Qualitative and Quantitative Determination of Citric Acid

As can be expected, many aspects of the citric acid chemistry are linked with chemical analysis of citric acid or citrates in biological materials [169, 172, 179, 326-328], in fermentation media [179, 188, 192, 329-333], in foods [155, 334-340], in fraits [165, 177, 341-347], in tomato-based products [348-350], in musts, wines and beers [155, 174, 351-363], in soft drinks and fruit juices [155, 165, 177, 361, 364-377], in milk and dairy products [155,170,173,176,378-386], in honey [387, 388], in pharmaceutical formulations [361, 389-391], in medical tests (blood, se-ram, mine, pancreatic juice and other physiological flttids) [162, 183, 187, 193-195,392-400], and in mixtures with other caiboxyhc acids (formic, acetic, tartaric, malic, oxalic, isocitric, succinic, lactic, pyruvic, oxalacetic and others) [160, 184, 211,265,401-409]. 

Evidently, an adtrlteration is only a secondary concern in citric acid analysis, the main bttlk of determinations is associated with citric acid production, dttring and after fermentation process, analysis of drinks and foods and routine control of 

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