Description
Malic Acid Quick Test Strips (BA0201) (BA0201)
The Malic Acid Quick Test Strips (SKU: BA0201) provide a rapid, instrument-free method for estimating L-malic acid concentrations in food and beverage samples. L-Malic acid is a dicarboxylic acid produced by all living organisms that plays an important role in the Calvin and Krebs cycles, and it is frequently used in the food and beverage industries as an acidity regulator, preservative or flavouring in products such as wine, beer and confectionery. In winemaking, declining L-malic acid and rising L-lactic acid are monitored during malolactic fermentation as an indicator of reduced acidity and improved flavour. These strips are based on L-malate dehydrogenase-catalysed oxidation of L-malic acid, in which the NADH formed reduces a chromogenic reagent to give a colour proportional to the concentration. The developed reaction pad is compared against a reference chart and multiplied by the dilution factor, with results obtained in around fifteen minutes.
| Product Name: | Malic Acid Quick Test Strips (BA0201) |
| SKU: | BA0201 |
| Detection Method: | Visual (colorimetric test strip). Based on L-malate dehydrogenase-catalysed oxidation of L-malic acid, in which the NADH formed reduces a chromogenic reagent. The intensity of the product colour is directly proportional to the L-malic acid concentration in the sample and is read by comparison against a reference chart. |
| Detection Range: | Semi-quantitative measurement of L-malic acid in the sample |
| Sample Type: | Food and beverage samples such as wine, beer, fruit juice, milk and yoghurt |
| Species Reactivity: | All |
| Assay Time: | Approximately 15 minutes |
| Kit Size: | 10 tests |
| Equipment Required: | Benchtop |
| Storage: | Store at room temperature. Keep strips dry and out of direct sunlight. For long-term storage (>30 days), keep the Sample Development Tubes at 4°C or below. |
| Shelf Life: | 6 months upon receipt |
| Shipping: | Room Temperature |
These test strips estimate L-malic acid semi-quantitatively using L-malate dehydrogenase-catalysed oxidation of L-malic acid, in which the NADH formed reduces a chromogenic reagent. After a sample is developed in the supplied development tube, a strip is dipped, colour is allowed to develop for five minutes and the yellow reaction pad is compared against the provided malic acid chart. The reading is multiplied by the dilution factor (e.g. 2x, 5x or 21x) to obtain the L-malic acid concentration in the original sample.
- Fast and convenient. Results in approximately 15 minutes.
- No expensive laboratory equipment required.
- Suitable for a range of food and beverage samples including wine, beer, juice and milk.
- Direct determination of L-malic acid concentrations in food and beverage samples such as wine, beer, fruit juice and milk.
Note: The below protocol is a sample protocol. Protocols are specific to each batch/lot. For the correct instructions please follow the protocol included in your kit.
| Step | Procedure |
| 1 | Unscrew the cap of one of the Sample Development tubes. |
| 2 | For samples requiring a 21x dilution, transfer 20 µL of sample into the Sample Development Tube using a 20 µL transfer pipette or pipettor. For samples requiring a 5x dilution, transfer 100 µL of sample using a 100 µL transfer pipette. For samples requiring a 2x dilution, transfer 400 µL of sample using a 400 µL transfer pipette. |
| 3 | Replace the cap, close securely and invert the vial a couple of times to mix the diluted sample. |
| 4 | Unscrew the cap and dip in one of the test strips, fully submerging the yellow reaction pad. Leave submerged for 5 seconds, then remove and shake to remove any clinging drops. |
| 5 | Let the colour develop on the strip for 5 minutes. |
| 6 | Compare the colour of the reaction pad with the provided Malic Acid Chart and multiply the concentration by the dilution used (i.e. 2x, 5x or 21x). |
Read the L-malic acid concentration by comparing the developed reaction pad against the provided Malic Acid Chart, then multiply the chart value by the dilution factor used (2x, 5x or 21x) to obtain the L-malic acid concentration in the sample.
| Component | Quantity | Storage |
| Test Strips | 10 | Room Temperature |
| Sample Development Tubes (400 µL Development Reagent per tube) | 10 | Room Temperature (4°C or below for long-term storage) |
| Instruction Manual | 1 | Room Temperature |
