Ascorbic Acid Assay Kit (L-Ascorbate) 

The Ascorbic Acid (L-Ascorbate) assay kit is for the specific measurement and analysis of L-ascorbic acid in beverages, meat, flour, dairy and vegetable products.

Suitable for manual, auto-analyser and microplate formats.

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Product Code
Content/size
Stock
Price
Qty
K-ASCO
40 assays (manual) / 400 assays (microplate)
/ 400 assays (auto-analyser)
$162.00

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Colourimetric method for the determination of L-Ascorbic Acid
in foodstuffs, feed, wine and other materials

Principle:
                        (5-methylphenazinium methosulphate)
(1) L-Ascorbic acid + R-H2 + MTT → dehydroascorbate +                                                                                         MTT-formazan + H+
                            (ascorbic acid oxidase)
(2) L-Ascorbic acid + ½O2 → dehydroascorbate + H2O

Kit size:                              40 assays (manual) / 400 (microplate)
                                           / 400 (auto-analyser)
Method:                              Spectrophotometric at 578 nm
Reaction time:                   ~ 8 min
Detection limit:                  0.175 mg/L
Application examples:
Wine, beer, fruit juices, soft drinks, jam, milk, dairy products
(e.g. cheese), dietetic foods, baby foods, processed meat, baking
additives, fruit and vegetables (e.g. tomato and potato),
pharmaceuticals, feed and other materials (e.g. biological cultures,
samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by MEBAK

Advantages

  • Very competitive price (cost per test)
     
  • All reagents stable for > 6 months after preparation
     
  • 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

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.

Bioactive compounds from endemic plants of Southwest Portugal: Inhibition of acetylcholinesterase and radical scavenging activities.

Tavares, L., Fortalezas, S., Tyagi, M., Barata, D., Serra, A. T., Martins Duarte, C. M. M., Duarte, R. O., Felicano, R. P., Bronze, M. R., Espírito-Santo, M. D., Ferreira, R. B. & Santos, C. N. (2012). Pharmaceutical Biology, 50(2), 239-246.

Effect of 1-MCP on quality and antioxidant capacity of in vitro digests from ‘Sunrise’ apples stored at different temperatures.

Qiu, S., Lu, C., Li, X. & Toivonen, P. (2009). Food Research International, 42(3), 337-342.

Influence of starter cultures on the antioxidant activity of kombucha beverage.

Malbaša, R. V., Lončar, E. S., Vitas, J. S. & Čanadanović-Brunet, J. M. (2011). Food Chemistry, 127(4), 1727-1731.

Antioxidant capacity of Macaronesian traditional medicinal plants.

Tavares, L., Carrilho, D., Tyagi, M., Barata, D., Serra, A. T., Duarte, C. M. M. , Duarte, R. O., Feliciano, R. P., Bronze, M. R., Chicau, P., Espírito-Santo, M. D., Ferreira, R. B. & Dos Santos, C. N. (2010). Molecules, 15(4), 2576-2592.

Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha x piperita and M. spicata).

Curutchet, A., Dellacassa, E., Ringuelet, J. A., Chaves, A. R. & Viña, S. Z. (2014). Food Chemistry, 143, 231-238.

A high‐grain protein content locus on barley (Hordeum vulgare) chromosome 6 is associated with increased flag leaf proteolysis and nitrogen remobilization.

Jukanti, A. K. & Fischer, A. M. (2008). Physiologia Plantarum, 132(4), 426-439.

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.

Reduction of acrylamide formation by vanadium salt in potato French fries and chips.

Kalita, D. & Jayanty, S. S. (2013). Food Chemistry, 138(1), 644-649.

Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh.

Kalita, D., Holm, D. G. & Jayanty, S. S. (2013). Food Research International, 54(1), 753-759.

cMyc increases cell number through uncoupling of cell division from cell size in CHO cells.

Kuystermans, D. & Al-Rubeai, M. (2009). BMC Biotechnology, 9(76).
The training video below demonstrates some general principles of wine analysis.

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: MegaQuant Assay Format
Chapter 3: Manual Format – Recording Spectrophotometer
Chapter 4: Manual Format –Non Recording Spectrophotometer
Chapter 5: Autoanalyser Format
Chapter 6: Liquid Ready Reagents
Chapter 7: Sample Preparation/PVPP Treatment

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.

FAQs