Analyser format for the specific assay of acetic acid (acetate) in beverages and food products. Content:141.6 mL of prepared reagent (e.g. 456 assays of 0.31 mL)
Analyser format UV-method for the determination of Acetic Acid
in foodstuffs, beverages and other materials
Principle:
(acetyl-CoA synthetase)
(1) Acetic acid + ATP + CoA → acetyl-CoA + AMP + pyrophosphate
(citrate synthase)
(2) Acetyl-CoA + oxaloacetate + H2O → citrate + CoA
(L-malate dehydrogenase)
(3) L-Malate + NAD+ ↔ oxaloacetate + NADH + H+
Kit size: 141.6 mL of prepared reagent (R1 + R2)
Method: Spectrophotometric at 340 nm
Reaction time: ~ 15 min
Detection limit: 10 mg/L (recommended assay format)
Application examples:
Wine, beer, fruit and fruit juices, soft drinks, vinegar, vegetables,
pickles, dairy products (e.g. cheese), meat, fish, bread, bakery products
(and baking agents), ketchup, soy sauce, mayonnaise, dressings,
paper (and cardboard), tea, pharmaceuticals (e.g. infusion solutions),
feed and other materials (e.g. biological cultures, samples, etc.)
Method recognition:
Methods based on this principle have been accepted by EN, ISO,
ICUMSA, IFU and MEBAK
Advantages
- No wasted ACS solution (stable suspension supplied)
- PVP incorporated to prevent tannin inhibition
- Very stable reagent when prepared for auto-analyser applications (> 3 days at 4°C)
- Linear calibration up to 30 μg/mL of acetic acid in final reaction solution
- Validated by the University of Wine, Suze la Rousse, France
- Very competitive price (cost per mL of reagent)
- All reagents stable for > 2 years after preparation
