L-Malic Acid Assay Kit (Liquid Ready Reagents) 

The L-Malic Acid (Liquid Ready Reagents) test kit is a rapid, simple, reliable and accurate method for the specific measurement and analysis of L-malic acid in wine, beverages, foodstuffs and other materials. Supplied as a “ready to use” liquid stable formulation that is suitable for auto-analyser and microplate formats.

Suitable for auto-analyser and microplate formats.

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Product Code
Content/size
Stock
Price
Qty
K-LMALQR
1100 assays (microplate) / 1100 (auto-analyser)
$180.00

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UV-method suitable for microplate and auto-analyser formats
for the determination of L-Malic Acid in foodstuffs, beverages
and other materials

Principle:
                      (L-malate dehydrogenase)
(1) L-Malic acid + NAD+ ↔ oxaloacetate + NADH + H+

                        (glutamate-oxaloacetate transaminase)
(2) Oxaloacetate + L-glutamate → L-aspartate + 2-oxoglutarate

Kit size:                             1100 assays (microplate)
                                           / 1100 (auto-analyser)
Method:                             Spectrophotometric at 340 nm
Reaction time:                   ~ 3 min
Detection limit:                 166 mg/L (recommended format)
Application examples:
Wine, beer, fruit juices, soft drinks, candies, fruit and vegetables,
bread, cosmetics, pharmaceuticals and other materials (e.g. biological
cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by AOAC, EEC,
EN, NF, NEN, DIN, GOST, OIV, IFU, AIJN and MEBAK

Advantages

  • PVP incorporated to prevent tannin inhibition
     
  • “Ready to use” liquid stable formulation
     
  • Very competitive price (cost per test)
     
  • All reagents stable for > 18 Months
     
  • Very rapid reaction (~ 3 min)
     
  • Standard included
     
  • Suitable for 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.
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