Fruit juices are naturally acidic, and the acidity is due to the formation of various organic acids formed in several metabolic processes. The content of acids varies due to various processing parameters during the preparation of fruit juices and their packaging for commercialization. Quantitative determination of organic acids provides the necessary information leading to changes occurred during processing.

中文翻译：

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基于多壁碳纳米管的离子对分散固相萃取和原位丁基化作用气相色谱-质谱法测定果汁中的有机酸

果汁是天然酸性的，而酸性是由于在几个代谢过程中形成的各种有机酸的形成。酸的含量因果汁制备及其商业化包装过程中的各种加工参数而异。有机酸的定量测定提供了导致加工过程中发生变化的必要信息。