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SKU
AK00031
D-Glucose HK, UV method
This rapid and simple specific enzymatic method is used for the determination of D-glucose in foodstuffs such as baking agents, diet beer and dietetic foods, as well as in pharmaceuticals, cosmetics and biological samples. The analysis of D-glucose in foodstuffs is normally performed in conjunction with D-fructose, maltose and sucrose (for further information on literature or analytical kits, please contact NZYTech)
Availability
On Demand
Enzymatic method for the determination of D-Glucose. Based on the spectrophotometric measurement of NADPH produced through the reactions, after addition of hexokinase (HK) and glucose-6-phosphate dehydrogenase (G6PDH).
This rapid and simple specific enzymatic method is used for the determination of D-glucose in foodstuffs such as baking agents, diet beer and dietetic foods, as well as in pharmaceuticals, cosmetics and biological samples. The analysis of D-glucose in foodstuffs is normally performed in conjunction with D-fructose, maltose and sucrose.
D-Glucose occurs widely in plants and animals. It is an essential component of carbohydrate metabolism and occurs frequently in the free form along with D-fructose and sucrose. However, the more important forms are those of di- (lactose, maltose, sucrose), tri-, oligo- and polysaccharides (dextrins, starch, cellulose). It is present in significant quantities in honey, wine and beer, and a range of solid foodstuffs such as bread and pastries, chocolate and candies. Measurement of D-glucose is extremely important in biochemistry and clinical analysis, as well as in food analysis; it is mostly determined along with other carbohydrates.
This rapid and simple specific enzymatic method is used for the determination of D-glucose in foodstuffs such as baking agents, diet beer and dietetic foods, as well as in pharmaceuticals, cosmetics and biological samples. The analysis of D-glucose in foodstuffs is normally performed in conjunction with D-fructose, maltose and sucrose.
D-Glucose occurs widely in plants and animals. It is an essential component of carbohydrate metabolism and occurs frequently in the free form along with D-fructose and sucrose. However, the more important forms are those of di- (lactose, maltose, sucrose), tri-, oligo- and polysaccharides (dextrins, starch, cellulose). It is present in significant quantities in honey, wine and beer, and a range of solid foodstuffs such as bread and pastries, chocolate and candies. Measurement of D-glucose is extremely important in biochemistry and clinical analysis, as well as in food analysis; it is mostly determined along with other carbohydrates.
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Dairy, Fermentation, Food |
| Features | Detection limit: 0.66 mg/L, Range: 2-800 mg/L |
| Detection Method | UV Method |
| Analyte | D-Glucose HK |
– Solution 1. (assay buffer)
– Solution 2. (NADP+ + ATP)
– Suspension 3 (enzymes HK + G6PDH)
– Solution 4 (D-Glucose standard solution – 0.40 mg/mL)
– Solution 2. (NADP+ + ATP)
– Suspension 3 (enzymes HK + G6PDH)
– Solution 4 (D-Glucose standard solution – 0.40 mg/mL)
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Dairy, Fermentation, Food |
| Features | Detection limit: 0.66 mg/L, Range: 2-800 mg/L |
| Detection Method | UV Method |
| Analyte | D-Glucose HK |
| Shipping Conditions | Room Temperature |
|---|---|
| Storage Conditions | 2 °C to 8 °C |
| Application | Dairy, Fermentation, Food |
| Features | Detection limit: 0.66 mg/L, Range: 2-800 mg/L |
| Detection Method | UV Method |
| Analyte | D-Glucose HK |
CoA
Certificate of Analysis
