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SKU
AK00081
Acetic acid, UV method
Enzymatic method for the determination of acetic acid. Based on the spectrophotometric measurement of NADH produced through the reactions, after addition of Acetyl-Co A synthetase (ACS), Citrate synthase (CS) and L-malate dehydrogenase (L-MDH)
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Enzymatic method for the determination of acetic acid. Based on the spectrophotometric measurement of NADH produced through the reactions, after addition of Acetyl-Co A synthetase (ACS), Citrate synthase (CS) and L-malate dehydrogenase (L-MDH)
This rapid and simple specific enzymatic method is used for the determination of acetic acid (acetate) in foodstuffs such as wine, vinegar, beer, dairy products, bread, fruit, fish, meat and vegetable, as well as in paper, animal feed (silages), pharmaceuticals and biological samples.
Acetic acid is a very important metabolite since it is the end product of fermentation processes and the oxidation product of acetaldehyde and ethanol. Acetic acid is the main component of the "volatile acids" in wine and one of the most important parameters of its quality control. A high concentration of acetic acid in wine results in spoilage of the product. Thus, there may be legal limitations in the acetic acid content. Acetic acid is used in food production as a preservative and a taste improver. Acetic acid is the compound determining the monetary value of vinegar.
The determination is specific for acetic acid. The sensitivity of the assay is based on 0.005 AU and a sample volume of 2.00 mL. This corresponds to an acetic acid concentration of 0.07 mg/L sample solution when measured at 340 nm. The detection limit of 0.14 mg/L results from the absorbance difference of 0.010 (340 nm) and a maximum sample volume of 2.00 mL.
This rapid and simple specific enzymatic method is used for the determination of acetic acid (acetate) in foodstuffs such as wine, vinegar, beer, dairy products, bread, fruit, fish, meat and vegetable, as well as in paper, animal feed (silages), pharmaceuticals and biological samples.
Acetic acid is a very important metabolite since it is the end product of fermentation processes and the oxidation product of acetaldehyde and ethanol. Acetic acid is the main component of the "volatile acids" in wine and one of the most important parameters of its quality control. A high concentration of acetic acid in wine results in spoilage of the product. Thus, there may be legal limitations in the acetic acid content. Acetic acid is used in food production as a preservative and a taste improver. Acetic acid is the compound determining the monetary value of vinegar.
The determination is specific for acetic acid. The sensitivity of the assay is based on 0.005 AU and a sample volume of 2.00 mL. This corresponds to an acetic acid concentration of 0.07 mg/L sample solution when measured at 340 nm. The detection limit of 0.14 mg/L results from the absorbance difference of 0.010 (340 nm) and a maximum sample volume of 2.00 mL.
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Biofuel, Dairy, Feed, Fermentation, Food, Wine |
| Features | Detection limit: 0.14 mg/L, Range: 0.15-200 mg/L |
| Detection Method | UV Method |
| Analyte | Acetic acid |
Solution 1. TEA buffer (30 mL, 0.8 M, pH 8.4), L-malic acid (60 mM), MgCl2 (20 mM) and sodium azide (0.02% w/v) as a preservative. Store at 2 °C to 8°C.
Solution 2 (x2). NAD+(67 mg), ATP (137 mg), PVP (30 mg) and CoA (9.8 mg). Store at 2 °C to 8°C (Long term storage: -30 °C to -15 °C).
Dissolve in 5.5 mL of distilled water, divide into appropriately sized aliquots and store in PP tubes at -20 °C between use (stable for 2 years) and keep cool during use. The content of the second bottle should be dissolved only when required.
Suspension 3. L-Malate dehydrogenase (L-MDH, 950 U/mL) and citrate synthase (CS, 112 U/mL) in 3.2 M ammonium sulphate (1.1 mL). Store at 2 °C to 8°C.
Suspension 4. Acetyl-CoA synthetase (ACS, 290 U/mL) in 3.2 M ammonium sulphate (1.1 mL). Store at 2 °C to 8°C.
Solution 5. Acetic acid standard solution (5 mL, 0.10 mg/mL). Stable for 2 years at 4 °C.
This standard can be used when there is doubt about the method accuracy (εNADH>,340 nm = 6300 L×mol-1×cm-1).
Solution 2 (x2). NAD+(67 mg), ATP (137 mg), PVP (30 mg) and CoA (9.8 mg). Store at 2 °C to 8°C (Long term storage: -30 °C to -15 °C).
Dissolve in 5.5 mL of distilled water, divide into appropriately sized aliquots and store in PP tubes at -20 °C between use (stable for 2 years) and keep cool during use. The content of the second bottle should be dissolved only when required.
Suspension 3. L-Malate dehydrogenase (L-MDH, 950 U/mL) and citrate synthase (CS, 112 U/mL) in 3.2 M ammonium sulphate (1.1 mL). Store at 2 °C to 8°C.
Suspension 4. Acetyl-CoA synthetase (ACS, 290 U/mL) in 3.2 M ammonium sulphate (1.1 mL). Store at 2 °C to 8°C.
Solution 5. Acetic acid standard solution (5 mL, 0.10 mg/mL). Stable for 2 years at 4 °C.
This standard can be used when there is doubt about the method accuracy (εNADH>,340 nm = 6300 L×mol-1×cm-1).
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Biofuel, Dairy, Feed, Fermentation, Food, Wine |
| Features | Detection limit: 0.14 mg/L, Range: 0.15-200 mg/L |
| Detection Method | UV Method |
| Analyte | Acetic acid |
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Biofuel, Dairy, Feed, Fermentation, Food, Wine |
| Features | Detection limit: 0.14 mg/L, Range: 0.15-200 mg/L |
| Detection Method | UV Method |
| Analyte | Acetic acid |
CoA
Certificate of Analysis
