製品説明
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酵素法食品分析試薬 > E-キット、カラーキット、 -
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r-biopharm
The determination of the Tartaric acid concentration is important for the wine industry and belongs to the range of colorimetric tests performed in analysis of wine as the determination of Iron, SO2-free, SO2-total and Copper. These tests are based on the use of chromogens, without any enzyme involved in the reaction.
The test principle is that, under acidic conditions, Tartaric acid (or tartrate) reacts with a Vanadium salt and produces a colored complex (metapervanadyl tartrate). The amount of this chromogen is stoichiometrically related to the amount of tartrate present in the sample. It is measured on a spectrophotometer at 520 nm.
Benefits:
- Easy: Principle of photometric test; without special sample preparation; without additional laboratory equipment.
- Fast: Results after 10 minutes reaction time.
- Favorable: Savings compared to conventional methods of analysis.
- Reliable: High correlation between photometric and fluorometric methods.
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