KR20160057926A - Kit for measuring acidity of citrus and method for measurement using the same - Google Patents
Kit for measuring acidity of citrus and method for measurement using the same Download PDFInfo
- Publication number
- KR20160057926A KR20160057926A KR1020140159165A KR20140159165A KR20160057926A KR 20160057926 A KR20160057926 A KR 20160057926A KR 1020140159165 A KR1020140159165 A KR 1020140159165A KR 20140159165 A KR20140159165 A KR 20140159165A KR 20160057926 A KR20160057926 A KR 20160057926A
- Authority
- KR
- South Korea
- Prior art keywords
- acidity
- juice
- kit
- citrus
- present
- Prior art date
Links
Images
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
- G01N21/80—Indicating pH value
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N31/00—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods
- G01N31/22—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using chemical indicators
- G01N31/221—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using chemical indicators for investigating pH value
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/025—Fruits or vegetables
Abstract
Description
The present invention relates to a kit for measuring the acidity of citrus fruits and a method for measuring acidity using the same, and more particularly, to a kit for measuring acidity which can easily measure the acidity of citrus fruits in the field and a method for measuring acidity will be.
The acidity of Chinese citrus fruits decreases gradually from 3.3% to 1.0% from late August to December. Citric acid consists of citric acid, malic acid, and oxalic acid. Citric acid accounts for 90 ~ 96%, malic acid is 2 ~ 3%, oxalic acid is 1% 1 percent.
Delicious citrus, the best brand citrus, is based on a sugar content of 12.5 ° Bx or more and an acidity of 1.0% or less. However, it is trying to lower the acidity rather than the sugar content. In order to lower the acidity, it is most important to measure accurately how much acidity of the fruits of the plantation is first. Especially, in the process of selection and distribution of citrus fruits, the existing method of selecting and distributing mainly citrus fruits is to continuously improve the accuracy of the sugar and acidity measurement values in accordance with the judgment that it is inevitable to compete with imported agricultural products and other domestic fruits Have repeatedly.
As a result, in the field, tangerines can be shipped in a uniform state of taste and quality to each box, and consumers can select the desired taste and quality according to their preferences. I brought it.
The current quality of fruits is mainly analyzed by using proper method, pH, and electric conductivity. Because of the high cost of maintenance and purchase of equipment, long maintenance time, poor maintenance, And reproducibility.
On the other hand, in the case of citrus fruits, there is a problem that the acidity of citrus fruits can not be accurately measured by the method of measuring the acidity of fruits other than that of the existing fruits.
SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above problems and provide a simple citrus acidity measurement kit that can be readily used on the spot.
The present invention provides a kit for measuring acidity, which can improve the accuracy of measurement of acidity using the kit of the present invention, and in particular, can confirm the difference in the degree of citrus acidity.
The present invention is characterized in that a plurality of transparent or semi-transparent containers carrying a mixed solution of phenolphthalein and a basic aqueous solution are contained, and the acidity of the juice is measured by 0.8 to 2% by weight of the mixed solution contained in the container A kit for pH measurement is provided.
The kit for acidity measurement of the present invention allows the fruits to be distinguished by their acidity, and can be sorted by fruit having similar quality, specifically similar acidity.
The present invention can be used in particular for measuring acidity of citrus fruits. As used herein, " citrus " is not only citrus, but also citron cultivated in southern Europe, lemon cultivated in California, USA, and paragraphs such as grapefruit cultivated in the tropics, , A grape fruit that is a variant of the paragraph cultivated in Florida, etc., sour orange cultivated in India and Italy, citrus fruit cultivated all over the world such as India, kumquat cultivated in China or Korea, It is meant to include all of the bamboo shoots grown in Jeju Island in Korea, Setoka, Bomi Madonna, Jinji, Jeannu, Citrus, Citrus, Citrus, Citrus, Citrus, Mandarin, Sado, Persimmon and Tanger.
There are differences in the kinds of acids and organic acids contained in fruits depending on their kinds. The inventors of the present invention have conducted numerous studies, and as a result, it has been confirmed that the kit of the present invention can provide high accuracy in measuring the acidity of citrus fruits. Citric acid, oxalic acid, malic acid and the like, but more than 90% of the citric acid is citric acid. In other words, the grape contains tartaric acid and the apple contains malic acid. Therefore, the present invention relates to a citrus variety Lt; / RTI >
The mixed solution of the phenolphthalein and the basic aqueous solution may be composed of 100 to 300 μl of phenolphthalein and 2 to 5 ml of 0.1 N NaOH aqueous solution.
There is a method in which a predetermined amount of the sample is administered for acid titration, the indicator is administered, and the basic solution is administered until the color of the indicator is discolored to measure the amount of the consumed basic solution. , And the steps had to be performed in several steps, which had a disadvantage of being time-consuming.
The inventors of the present invention solve this problem and provide a simple acidity measurement kit and a method for measuring acidity using the same, which can confirm the acidity visually reliably by administering juice once in the field.
