Glucose in tomato
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The chemical test for determining the concentration of glucose, fructose and total reductive sugars it is used to quantify the sugar present in fresh tomato, tomato sauce and tomato concentrated. Unlike traditional methods that requires a specific treatment of the sample this method uses the sample as is; it is very easy to carry out and can be done directly in production line or at the raw material acceptance desk.
Instrument
Reagents
R1 (pre filled in test tube): Pipes - phenolic derivatives
R2 (in dropper): GOD - POD - 4-aminoantiphirine
Test method
Test type: End Point
Colour reading at 545 nm
Testing time: 3 minutes
It is possible to carry out several test sessions with a maximum of 14 samples.
Calibration can be performed by aligning the test to reference values.
Test principle
In presence of the peroxidase, glucose reacts with a phenolic derivative and forms a purple complex whose intensity, measured at 545 nm, is directly proportional to the concentration of glucose in the sample. From the value of glucose, using a mathematical calculation, it is automatically displayed to the concentration of fructose and reductive sugars contained in the samples.
Sample
Tomato (fresh, pulp, concentrate, etc.) diluted in distilled water.
Kit
The reagents are provided in sealed bags, each containing 10 test tubes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.
| CODICE KIT | VOLUME CAMPIONE | RANGE |
| *300450 (10 test) *300451 (100 test) |
5% µl | 0,01 - 10 g/100 g glucose |
Datasheet
