Intended use:

This test is a colorimetric assay used mainly in wine laboratories for determination of the Iron (Fe) concentration in wine and other food samples. The assay does not involve any enzyme, the reaction is a chemical / colorimetric reaction (therefore it belongs ot the product line Enzytec™ Color).

General information:

The determination of the Iron concentration is important for the wine industry and belongs to the range of colorimetric tests performed in analysis of wine as the determination of Copper, SO2-free, SO2-total and tartaric acid. These tests are based on the use of chromogens, without any enzyme involved in the reaction.

The test principle is that Iron is dissociated from proteins in particular conditions of ionic strength, and reduced to a bivalent state through ascorbic acid. It will then react with the chromogenic reagent FERENE-S and build a stable complex, giving a blue colour which is proportional to the concentration of Iron in the sample and is measured at 582 nm.

Benefits:

  • Easy: Principle of photometric test; without special sample preparation; without additional laboratory equipment.
  • Fast: Results after 15 minutes reaction time.
  • Favorable: Savings compared to conventional methods of analysis.
  • Reliable: High correlation between photometric and fluorometric methods.

Specifications
Art. No. E2300
Test format 4 x 100 ml (200 assays)
Sample preparation Wine samples are tested directly
Incubation time 15 minutes
Validated matrices

Wine

Available application notes

Flour

Detection range 2 - 40 mg/L iron
Detected analyte

Iron

Evaluation Colorimetric assay (582 nm)
E-mail linksales@r-biopharm.de
Files
InstructionsGerman
English
French
Italian
Spanish
SDSE2300_german.zip (German)
E2300_english.zip (English)
E2300_french.zip (French)
E2300_italian.zip (Italian)
E2300_spanish.zip (Spanish)
Certificate of Analysiscoa_e2300_rbm014_2020-12.pdf
coa_e2300_rbn001_2021-07.pdf
coa_e2300_rbn002_2021-08.pdf
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