Sucrose/D-Glucose Assay Kit

The Sucrose/D-Glucose test kit is suitable for the measurement and analysis of sucrose and D-glucose in fruit juice, beverages, honey and food products.

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K-SUCGL
250 assays per kit
$281.00

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Colourimetric method for the determination of Sucrose and
D-Glucose in foodstuffs, beverages and other materials

Principle:
                               (glucose oxidase)
(1) D-Glucose + H2O + O2 → D-gluconate + H2O2

                                                                                    (peroxidase)
(2) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine →
                                                                   quinoneimine + 4H2O


                      (β-fructosidase)
(3) Sucrose + H2O → D-glucose + D-fructose

Kit size:                            250 assays
Method:                             Spectrophotometric at 510 nm
Reaction time:                  ~ 30 min
Detection limit:                 100 mg/L
Application examples:
Beer, fruit juices, soft drinks, coffee, milk, jam, honey, dietetic foods,
bread, bakery products, candies, chocolate, desserts, confectionery,
ice-cream, fruit and vegetables, condiments, tobacco, cosmetics,
pharmaceuticals, paper and other materials (e.g. biological cultures,
samples, etc.)
Method recognition:    
Used and accepted in food analysis

Advantages

  • Very competitive price (cost per test)
     
  • All reagents stable for > 12 months after preparation
     
  • Simple format
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included

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.

Steam‐girdling of barley (Hordeum vulgare) leaves leads to carbohydrate accumulation and accelerated leaf senescence, facilitating transcriptomic analysis of senescence‐associated genes.

Parrott, D. L., McInnerney, K., Feller, U. & Fischer, A. M. (2007). New Phytologist, 176(1), 56-69.

Rerouting carbon flux to enhance photosynthetic productivity.

Ducat, D. C., Avelar-Rivas, J. A., Way, J. C. & Silver, P. A. (2012). Applied and Environmental Microbiology, 78(8), 2660-2668.

Rapid quantifiable assessment of nutritional parameters influencing pediocin production by Pediococcus acidilactici NRRL B5627.

Anastasiadou, S., Papagianni, M., Ambrosiadis, I. & Koidis, P. (2008). Bioresource Technology, 99(14), 6646-6650.

Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals.

Mkandawire, N. L., Weier, S. A., Weller, C. L., Jackson, D. S. & Rose, D. J. (2015). LWT-Food Science and Technology, 62(1), 662-667.

Evaluation of sugar content in potatoes using NIR reflectance and wavelength selection techniques.

Rady, A. M. & Guyer, D. E. (2015). Postharvest Biology and Technology, 103, 17-26.

A synthetic, light-driven consortium of cyanobacteria and heterotrophic bacteria enables stable polyhydroxybutyrate production.

Weiss, T. L., Young, E. J. & Ducat, D. C. (2017). Metabolic Engineering, 44, 236-245.
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