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Enzyme analysis of food and feed
It is possible to measure sugars (such as glucose and lactose), organic acids (such as succinic acid and lactic acid), alcohols, and other components (such as sulfur dioxide).
Enzyme tests are used for the analysis of food products, such as juices, wines, beers, dairy products, eggs, and meats. The two main purposes are compliance with legal regulations and standards, and monitoring during production and measuring the results. The tests are conducted manually, but it has become increasingly common to perform them semi-automatically or fully automatically. The enzyme method can measure sugars (such as glucose and lactose), organic acids (such as succinic acid and lactic acid), alcohols, and other components (such as sulfites). It measures the enzyme specific to the analyte and the coenzyme at 340 nm. The results are measured using a spectrophotometer. "Enzyme analysis methods" are recognized as one of the most reliable methods used worldwide.
basic information
Environmentally friendly enzyme method Quantification with high sensitivity and accuracy Time and cost savings Simple and user-friendly Manual, semi-automatic, fully automatic
Price range
P2
Delivery Time
P4
Applications/Examples of results
Reagents using enzyme methods are widely used in general quantitative analysis. In the field of food analysis, they are extensively utilized for evaluating and quality controlling everyday food products, including fruits and fruit juices, various alcoholic beverages (such as wine, beer, sake, and shochu), as well as chicken eggs, dairy products, and processed meat products.