In particular, the kit for acidity measurement of the present invention comprises a plurality of containers, preferably a number of containers suitable for a range of acidity of the juice to be measured, more preferably two or more, still more preferably three or more, Most preferably, five or more transparent or translucent containers may be provided.
The term " transparent or translucent container " used herein refers to a container containing a state in which the color change degree of the solution contained in the container can be visually identified, and the color change of the interior is not visually confirmed It is used in a broad sense to exclude states that do not exist.
The container provided in the kit of the present invention contains a basic aqueous solution quantified so that a specific acidity can be measured.
Preferably, the basic aqueous solution may contain from 2 to 5 ml of a 0.1N NaOH aqueous solution.
The present invention provides a method for measuring the acidity of a juice by checking the amount of 0.1 N NaOH previously injected in a transparent or semitransparent container carrying a mixed solution of phenolphthalein and a basic aqueous solution according to the corresponding acidity of the container. Since the phenolphthalein can exhibit a minute color change, phenolphthalein is most preferable as an indicator of the present invention because it can confirm the gradual change of the acidity unlike naphthol phthalein. In particular, the method for measuring the acidity of citrus fruits is required not only for determining the harvesting time but also for sorting and sorting according to the taste and preference of consumers, so it is necessary to confirm the acidity step by step. Therefore, it is particularly important to select an indicator that can provide a basic aqueous solution of a predetermined concentration according to the acidity and to confirm minute differences.
The method of measuring acidity of the present invention can confirm the acidity by checking the amount of 0.1 N NaOH contained in the container when the color of the container changes from red to colorless when the juice is administered to the container.
The acidity of the juice administered into the container provided in the kit of the present invention was measured in the following manner.
&Quot; (1) "
(%) = 0.1 N NaOH (ml or mg) x 0.64 ÷ sample amount (ml)
0.64 of Equation (1) was derived by converting 0.1N of citric acid corresponding to 1 ml of 0.1 NaOH into a ratio (%) using 1.0 normal concentration of citric acid (64 mg / 1 ml) Respectively.
The inventors of the present invention have found that the content of citric acid with respect to the total weight of the organic acids contained in citrus is 90 to 98% by weight, and by using the relationship between the content of citric acid and the content of organic acid, A kit for measuring acidity and a method for measuring acidity using the same are provided.
According to another embodiment of the present invention, a container carrying a mixed solution of phenolphthalein and a basic aqueous solution may be detachable in a kit for each container, and each container to which the juice is administered may be replaced with a new container after use.
The citrus acidity measurement kit of the present invention can be used to easily measure the acidity of citrus fruits in the field. Unlike the conventional method of measuring acidity, the acidity can be visually confirmed immediately upon administration of the juice, so that it can be easily used.
No separate analytical equipment and tools are available, making it easy to use at a low cost in a farm.
Using the kit of the present invention, citrus fruits of the same quality can be selected, and citrus fruits of uniform quality can be shipped using the kit, and consumers can select a desired taste and quality according to preference.
In the kit of the present invention, the amount of NaOH contained in each container can be appropriately metered, so that the difference in the fine acidity can be easily grasped.
Fig. 1 is a photograph showing the result of putting juice having a pH of 1.4% into a tube. Referring to FIG. 1, the acidity of the juice can be conveniently ascertained through a change in color when the juice is administered to a red basic solution. Further, by measuring the amount of NaOH contained in the tube, it is possible to easily distinguish the minute acid differences.
2 shows a prototype of the kit of the present invention. The acidity of the juice injected in Fig. 2 is 1.4%.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided by way of example to facilitate a specific understanding of the present invention.
Example 1. Citrus Juice Organic acid content
The juice was diluted 1,000 times with distilled water, filtered through a 0.45 ㎛ PVDF millipore filter, and analyzed using HPLC (ICS-3000, Dionex, USA). Organic acid analysis was performed on an IonPac ICE-AS6 column. The concentrations of oxalic acid, malic acid, and citric acid (Sigma-Aldrich, USA) were 2.5, 5, 10, and 20 ppm, respectively. The contents of organic acids were analyzed for the total of 50 samples.
(%)
acid
(%)
acid
(%)
acid
(%)
content
acid
acid
acid
As can be seen from the above Table 1, it was confirmed that more than 90% of the total weight of the organic acids contained in citrus juice was citric acid.
Example 2. Titration method
The acidity (%) of 0.5 ml of citrus fruit juice was measured by the following method.
Specifically, 100 μL of phenolphthalein was added to a tube containing distilled water, and the balance was corrected by zero point calibration. After titration with 0.1 N NaOH, the pH was stopped at the point of discoloration and the acidity was calculated after confirming the proper amount of 0.1 N NaOH.
The acidity was measured using the equation described in Equation (1) of this specification.
Specifically, citric acid has a molecular weight of 192.1, which is a trivalent molecule. This concentration of 1.0 normal of citric acid is 64 g / l (= 64 mg / l ml), and 0.1 N of citric acid corresponding to 1 ml of 0.1 N NaOH is 6.4 mg.
