EnzLab     Target Analytes

The procedures of enzymatic analysis (also called endpoint measurements or substrate analysis) are capable to quantify a number of components which are relevant to nutrients, clinical and environmental analysis. The components can be determined with high selectivity, i. e. minimal sample preparation.

    For example acids in wine ....
 
Malic, lactic and acetic acids are important elements for the taste of wine. Also, they are
  important and decisive for the stability of wine. Control of malolactic fermentation and
  oxygenation of alcohol to acetic acid are important controls in winemaking. An enzymatic
 test is a straightforward, simple and competitive, but powerful analytical technique for this.

 

 

 

For many components ready-to-use test kits are commercially available. The table below lists components, for which test kits are available. See the information of the test-kit suppliers for more and up-to-date details. EnzLab includes predefined methods for all components listed.

Basic information and advice for further applications of enzymatic analysis is given by Bergmeyer.
 

Component

Working Range [g/L] *

Acetaldehyd

0,01 - 0,05

D-Malic Acid

0,06 - 0,3

L-Malic Acid

0,04 - 0,2

Formic Acid

0,02 - 0,1

Ammonia

0,01 - 0,08

L-Ascorbic Acid

0,03 - 0,2

Succinic Acid

0,05 - 0,4

Cholesterol

0,07 - 0,4

Citric Acid

0,04 - 0,4

Acetic Acid

0,03 - 0,15

Ethanol

0,01 - 0,06

D-Gluconic Acid, D-GIucono-d-lacton

0,1 - 0,6

D-Glucose

0,08 - 0,5

D-Glucose, D-Fructose

0,08 - 0,5 overall 

Glycerol

0,04 - 0,4

L-Glutamic Acid

0,01 - 0,07

Urea, Ammonia

0,02 - 0,14/ 0,01 - 0,08

D-3-Hydroxybutyric Acid

0,04 - 0,12

D-Isocitric Acid

0,2 - 1,0

Lactose, D-Galactose

0,2 - 1,0 overall 

Lactose, D-Glucose

0,1 - 1,0 overall 

MaItose, Sucrose, D-Glucose

0,05 - 0,5 overall 

D-Lactic Acid, L-Lactic Acid

0,03 - 0,2

L-Lactic Acid

0,03 - 0,2

Nitrate

0,03 - 0,3

Oxalic Acid

0,01 - 0,2

Raffinose

0,25 - 1,3

Sucrose, D-GIucose

0,05 - 0,8 overall 

Sucrose, D-GIucose, D-Fructose

0,05 - 0,8 overall 

D-Sorbit - Xylit

0,01 - 1,0

Starch

0,03 - 0,4

Sulfite

0,03 - 0,3

Xylit - D-Sorbit

0,01 - 1,0

Table taken from the r-biopharm information.

  Working ranges refer to standard procedures according to kit instructions. With dilution or increased sample volume (typically possible up to 20 times) the working range can be extended. EnzLab methods can be adapted accordingly.