Sulfite, UV method

Enzymatic method for the determination of sulfite. Based on the spectrophotometric measurement of NADH formed through the combined action of sulfite oxidase (SOD) and NADH-peroxidase (NADH-POD). This rapid and simple specific enzymatic method is used for the determination of sulfite ("total SO2") in foodstuffs such as wine, beer, fruit and vegetables, as well as in pharmaceuticals and water. Sulfur dioxide, sulfurous acid and its salts (sulfites) occur in very low concentrations in nature. However, they have been used for a very long time as a preservative in the industrial production of foodstuffs ("sulfurating") in order to prevent microbial spoilage. In the production of wine sulfuric acid is well known to improve stability and taste. Sulfite is regarded as being poisonous for cells and thus, during metabolism, it is rapidly oxidized to sulfate and excreted. The sulfite content in foodstuffs is legally prescribed in a number of countries and the content has often to be declared on the label. Components: * Solution 1 (assay buffer) * Solution 2 (cofactor NADH) * Suspension 3 (enzyme NADH-POD) * Suspension 4 (enzyme SOD). Shipping Conditions: Room Temperature. Storage Conditions: 2 °C to 8 °C. Application: Fermentation, Food, Wine. Features: Detection limit: 0.25 mg/L, Range: 0.25-300 mg/L. Detection Method: UV Method. Analyte: Sulfite