Enzymatic sugar determination

For years enzymatic sugar determination have an important place in laboratories for controlling of raw materials and end products, and for optimizing the production processes in food-, feed-, and pharmaceutical industries.
Therefore enzymatic sugar analysis methods are contained in several method books of national and international associations in industry, as well as in governmental locations (EN, OIV, ISO, IFU, IDF, AOAC, national food laws).
As like many other analytical food analysis methods, enzymatic sugar determination was used first in clinical chemistry and then the methods were introduced for the determination of sugar in food. Due to the high specificity of the enzymes this sugar determination methods in food has enabled the analysis of complex sample matrices without the need of complicated sample preparation techniques. This makes enzymatic sugar determination a common method for manufacturers of food products, trade companies and in the governmental food inspection.

Enzymatic sugar determination with liquid reagent from DiaSys

Founded in 1991 DiaSys is a company focusing in the development and manufacture of high-quality ready-to-use liquid reagent for Clinical Chemistry Tests. With more than 150 employees at Holzheim / Germany (between Frankfurt and Cologne), DiaSys manufactures stable and liquid reagent for customers worldwide.
DiaSys modernize the enzymatic sugar determination of food by the transfer and adaptation of their knowledge in development of stable and liquid reagent. Using innovative research, development and manufacturing techniques DiaSys produces the highest quality, stable ready to use liquid reagent for enzymatic sugar determination.
Currently are available sugar determination reagents for Fructose, Glucose, Glucose/Fructose, Lactose and Sucrose. Other reagents for sugar determination like for Galactose are in development and soon to come. Please note that Fructose assay shows no Glucose interference like all other reagents on the market, and that Lactose assay contains a clearing system which makes sample preparation by Carrez-clarification unnecessary.

The benefits of DiaSys liquid reagent

 -  Ease of use:
No errors and no time wasted in reconstitution by using the ready to use and liquid sugar determination reagent. Furthermore the pipetting steps are minimized by the use of 2 or maximum 3 reagents per assay. The pipetting order is user friendly by standardization on a 4+1 or 4+1+1 format.

 -  Stable:
Due to the liquid and stable form the liquid sugar determination reagent is always available when needed and can be used up to the very last drop, even after opening.

 -  Cost-efficient by automation:
All liquid reagents for sugar determination are developed for manual use on photometers and fully automated systems, e.g. Respons, Konelab, Vitalab, Hitachi, LISA etc.
Combination of low reagent consumption, speed and ease of use makes the use of DiaSys reagents for sugar determination on automates fast and inexpensive.


Liquid reagent for sugar determination from DiaSys: Examples for areas of use

Wine analysis
- Import control by governmental food inspection
- Sugar determination in wine and must

Fruit juice analysis
- Identity of raw materials
- Check of the reception in the end product

Honey analysis
- Measurement of Glucose / Fructose ratio

Dairy products
- Sugar content in all kind of milk products

And many others areas of use for sugar determination...


Available liquid reagent for sugar determination:

Fructose
Glucose
Glucose/Fructose
Lactose/Glucose
Sucrose (Total Glucose)

Other reagents for sugar determination soon to come…
 

More information about Sugar determination - foodanalysis@diasys.de