Citric Acid Assay Kit

The Citric Acid test kit is a flexible and simple method for the rapid and reliable measurement and analysis of citric acid (citrate) in foods, beverages and other materials. 

Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.

Suitable for manual, auto-analyser and microplate formats.

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Product Code
72 assays (manual) / 720 assays (microplate)
/ 840 assays (auto-analyser)

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UV-method for the determination of Citric Acid in foods,
beverages and other materials

         (citrate lyase)
(1) Citrate → oxaloacetate + acetate

                                (L-malate dehydrogenase)
(2) Oxaloacetate + NADH + H+ → L-malate + NAD+

                          (D-lactate dehydrogenase)
(3) Pyruvate + NADH + H+ → D-lactate + NAD+

Kit size:                              72 assays (manual) / 720 (microplate)
                                            / 840 (auto-analyser)
Method:                             Spectrophotometric at 340 nm
Reaction time:                   ~ 5 min
Detection limit:                  0.491 mg/L
Application examples:
Grape juice, wine, beer, fruit juices, soft drinks, tea, dairy products
(e.g. cheese), meat, processed meat, vegetable and fruit products,
bakery products, paper, pharmaceuticals, cosmetics and other
materials (e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by MEBAK, OIV,
EU, ISO2963, AOAC and IFU22
(Note: If the enzyme oxaloacetate decarboxylase is present in the sample, some
of the oxaloacetate product is converted to pyruvate. Therefore, to ensure citric
acid is measured quantitatively, D-lactate dehydrogenase (D-LDH) is employed
to efficiently convert any pyruvate produced into D-lactate and NAD+).


  • Reconstituted citrate lyase stable for 4 weeks at 4°C / 6 months at -20°C
  • Buffer / cofactor / enzyme tablets for efficient use of kit components
  • PVP incorporated to prevent tannin inhibition
  • Very competitive price (cost per test)
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included
  • Extended cofactors stability
  • Suitable for manual, microplate and auto-analyser formats

Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

Megazyme “advanced” wine test kits general characteristics and validation.

Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.

Influence of starter cultures on the antioxidant activity of kombucha beverage.

Malbaša, R. V., Lončar, E. S., Vitas, J. S. & Čanadanović-Brunet, J. M. (2011). Food Chemistry, 127(4), 1727-1731.

Construction and characterization of three lactate dehydrogenase-negative Enterococcus faecalis V583 mutants.

Jönsson, M., Saleihan, Z., Nes, I. F. & Holo, H. (2009). Applied and Environmental Microbiology, 75(14), 4901-4903.

Isolation of lipase and citric acid producing yeasts from agro-industrial wastewater.

Mafakher, L., Mirbagheri, M., Darvishi, F., Nahvi, I., Zarkesh-Esfahani, H. & Emtiazi, G. (2010). New Biotechnology, 27(4), 337-340.

Comparison of effects of dietary coconut oil and animal fat blend on lactational performance of Holstein cows fed a high-starch diet.

Hollmann, M. & Beede, D. K. (2012). Journal of Dairy Science, 95(3), 1484-1499.

Enhanced production of citric acid in Yarrowia lipolytica by Triton X-100.

Mirbagheri, M., Nahvi, I., Emtiazi, G. & Darvishi, F. (2011). Applied Biochemistry and Biotechnology, 165(3), 1068-1074.

Natural variation for Fe-efficiency is associated with upregulation of Strategy I mechanisms and enhanced citrate and ethylene synthesis in Pisum sativum L.

Kabir, A. H., Paltridge, N. G., Able, A. J., Paull, J. G. & Stangoulis, J. C. R. (2012). Planta, 235(6), 1409-1419.

Apaf-1-deficient fog mouse cell apoptosis involves hypo-polarization of the mitochondrial inner membrane, ATP depletion and citrate accumulation.

Katoh, I., Sato, S., Fukunishi, N., Yoshida, H., Imai, T. & Kurata, S. I. (2008). Cell research, 18(12), 1210-1219.

Relationships between acceptance of sour taste and fruit intakes in 18-month-old infants.

Blossfeld, I., Collins, A., Boland, S., Baixauli, R., Kiely, M. & Delahunty, C. (2007). British Journal of Nutrition, 98(05), 1084-1091.

Taxonomic characterization and potential biotechnological applications of Yarrowia lipolytica isolated from meat and meat products.

Mirbagheri, M., Nahvi, I., Emtiazi, G., Mafakher, L. & Darvishi, F. (2012). Jundishapur Journal of Microbiology, 5(1), 346-351.

Genetic mapping of a 7R Al tolerance QTL in triticale (x Triticosecale Wittmack).

Niedziela, A., Bednarek, P. T., Labudda, M., Mańkowski, D. R. & Anioł, A. (2014). Journal of Applied Genetics, 55(1), 1-14.
The training video below demonstrates some general principles of wine analysis.

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: MegaQuant Assay Format
Chapter 3: Manual Format – Recording Spectrophotometer
Chapter 4: Manual Format –Non Recording Spectrophotometer
Chapter 5: Autoanalyser Format
Chapter 6: Liquid Ready Reagents
Chapter 7: Sample Preparation/PVPP Treatment

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.