, samples, etc.)
Method recognition:
Methods based on this principle have been accepted by MEBAK, OIV,
EU, ISO2963, AOAC and IFU22
(Note: If the enzyme oxaloacetate decarboxylase is present in the sample, some
of the oxaloacetate product is converted to pyruvate. Therefore, to ensure citric
acid is measured quantitatively, D-lactate dehydrogenase (D-LDH) is employed
to efficiently convert any pyruvate produced into D-lactate and NAD⁺).