乙酸[AF法]检测试剂盒

(乙酰-CoA合成酶)(1)(柠檬酸合成酶)(2)2(L-苹果酸脱氢酶)+170.5 mL 配好的试剂 (R1 + R2)分光光度计，340 nm~15min10mg/L(使用推荐方法)葡萄酒、啤酒、水果和果汁、软饮料、醋、蔬菜、泡菜乳制品（如奶酪）、肉、鱼、面包、焙烤食品（和发酵粉）、番茄酱、酱油、蛋黄酱、调味汁、纸（硬纸板）、茶、医药品（如注射液）、饲料和其他原料（生物培养基、样品等）该实验方法已通过EN、ISO、ICUMSA、德国和荷兰的认证           

优点：

不会浪费ACS溶液（提供的  为稳定的悬浮液）加入PVP防止丹宁酸的抑制自动分析检测时配置好的试剂非常稳定    (> 5天， 4摄氏度)

最终反应液中的乙酸线性高达已通过法国葡萄酒大学验证

价格低廉     (每ml试剂的成本)所有试剂配制后的稳定性      >2年

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