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This product has been discontinued
|Content:||5 g or 25 g|
|Storage Temperature:||Below -10oC|
|Stability:||> 5 years under recommended storage conditions|
|Synonyms:||β-Nicotinamide adenine dinucleotide, oxidised hydrate (NAD+, β-NAD+, β-DPN+, Oxidised Coenzyme-I)|
|Molecular Weight:||663.4 (anhydrous)|
These products have been discontinued (read more).
High purity β-Nicotinamide Adenine Dinucleotide (NAD+), Oxidised, for use as a cofactor for research, biochemical enzyme assays and in vitro diagnostic analysis.
See our complete cofactors and stains product list.
Data booklets for each pack size are located in the Documents tab.
Method for the Direct Determination of Available Carbohydrates in Low-Carbohydrate Products Using High-Performance Anion Exchange Chromatography.
Ellingson, D., Potts, B., Anderson, P., Burkhardt, G., Ellefson, W., Sullivan, D., Jacobs, W. & Ragan, R. (2010). Journal of AOAC International, 93(6), 1897-1904.
An improved method for direct determination of available carbohydrates in low-level products has been developed and validated for a low-carbohydrate soy infant formula. The method involves modification of an existing direct determination method to improve specificity, accuracy, detection levels, and run times through a more extensive enzymatic digestion to capture all available (or potentially available) carbohydrates. The digestion hydrolyzes all common sugars, starch, and starch derivatives down to their monosaccharide components, glucose, fructose, and galactose, which are then quantitated by high-performance anion-exchange chromatography with photodiode array detection. Method validation consisted of specificity testing and 10 days of analyzing various spike levels of mixed sugars, maltodextrin, and corn starch. The overall RSD was 4.0 across all sample types, which contained within-day and day-to-day components of 3.6 and 3.4, respectively. Overall average recovery was 99.4 (n = 10). Average recovery for individual spiked samples ranged from 94.1 to 106 (n = 10). It is expected that the method could be applied to a variety of low-carbohydrate foods and beverages.Hide Abstract