Research test kit AK00081

for food safetyacetaldehydeacetic acid

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. More Information 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