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SKU
AK00011
L-Malic acid, UV method
This rapid and simple stereo-specific enzymatic method is used for the determination of L-malic acid (L-malate) in foodstuffs such as wine, beer, bread, fruit and vegetable products, fruit juice, as well as in cosmetics, pharmaceuticals and biological samples.
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Enzymatic method for the determination of L-malic acid. Based on the spectrophotometric measurement of NADH formed through the combined action of L-malate dehydrogenase (L-LDH) and aspartate aminotransferase (AST).
This rapid and simple stereo-specific enzymatic method is used for the determination of L-malic acid (L-malate) in foodstuffs such as wine, beer, bread, fruit and vegetable products, fruit juice, as well as in cosmetics, pharmaceuticals and biological samples.
L-Malic acid is a relevant component of the citric acid cycle that is found in animals, plants and microorganisms. It is one of the most important fruit acids found in nature and it is the acid present in highest concentrations in wine. L-Malic acid may be used in food production because it is a stronger acid than citric acid. Microbial decomposition of L-malic acid leads to the formation of L-lactate; this can be a desirable reaction in the wine industry, where the level of L-malic acid is monitored, along with L-lactic acid, during malolactic fermentation. L-Malic acid may be used as a food preservative (E296) or flavour enhancing additive.
This rapid and simple stereo-specific enzymatic method is used for the determination of L-malic acid (L-malate) in foodstuffs such as wine, beer, bread, fruit and vegetable products, fruit juice, as well as in cosmetics, pharmaceuticals and biological samples.
L-Malic acid is a relevant component of the citric acid cycle that is found in animals, plants and microorganisms. It is one of the most important fruit acids found in nature and it is the acid present in highest concentrations in wine. L-Malic acid may be used in food production because it is a stronger acid than citric acid. Microbial decomposition of L-malic acid leads to the formation of L-lactate; this can be a desirable reaction in the wine industry, where the level of L-malic acid is monitored, along with L-lactic acid, during malolactic fermentation. L-Malic acid may be used as a food preservative (E296) or flavour enhancing additive.
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Fermentation, Food, Wine |
| Features | Detection limit: 0.25 mg/L, Range: 0.25-300 mg/L |
| Detection Method | UV Method |
| Analyte | L-Malic acid |
– Solution 1 (assay buffer)
– Solution 2 (NAD+ + PVP).
– Suspension 3 (enzyme AST)
– Suspension 4 (enzyme L-MDH)
– Solution 5 (L-Malic acid standard solution- 0.15 mg/mL)
– Solution 2 (NAD+ + PVP).
– Suspension 3 (enzyme AST)
– Suspension 4 (enzyme L-MDH)
– Solution 5 (L-Malic acid standard solution- 0.15 mg/mL)
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Fermentation, Food, Wine |
| Features | Detection limit: 0.25 mg/L, Range: 0.25-300 mg/L |
| Detection Method | UV Method |
| Analyte | L-Malic acid |
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Fermentation, Food, Wine |
| Features | Detection limit: 0.25 mg/L, Range: 0.25-300 mg/L |
| Detection Method | UV Method |
| Analyte | L-Malic acid |
CoA
Certificate of Analysis
