BioReagent BioReagent for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at 2-8°C,Protected from light Ships Wet ice Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 0 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
Vitamin C (also known as ascorbic acid) is an essential nutrient with antioxidant activity. In the body, it functions as an antioxidant and a coenzyme, and its chemical structure is that of an enol-form hexonic acid lactone. It exists in two configurations, L-type and D-type, both of which possess strong reducing properties, but only the L-type is biologically active in humans. In natural fruits and vegetables, L-ascorbic acid primarily (>90%) exists in an unstable reduced form, which can undergo reversible conversion with its oxidized form (L-dehydroascorbic acid). This kit utilizes an improved 2,6-dichlorophenolindophenol extraction colorimetric method. The principle is as follows: an excess amount of the dye solution is added to the sample extract. A portion of the dye is quantitatively reduced and decolorized by the reduced ascorbic acid, while the remaining unreduced dye is extracted with xylene and measured colorimetrically. The ascorbic acid content in the test solution exhibits a linear negative correlation with the color intensity of the xylene extract—meaning a higher content results in less remaining dye and a lighter extract color. A key advantage of this method is that water-soluble anthocyanins are insoluble in xylene, thereby effectively eliminating their interference. This makes the kit particularly suitable for the accurate determination of reduced vitamin C in vegetable samples with high anthocyanin content. This product is intended for research use only and is not suitable for clinical diagnosis.
Comprehensive hazard, handling, storage, and regulatory compliance document.
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