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SKU
AK00041
D-Fructose/D-Glucose, UV method
This rapid and simple specific enzymatic method is used for the simultaneous determination of D-fructose and D-glucose in foodstuffs, pharmaceuticals, cosmetics and biological samples. The analysis of these sugars can also be performed separately. This kit can be used for the auto-analysis of total reducing sugars (for further information on literature or analytical kits, please contact NZYTech).
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Enzymatic method for the determination of D-Fructose and D-Glucose (total sugars). Based on the spectrophotometric measurement of NADPH produced through the reactions, after addition of hexokinase (HK), phosphoglucose isomerase (PGI) and Glucose-6-phosphate dehydrogenase (G6PDH).
This rapid and simple specific enzymatic method is used for the simultaneous determination of D-fructose and D-glucose in foodstuffs, pharmaceuticals, cosmetics and biological samples. The analysis of these sugars can also be performed separately. This kit can be used for the auto-analysis of total reducing sugars.
D-Fructose and D-glucose occur widely in plant organisms. In foods, they occur mainly in honey, wine and beer, and a range of solid foodstuffs such as bread and pastries, chocolate and candies. In the wine industry, the content of D-fructose and D-glucose (total reducing sugars) is one of the key quality parameters; it represents the amount of sugar available for yeast fermentation.
This rapid and simple specific enzymatic method is used for the simultaneous determination of D-fructose and D-glucose in foodstuffs, pharmaceuticals, cosmetics and biological samples. The analysis of these sugars can also be performed separately. This kit can be used for the auto-analysis of total reducing sugars.
D-Fructose and D-glucose occur widely in plant organisms. In foods, they occur mainly in honey, wine and beer, and a range of solid foodstuffs such as bread and pastries, chocolate and candies. In the wine industry, the content of D-fructose and D-glucose (total reducing sugars) is one of the key quality parameters; it represents the amount of sugar available for yeast fermentation.
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Biofuel, Dairy, Feed, Food, Wine |
| Features | Detection limit: 0.66 mg/L, Range: 2-800 mg/L |
| Detection Method | UV Method |
| Analyte | D-Fructose, D-Glucose |
– Solution 1 (assay buffer)
– Solution 2 (NADP++ ATP + PVP)
– Suspension 3 (enzymes HK+G6PDH)
– Suspension 4 (enzyme PGI)
– Solution 5 (D-Fructose/D-glucose standard solution- 0.20 mg/mL of each sugar).
– Solution 2 (NADP++ ATP + PVP)
– Suspension 3 (enzymes HK+G6PDH)
– Suspension 4 (enzyme PGI)
– Solution 5 (D-Fructose/D-glucose standard solution- 0.20 mg/mL of each sugar).
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Biofuel, Dairy, Feed, Food, Wine |
| Features | Detection limit: 0.66 mg/L, Range: 2-800 mg/L |
| Detection Method | UV Method |
| Analyte | D-Fructose, D-Glucose |
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Biofuel, Dairy, Feed, Food, Wine |
| Features | Detection limit: 0.66 mg/L, Range: 2-800 mg/L |
| Detection Method | UV Method |
| Analyte | D-Fructose, D-Glucose |
CoA
Certificate of Analysis
