D-Sorbitol/Xylitol Assay Kit

The D-Sorbitol/Xylitol test kit is suitable for the measurement and analysis of D-sorbitol and/or xylitol in food products.

Suitable for manual, auto-analyser and microplate formats.

Product Code
58 assays (manual) / 580 assays (microplate)
/ 700 assays (auto-analyser)

In association with DHL Express Megazyme offers expedited same day shipping on all orders received before 12 noon GMT, DHL offers express shipping to over 220 countries worldwide serving 35 countries next day and 65 within 2 days. For further details visit our delivery page. Should delivery error or damage require you to return a product please contact our Customer Service team to obtain shipping instructions and authorisation. For full terms and conditions see T&Cs.

We support the following payment methods:

  • Visa
  • MasterCard
  • American Express
  • Cheque
  • Wire Transfer / EFT /ACH

For further details visit our payment page

Colourimetric method for the determination of D-Sorbitol and
Xylitol in foodstuffs and wine

                      (sorbitol dehydrogenase)
(1) D-Sorbitol + NAD+ ↔ D-fructose + NADH + H+

               (sorbitol dehydrogenase)
(2) Xylitol + NAD+ ↔ D-xylulose + NADH + H+

(3) INT + NADH + H+ → NAD+ + INT-formazan

Kit size:                             * 58 assays (manual) / 580 (microplate)
                                           / 700 (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 Wave
Spectrophotometer (D-MQWAVE).

Method:                            Spectrophotometric at 492 nm
Reaction time:                  ~ 15 min
Detection limit:                 0.20 mg/L
Application examples:
Diabetic foods (e.g. honey, jam and chocolate), dietetic foods,
chewing gum, candies, fruit juice (e.g. apple juice), ice-cream, sweets,
bakery products (e.g. desserts), marzipan, paper (and cardboard),
cosmetics, pharmaceuticals and other materials (e.g. biological cultures,
samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by IFU and AIJN


  • Each vial of sorbitol dehydrogenase is stable for > 2 months at 4°C after dissolution
  • No wasted diaphorase solution (stable suspension supplied)
  • Very competitive price (cost per test)
  • Reagents stable for > 2 years as supplied
  • 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.

Aldose reductase is implicated in high glucose‐induced oxidative stress in mouse embryonic neural stem cells.

Fu, J., Tay, S. S. W., Ling, E. A. & Dheen, S. T. (2007). Journal of Neurochemistry, 103(4), 1654-1665.

Assessment of xylitol serum levels during the course of parenteral nutrition including xylitol in intensive care patients: A case control study.

Schneider, A. S., Schettler, A., Markowski, A., Luettig, B., Momma, M., Seipt, C., Hadem, J. & Wilhelmi, M. (2014). Clinical Nutrition, 33(3), 483-488.

The peach (Prunus persica [L.] Batsch) homeobox gene KNOPE3, which encodes a class 2 knotted-like transcription factor, is regulated during leaf development and triggered by sugars.

Testone, G., Condello, E., Verde, I., Caboni, E., Iannelli, M. A., Bruno, L., Mariotti, D., Bitonti, M. B. & Giannino, D. (2009). Molecular Genetics and Genomics, 282(1), 47-64.

A novel aldose-aldose oxidoreductase for co-production of D-xylonate and xylitol from D-xylose with Saccharomyces cerevisiae.

Wiebe, M. G., Nygård, Y., Oja, M., Andberg, M., Ruohonen, L., Koivula, A., Penttilä, M. & Toivari, M. (2015). Applied Microbiology and Biotechnology, 99(22), 9439-9447.

Fermentation of glucose-xylose-arabinose mixtures by a synthetic consortium of single-sugar-fermenting Saccharomyces cerevisiae strains.

Verhoeven, M. D., de Valk, S. C., Daran, J. M. G., van Maris, A. J. & Pronk, J. T. (2018). FEMS Yeast Research, In Press.

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.