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Modification of the Method of Saffran and Denstedt for Citrate if Milk¹

University of Manitoba, Winnipeg, Canada

ABSTRACT

A number of chemical methods has been reported in the literature for the determination of citric acid in biological fluids. Allen (1) and Heinemann (3) have reviewed those chemical methods used for the determination of citric acid in milk. They are all laborious, and lacking in sensitivity for use in routine work.

In recent years, rapid colorimetric methods have been developed for the estimation of small amounts of citric acid in biological fluids. Some of these methods use acetone dicarbolic acid or pentabrom acetone as a basis for color development. These, too, are laborious and unsuitable for rapid tests.

Saffran and Denstedt (7) developed a rapid colorimetric method for the determination of citric acid in blood. The method is based on the yellow color which develops when a deproteinized sample containing citric acid is heated with a mixture of acetic anhydride and pyridine (Furth-Hermann reaction). Babad and Shtrikman (2) modified this method for estimation of citric acid in milk and milk products.

¹ This investigation was supported by funds provided by the Canada Department of Agriculture.