D-Glucose HK, UV method

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. Components: * Solution 1. (assay buffer) * 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