Research test kit AK00061

for food safetyalcoholethanol

Enzymatic method for the determination of ethanol. Based on the spectrophotometric measurement of NADH produced though the reactions, after addition of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (AlDH). This rapid and simple specific enzymatic method is used for the determination of ethanol in foodstuffs such as alcoholic and nonalcoholic beverages, bread, dairy products, fruit and vegetables, as well as in cosmetics, pharmaceuticals and biological samples. Ethanol is ubiquitous in nature. It is the end product of alcoholic fermentation and a key component of alcoholic beverages (although it constitutes an "undesirable" component of nonalcoholic and low-alcoholic beverages). The presence of ethanol in fruit products like fruit juices indicates that the components used for production may have decomposed. The presence of ethanol is also an indirect indicator for the presence of yeasts. A large range of non-foods also contain significant quantities of ethanol, such as cosmetics and pharmaceuticals. Components – Solution 1 (assay buffer) – Solution 2 (cofactor NAD+) – Suspension 3 (enzyme AlDH) – Suspension 4 (enzyme ADH) – Solution 5 (Ethanol standard solution- 5.0 mg/mL) More Information Shipping Conditions Room Temperature Storage Conditions 2 °C to 8 °C Application Biofuel, Dairy, Fermentation, Food, Wine Features Detection limit: 0.093 mg/L, Range: 0.12-120 mg/L