标准摘要
[中文适用范围]： 本国际标准规定了水果、蔬菜及其制品中挥发酸含量的测定方法。 [外文原描述]： The method consists in acidifying a test portion with tartaric acid, entraining the volatile acids by steam distillation and titrating the distillate with standard volumetric sodium hydroxide solution in the presence of phenolphthalein as an indicator. The method is applicable to all fresh products, to products preserved without chemical preservatives, and to products to which sulphur dioxide has been added.
英文名称Fruits, vegetables and derived products — Determination of volatile acidity