TITLE:
Linear Regression Relationship between Lychee Juice Content and Buffering Capacity
AUTHORS:
Jijun Wu, Yujuan Xu, Gengsheng Xiao, Yuanshan Yu, Jing Wen
KEYWORDS:
Lychee Juice, Buffering Capacity, Buffering Coefficient
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.4,
April
22,
2016
ABSTRACT: Juice drinks are an important commercialization alternative for lychee, a tropical and subtropical
fruit. Although the lychee juice content is important when assessing the quality of a drink, there
are no published methods to determine it, particularly simple ones for the routine inspection of
juice drinks. Lychee juice drinks contain ingredients with buffering capacity including proteins
and ions such as phosphate, citrate, lactate, carbonate, acetate and propionate. The relationship
between their buffering capacity and lychee juice content was studied. Citric acid was added to
pure lychee dilutions in distilled water containing 100%, 90%, 80%, 70%, 60%, 50%, 40%, 30%,
20% and 10% lychee juice. The pH of the dilutions was measured to obtain a linear model for the
molar H+ concentration as a function of the added citric acid (g/L) amount LC = (BC-494.2)/12,031,
where LC was the lychee juice content and BC was defined as the juice buffering coefficient.