Total Sulfite Assay Kit (Enzymatic)

Reference code: K-ETSULPH

SKU: 700004281

50 assays (manual) / 500 assays (microplate) / 588 assays (auto-analyser)

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Certificate of Analysis

Content:

50 assays (manual) / 500 assays (microplate) / 588 assays (auto-analyser)

Shipping Temperature:

Ambient

Storage Temperature:

Short term stability: 2-8^oC,
Long term stability: See individual component labels

Stability:

> 2 years under recommended storage conditions

Analyte:

Total Sulfite

Assay Format:

Spectrophotometer, Microplate, Auto-analyser

Detection Method:

Absorbance

Wavelength (nm):

340

Signal Response:

Decrease

Linear Range:

1 to 50 µg of sulfite per assay

Limit of Detection:

0.34 mg/L

Total Assay Time:

~ 30 min

Application examples:

Wine, beer, fruit juices, soft drinks, jam, fruit and vegetables, pharmaceuticals and other materials.

Method recognition:

Methods based on this principle have been accepted by DIN, EN, MEBAK and NMKL

Advantages

Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4^oC.
Very cost effective
All reagents stable for > 2 years during use
Simple format
Mega-Calc™ software tool is available from our website for hassle-free raw data processing
Standard included
Suitable for manual, microplate and auto-analyser formats

Note for Assay Protocol: Please read this Assay Protocol carefully as changes to the protocol have occurred. Effective from 20/10/21.

The Total Sulfite (Enzymatic) test kit for the determination of total sulfite (as SO₂) in wines, beverages, foodstuffs and other materials. A simple, highly specific and reliable, enzymatic method.

For other wine sulfite test kits, view our full range of sulfite assay kits.

Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily accommodated using the MegaQuant^TM Wave Spectrophotometer (D-MQWAVE).

Scheme-K-ETSULPH ETSULPH Megazyme

Publications

Impact of storage conditions on the oxidative stability of beer.

Ferreira, I. M., Carvalho, D. O. & Guido, L. F. (2022). European Food Research and Technology, 1-8.

Impact of storage conditions on the oxidative stability of beer.

Ferreira, I. M., Carvalho, D. O. & Guido, L. F. (2022). European Food Research and Technology, 1-8.

The impact of different storage conditions on the generation of radicals was evaluated through electronic paramagnetic resonance (EPR) detection of spin adducts based on the Fenton reaction, after an accelerated aging of beer (55°C for 150 min). The different conditions applied, namely storage time and temperature, have clearly demonstrated to affect the beer oxidative stability. The greater endogenous antioxidant potential (higher lag phase values) observed for fresh beers is due to the higher levels of SO₂. In contrast, the higher levels of radicals observed after 150 min of accelerated aging are related to the higher content of iron in fresh beers. Lower levels of SO₂ and iron found in aged beers are therefore related to the lower endogenous antioxidant potential and the lower levels of radicals after 150 min of accelerated aging, respectively. According to our model for shelf-life prediction, the best-before date of beer can be reduced from 6 months, if stored at 20°C, to as little as 9 days if it is stored at 37°C.

Link to Article