Folin & Ciocalteu's Phenol Reagent - 1N

Cat. No.: F743371

GRADE & PURITY 1N

Storage

Store at 2-8°C,Protected from light

Shipped In

Wet ice

Overview

This reagent is made by heating and refluxing sodium tungstate, sodium molybdate, phosphoric acid, and concentrated hydrochloric acid in a certain proportion, and then refining them with lithium sulfate. It has a golden and transparent color and is a commonly used reagent for determining the content of proteins, peptides, polyphenols, tyrosine, and other substances in laboratory solutions. The acidity of this product is 1N. Please use it directly or dilute it appropriately according to experimental needs. This reagent can determine protein concentrations ranging from 0.05 to 1mg/mL. The linear relationship is best when the protein concentration is within the range of 0.05 to 0.5mg/mL. If the protein concentration of the test sample exceeds this range, please dilute it appropriately to the appropriate concentration range. This reagent is corrosive and should be avoided from contact with skin, mucous membranes, etc; When the color of the reagent turns dark green, it should be discarded.
Form:
Folin phenol reagent 500ml
Preparation before the experiment:
1. Preparation A1: Weigh 20g anhydrous sodium carbonate and 4g sodium hydroxide and dissolve them in 1L of water;
2. Preparation A2: Weigh 0.2g of copper sulfate and dissolve it in 20mL of water;
3. Preparation A3: Weigh 0.4g of potassium sodium tartrate and dissolve it in 20mL of water; On the day of measurement, mix A1: A2: A3 in a volume ratio of 100:1:1 to obtain reagent A. Mix and let it sit for 30 minutes before use. Mix A2 and A3 first, and then mix the mixture with A1. Reversing the order may result in precipitation. Reagent A can only be used on the same day. If precipitation or turbidity occurs, it needs to be re prepared. The three solutions can be stored separately at room temperature for a long time.
4. First, prepare a 2mg/mL protein mother liquor, and then dilute it into protein standard solutions of various concentrations according to the "Appendix".
Operation steps (total reaction volume 5.6mL):

/	Sample number label	mark 0	mark 1	mark 2	mark 3	mark 4	mark 5	mark 6	To be tested
1、Add sample	Add protein standard or test protein sample (mL)	0.1	0.1	0.1	0.1	0.1	0.1	0.1	0.1
/	Protein concentration(mg/mL)	0	0.05	0.10	0.20	0.25	0.40	0.50	To be tested
2、Add A	Add A5mL of reagent to each tube in sequence; After mixing, let it stand at room temperature for 10 minutes	/	/	/	/	/	/	/	/
3、Add B	Add 0.5mL of reagent B (Folin phenol reagent) to each tube in sequence (mix immediately for each tube added); Leave at room temperature for 30 minutes	/	/	/	/	/	/	/	/
4、Determination	Under 750nm wavelength light, zero the equipment with a standard tube and measure the absorbance (OD value) of each tube	/	/	/	/	/	/	/	/
5、Calculation	Draw a standard curve based on the data measured by tubes 0 to 6, and calculate the concentration of each sample to be tested (if the concentration of the sample exceeds the range of the standard curve, please dilute it appropriately and retest).	/	/	/	/	/	/	/	/

Note: The above reagent quantities can be scaled proportionally based on the actual required total reaction volume (protein sample: reagent A: Folin phenol reagent=1:50:5).
Matters needing attention:
1. Pay attention to sealed storage to avoid volatile and corrosive substances.
2. For your safety and health, please wear lab coats and disposable gloves when operating.
Validity period: 6 months.

Specifications

Specifications & Purity

1N

Stability And Storage

Store at 4 ℃ away from light, effective for at least six months. Stored at room temperature, valid for at least one month.

Storage

Store at 2-8°C, Protected from light

Shipped In

Wet ice

This product requires cold chain shipping. Ground and other economy services are not available.

Chemical and Physical Properties

• Sensitivity: Light sensitive

References

1. Jiasheng Lu, Yumeng Sui, Xin Liu, Jiawang Wang, Jiatong Li, Baohua Kong, Qian Chen, Weiwei Yang.  (2025)  Effect of exogenous DPD on fermentation characteristics and flavour formation of Lactiplantibacillus plantarum HRB1 in vitro and in a dry sausage model: Insights from the quorum sensing system.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2025.117516]

2. Yi-Long Ma, Zi-Tong Wang, Dong-Mei Yang, Zhi Li, Qian-Lan Wu, Xin Guo, Ya-Fang Shang, Kiran Thakur, Zhao-Jun Wei.  (2024)  Effect of processing and simulated digestion on phenolics, antioxidant and hypoglycemic potential of winter jujube.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2024.116944]

3. Niuniu Bai, Jianlin He, Bihong Hong, Zelong Wu, Liping Wang, Zongze Shao.  (2025)  Fast Preparation of Fish Sauce Treated With Marine Protease-Producing Bacillus zhangzhouensis sp..  JOURNAL OF FOOD PROCESSING AND PRESERVATION,  2025  (1): (6298724).  [PMID:] [10.1155/jfpp/6298724]

4. Lian He, Yuwen Yi, Hongfeng Jia, Chengjian Xu, Mingfeng Qiao, Xuemei Cai, Sze Ying Leong, Nallammai Singaram, Sook Wah Chan, Hua Peng.  (2025)  Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim).  Foods,  14  (7): (1155).  [PMID:40238268] [10.3390/foods14071155]

5. Shi Li, Xiahong He, Xuechun Zhang, Kin Weng Kong, Jianhua Xie, Jian Sun, Zhenxing Wang.  (2024)  Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata.  FOOD CHEMISTRY,      [PMID:39260170] [10.1016/j.foodchem.2024.141177]

6. Wenhong Gao, Jiajing Liu, Peilin Zhang, Xin-an Zeng, Zhong Han, Yongxin Teng.  (2024)  Physicochemical, structural and functional properties of pomelo peel pectin extracted by combination of pulsed electric field and cellulase hydrolysis.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,      [PMID:39102911] [10.1016/j.ijbiomac.2024.134469]

7. Jianbin Shi, Dongfang Fang, Yong Sui, Tian Xiong, Xueling Chen, Chuanhui Fan, Deshun Zhou, Fang Cai, Xin Mei.  (2025)  Polyphenol content, antioxidant capacity, and composition in different varieties of sweet potato (Ipomoea batatas L.) leaves during growth stages.  SCIENTIA HORTICULTURAE,      [PMID:] [10.1016/j.scienta.2024.113925]