Citric Acid determination (HPLC)

Determination of Citric Acid (HPLC)
Determination of Citric Acid (HPLC)

Citric acid, which people generally know as lemon salt, is a colorless and crystalline organic compound. Many animals are found in the body and almost all plants. It undergoes physiological processes where proteins, fats and carbohydrates are oxidized and converted into water and carbon dioxide. It is used in food industry to increase the durability of foods and some organic substances and to taste some soft drinks. It is also used in confectionery making. Especially citrus fruits contain high amounts of citric acid. The percentage of citric acid in lemon is 80. Citric acid has no toxicity and is therefore widely used in the chemical industry.

Citric acid has been used as an additive in food starting from the late nineteenth century. Although citric acid, which is used more and more today, is found in lemon and citrus fruits, citric acid is produced from sugar because it is difficult and costly to produce. Citric acid produced from sugar using various bacteria and yeasts is the code for food preservatives among E330.

Citric acid, which is used predominantly in canned products, ensures that these foods are protected from spoiling for a long time. Citric acid is also included in many beverages with and without alcohol. Citric acid is generally preferred in the food industry as a preservative additive in foodstuffs. In fruit juices and low-calorie beverages, citric acid is used singly or in combination with citric acid salts and is used as a flavoring agent.

Citric acid determination studies in foods and beverages are carried out in authorized laboratories. In these studies, high performance liquid chromatography method (HPLC) is used which provides mobile phase at very high pressure and separation at very high resolution. In these studies, standards, analysis methods and current legal regulations published by domestic and foreign organizations are also complied with.