Ammonia Assay Kit (Rapid)

Ammonia Assay Kit, for the rapid measurement and analysis of ammonia in all samples, including grape juice and wine (and other foods/beverages).

Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.

Suitable for manual, auto-analyser and microplate formats.

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Product Code
96 assays (manual) / 960 assays (microplate)
/ 960 assays (auto-analyser)

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UV-method for the determination of Ammonia in foodstuffs,
beverages and other materials

                       (microbial glutamate dehydrogenase)
(1) 2-Oxoglutarate + NADPH + NH4+ → L-glutamic acid + NADP+
                                                                        + H2O

Kit size:                             * 96 assays (manual) / 960 (microplate)
                                          / 960 (auto-analyser)

The number of manual tests per kit can be doubled if all volumes are halved. 
This can be readily accommodated using the MegaQuantTM 
Spectrophotometer (D-MQWAVE).

Method:  Spectrophotometric at 340 nm
Reaction time:                  ~ 5 min
Detection limit:                 0.07 mg/L
Application examples:
Grape juice, wine, fruit juices, soft drinks, dairy products (e.g. milk),
dietetic food, soy sauce, eggs and egg products, cheese, meat,
processed meat, seafood, bakery products (and baking agents),
fertilisers, pharmaceuticals, tobacco, cosmetics, water, Kjeldahl
analysis, paper (and cardboard), water and other materials
(e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by MEBAK


  • Very rapid reaction due to use of uninhibited glutamate dehydrogenase
  • Enzyme supplied as stabilised suspension
  • Very competitive price (cost per test)
  • All reagents stable for > 2 years as supplied
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included
  • Extended cofactors stability
  • Suitable for manual, microplate and auto-analyser formats

Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

Megazyme “advanced” wine test kits general characteristics and validation.

Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.

Combined intracellular nitrate and NIT2 effects on storage carbohydrate metabolism in Chlamydomonas.

Remacle, C., Eppe, G., Coosemans, N., Fernandez, E. & Vigeolas, H. (2014). Journal of Experimental Botany, 65(1), 23-33.

A mutation in GDP-mannose pyrophosphorylase causes conditional hypersensitivity to ammonium, resulting in Arabidopsis root growth inhibition, altered ammonium metabolism, and hormone homeostasis.

Barth, C., Gouzd, Z. A., Steele, H. P. & Imperio, R. M. (2010). Journal of Experimental Botany, 61(2), 379-394.

Proteomic phenotyping of Novosphingobium nitrogenifigens reveals a robust capacity for simultaneous nitrogen fixation, polyhydroxyalkanoate production, and resistance to reactive oxygen species.

Smit, A. M., Strabala, T. J., Peng, L., Rawson, P., Lloyd-Jones, G. & Jordan, T. W. (2012). Applied and Environmental Microbiology, 78(14), 4802-4815.

No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates.

Biesiekierski, J. R., Peters, S. L., Newnham, E. D., Rosella, O., Muir, J. G. & Gibson, P. R. (2013). Gastroenterology, 145(2), 320-328.

The interaction between high ammonia diet and bile duct ligation in developing rats: assessment by spatial memory and asymmetric dimethylarginine.

Huang, L. T., Chen, C. C., Sheen, J. M., Chen, Y. J., Hsieh, C. S. & Tain, Y. L. (2010). International Journal of Developmental Neuroscience, 28(2), 169-174.

Dietary protein excess during neonatal life alters colonic Microbiota and mucosal response to inflammatory mediators later in life in female pigs.

Boudry, G., Jamin, A., Chatelais, L., Gras-Le Guen, C., Michel, C. & Le Huërou-Luron, I. (2013). The Journal of Nutrition, 143(8), 1225-1232.

Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction.

Lee, S. E., Chung, H. & Kim, Y. S. (2012). Food Chemistry, 131(4), 1248-1254.

Characterization of antibodies and development of an indirect competitive immunoassay for detection of deamidated gluten.

Tranquet, O., Lupi, R., Echasserieau-Laporte, V., Pietri, M., Larré, C. & Denery-Papini, S. (2015). Journal of Agricultural and Food Chemistry, 63(22), 5403-5409.

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content.

Canonico, L., Agarbati, A., Comitini, F. & Ciani, M. (2016). Food microbiology, 56, 45-51.

Designing and creating Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes.

Bellon, J. R., Yang, F., Day, M. P., Inglis, D. L. & Chambers, P. J. (2015). Applied Microbiology and Biotechnology, 99(20), 8597-8609.

Modulation and modeling of monoclonal antibody N‐linked glycosylation in mammalian cell perfusion reactors.

Karst, D. J., Scibona, E., Serra, E., Bielser, J. M., Souquet, J., Stettler, M., Broly, H., Soos, M., Morbidelli, M. & Villiger, T. K. (2017). Biotechnology and Bioengineering, 114(9), 1978-1990.

Structure of protein emulsion in food impacts intestinal microbiota, caecal luminal content composition and distal intestine characteristics in rats.

Beaumont, M., Jaoui, D., Douard, V., Mat, D., Koeth, F., Goustard, B., Mayeur, C., Mondot, S., Hovaghimian, A., Feunteun, S. L., Chaumontet, C., Davila, A., Tomé, D., Souchon, I., Michon, C., Fromentin, G., Blachier, F. & Leclerc, M. (2017). Molecular Nutrition & Food Research, 61(10), 1700078.

Effect of aspartic acid and glutamate on metabolism and acid stress resistance of Acetobacter pasteurianus.

Yin, H., Zhang, R., Xia, M., Bai, X., Mou, J., Zheng, Y. & Wang, M. (2017). Microbial Cell Factories, 16(1), 109.

Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains.

Canonico, L., Comitini, F. & Ciani, M. (2017). International Journal of Food Microbiology, 259, 7-13.

Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation.

Yang, F., Heit, C. & Inglis, D. L. (2017). Fermentation, 3(4), 61.

The carbon consumption pattern of the spoilage yeast Brettanomyces bruxellensis in synthetic wine-like medium.

Smith, B. D. & Divol, B. (2017). Food Microbiology, 73, 39-48.

Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines.

Sommer, S. & Cohen, S. D. (2018). Fermentation, 4(2), 39.

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.