D-Fructose/D-Glucose, UV method

Enzymatic method for the determination of D-Fructose and D-Glucose (total sugars). Based on the spectrophotometric measurement of NADPH produced through the reactions, after addition of hexokinase (HK), phosphoglucose isomerase (PGI) and Glucose-6-phosphate dehydrogenase (G6PDH). This rapid and simple specific enzymatic method is used for the simultaneous determination of D-fructose and D-glucose in foodstuffs, pharmaceuticals, cosmetics and biological samples. The analysis of these sugars can also be performed separately. This kit can be used for the auto-analysis of total reducing sugars. D-Fructose and D-glucose occur widely in plant organisms. In foods, they occur mainly in honey, wine and beer, and a range of solid foodstuffs such as bread and pastries, chocolate and candies. In the wine industry, the content of D-fructose and D-glucose (total reducing sugars) is one of the key quality parameters, it represents the amount of sugar available for yeast fermentation. Components: * Solution 1 (assay buffer) * Solution 2 (NADP++ ATP + PVP) * Suspension 3 (enzymes HK+G6PDH) * Suspension 4 (enzyme PGI) * Solution 5 (D-Fructose/D-glucose standard solution- 0.20 mg/mL of each sugar). Shipping Conditions: Room Temperature. Storage Conditions: 2 °C to 8 °C. Application: Biofuel, Dairy, Feed, Food, Wine. Features: Detection limit: 0.66 mg/L, Range: 2-800 mg/L. Detection Method: UV Method. Analyte: D-Fructose, D-Glucose