Sucrose/D-Fructose/D-Glucose, UV method

Enzymatic method for the determination of Sucrose, D-Fructose and D-Glucose. Based on the spectrophotometric measurement of NADPH produced though the reactions, after addition of hexokinase (HK), phosphoglucose isomerase (PGI) and glucose-6-phosphate dehydrogenase (G6PDH). The D-glucose concentration is determined before and after hydrolysis of sucrose by b-fructosidase. The sucrose content is calculated form the difference in D-glucose concentrations before and after hydrolysis by b-fructosidase .

Features:

– Rapid reaction

– Stable reagents

Applications:

Wine, beer, fruit juices, milk, dietetic foods, bread, jam, honey, ice-creams, fruit and vegetables, pharmaceuticals, cosmetics and biological samples.

See applications for Wine, Food, Feed, Fermentation and Biofuel industries.

Specifications:

– Quantity: 100 tests of each analyte

– Range: 20-800 mg/L

– Detection limit: 1.40 mg/L

Components:

– 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 of each /mL)

– Solution 6 (buffer pH 4.6)

– Suspension 7 (enzyme b-fructosidase)