Sucrose/D-Fructose/D-Glucose, UV method

Enzymatic method for the determination of Sucrose, D-Fructose and D-Glucose. Based on the spectrophotometric measurement of NADPH produced though the reactions, after addition of hexokinase (HK), phosphoglucose isomerase (PGI) and glucose-6-phosphate dehydrogenase (G6PDH). The D-glucose concentration is determined before and after hydrolysis of sucrose by b-fructosidase. The sucrose content is calculated form the difference in D-glucose concentrations before and after hydrolysis by b-fructosidase . This rapid and simple specific enzymatic method is used for the simultaneous determination of sucrose, D-fructose and D-glucose in foodstuffs, pharmaceuticals, cosmetics and biological samples. Sucrose, 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 addition of sucrose is only allowed in few situations, such as champagne production. 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 of each /mL) * Solution 6 (buffer pH 4.6) * Suspension 7 (enzyme b-fructosidase). Shipping Conditions: Room Temperature. Storage Conditions: 2 °C to 8 °C. Application: Biofuel, Dairy, Feed, Fermentation, Food, Wine. Features: Detection limit: 1.4 mg/L, Range: 20-800 mg/L. Detection Method: UV Method. Analyte: D-Fructose, D-Glucose, Sucrose