一、方法原理 果实酸度简易测定法的原理,是基于碳酸钠与果汁中的酸(主要是游离酸)中和时所产生的CO2气泡量进行定量测定。 以番茄为例,番茄果汁中酸的主要成分是柠檬酸、苹果酸等,与碳酸钠反应后分别生成柠檬酸钠、苹果酸钠,同时生成CO2和H2O,用果汁释放的CO2气泡量来表示果汁 First, the principle of method Fruit acidity simple determination of the principle is based on the sodium carbonate and fruit juice acid (mainly free acid) and the amount of CO2 bubbles generated quantitative determination. Take tomato as an example. The main components of tomato juice are citric acid and malic acid. After reacting with sodium carbonate, sodium citrate and sodium malate are generated respectively, and CO2 and H2O are generated at the same time. CO2 bubbles released by the juice are used to represent fruit juice