Colorimetric analysis for the assay of catechins
- Kit volume: 100 ml
- Method: Two-reagent differential at 620 nm
- Limit of linearity: 500 mg/l
- Limit of detection: 12 mg/l (ppm)
Advantages
- Stable liquid reagent until the expiration date
- Stable working reagent for 4 months
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
Catechins reduce and prevent anthocyanin oxidation, keeping them from being precipitated. They are also responsible for the bitterness, astringency, yellow hue, structure and stabil- ity of the wine. When catechins are polymerized, they form procyanidins that gradually form complexes with proteins, peptides and polysaccharides.
Catechins in the sample react with the chromogen 4-(dime- thylamino)-cinnalmaldehyde in the presence of ethanol and an acidic medium, forming a colored complex that can be assayed by spectrophotometry.
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