A simple, reliable and accurate method for the determination of acetaldehyde in beverages and foodstuffs.
INTRODUCTION:
Acetaldehyde is generated in many metabolic processes and it therefore
occurs in all living organisms1. Wherever fermentation processes play
a role in the production of food and beverages, the concentration of
acetaldehyde rises considerably. Acetaldehyde has been found in wine at
concentrations up to 100 mg/L and beer at up to 20 mg/L. Acetaldehyde
in human blood originates from ethanol that has been ingested in foods
and beverages. Extreme ethanol consumption can lead to acetaldehyde
poisoning following oxidation of the ethanol in the liver by alcohol
dehydrogenase.
KITS:
Kits suitable for performing 50 assays in manual format (or 500
assays in auto-analyser format or 500 assays in microplate format) are
available from Megazyme. The kits contain the full assay method plus:
Bottle 1: Buffer (12 mL, pH 9.0) plus sodium azide
(0.02% w/v) as a preservative.
Stable for > 2 years at 4°C.
Bottle 2: NAD+.
Freeze dried powder.
Stable for > 5 years at -20°C.
Bottle 3: Aldehyde dehydrogenase solution (2.75 mL).
Stable for > 2 years at -20°C.
Bottle 4: Acetaldehyde control powder. Acetaldehyde
ammonia trimer (~ 2 g). Stable in a well sealed
container (as supplied) for > 2 years at 4°C.