The organic acid content (mg / ml) is the organic acid content (6.4 mg) × the titratable amount / the sample amount (1 ml) corresponding to 1 ml of 0.1 N NaOH solution. ) = 0.1 N NaOH titration amount × 0.64 ÷ sample amount (1 ml).
Table 2 below shows the amount of 0.1N NaOH consumed by the amount of acid according to the above formula.
Example 3. pH measurement of juice
A kit capable of measuring the acidity of 1.0 to 1.7% was prepared. Eight tubes were prepared, and 0.1 N NaOH corresponding to each acidity was added to each tube with reference to Table 2 with a difference of 0.1% in each tube. 2-5 ml of water was added to the tube, and 100 쨉 l of phenolphthalein was added thereto.
0.5 ml of juice was added to each of the eight tubes.
As a result, as shown in FIG. 1, it was confirmed that the red color was in the process of becoming colorless in the container indicated by the redness of 1.4% of the acidity.
That is, the acidity of the juice (citrus fruit juice) put in was easily confirmed by the naked eye.
Claims (5)
A kit for measuring the acidity of a juice per 0.5 ml unit volume, characterized in that the acidity of the juice of 0.8 to 2% by weight is measured using the mixed solution contained in the vessel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140159165A KR20160057926A (en) | 2014-11-14 | 2014-11-14 | Kit for measuring acidity of citrus and method for measurement using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140159165A KR20160057926A (en) | 2014-11-14 | 2014-11-14 | Kit for measuring acidity of citrus and method for measurement using the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160057926A true KR20160057926A (en) | 2016-05-24 |
Family
ID=56114009
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140159165A KR20160057926A (en) | 2014-11-14 | 2014-11-14 | Kit for measuring acidity of citrus and method for measurement using the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160057926A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102069283B1 (en) * | 2018-07-24 | 2020-01-22 | (주)해아림 | Kit for measuring fruit acid content, kit for measuring citric acid of mandarin, and method of measuring citric acid of mandarin |
-
2014
- 2014-11-14 KR KR1020140159165A patent/KR20160057926A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102069283B1 (en) * | 2018-07-24 | 2020-01-22 | (주)해아림 | Kit for measuring fruit acid content, kit for measuring citric acid of mandarin, and method of measuring citric acid of mandarin |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Scherer et al. | Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices | |
| Tran et al. | Effects of maturity on physicochemical properties of G ac fruit (M omordica cochinchinensis S preng.) | |
| Emekli-Alturfan et al. | Fluoride levels in various black tea, herbal and fruit infusions consumed in Turkey | |
| Bahar et al. | Auto‐fluorescence for analysis of ripening in Thompson Seedless and colour in Crimson Seedless table grapes | |
| Tahmaz et al. | Effects of Vinification Techniques Combined with UV‐C Irradiation on Phenolic Contents of Red Wines | |
| ABIOLA et al. | Influence of chemical preservatives on quality attributes of orange juice | |
| Martin et al. | Comparison of sensory qualities of geographically paired organic and conventional red wines from the southwestern US with differing total polyphenol concentrations: A randomized pilot study | |
| Bebek Markovinović et al. | Chemometric valorization of strawberry (Fragaria x ananassa duch.) cv.‘Albion’for the production of functional juice: The impact of physicochemical, toxicological, sensory, and bioactive value | |
| KR20160057926A (en) | Kit for measuring acidity of citrus and method for measurement using the same | |
| Jolicoeur | Acidity and pH of apple juice | |
| Silva et al. | Acidulants in tropical fruit pulp: physicochemical and sensory changes | |
| Tariba et al. | Estimation of copper intake in moderate wine consumers in Croatia | |
| E Smith et al. | Proposed benchmark methods for analyzing Açaí (Euterpe oleraceae Mart.) | |
| Sánchez et al. | Relationships between chlorophyll content of vine leaves, predawn leaf water potential at veraison, and chemical and sensory attributes of wine | |
| Rufato et al. | Abscisic acid applications increases color in grapes and juice of ‘Isabel’ | |
| Patil et al. | Formulation and evaluation of herbal syrup | |
| Çakır et al. | Investigation Of Some Quality Values Of The Wines Produced With Conventional Methods From The Grape Varieties Grown In Ancient Anatolia Territory | |
| Vega-Osorno | Cofermentation, Post-Alcoholic, And Post-Malolactic Fermentation Blending Of Malbec, Merlot And Petite Sirah Wines | |
| Andrieş et al. | Reverse osmosis influence over the content of metals and organic acids in low alcoholic beverages | |
| Eshghi et al. | Leaf and fruit mineral composition and quality in relation to production of malformed strawberry fruits | |
| JP7134318B1 (en) | beverage | |
| Tahmaz et al. | Investigation of Some Quality Values of the Wines Produced With Conventional Methods from the Grape Varieties Grown In Ancient Anatolia Territory | |
| Jalili | Evaluating the quality and physicochemical properties of honey commercialized in Iran | |
| Snopek et al. | Natural fruit beverages fortified by biologically active substances of grape vines | |
| Stoleicova | Influence of dealcoholization process on stability of white and red wines against different hazes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |