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Abcam's D-Sorbitol Assay Kit (Colorimetric) is designed to measure sorbitol in a variety of samples such as foods, fruits, fruit juices, pharmaceuticals, cosmetics, paper and some other biological samples. In the assay, sorbitol is oxidized to fructose with the proportional development of intense color with an absorbance maximum at 560 nm. The assay is useful over the range of 0.1-10 nmol of Sorbitol per sample.
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Sorbitol is one of the 6 carbon sugar alcohols. It is commonly used as an artificial sweetener, as a laxative and in cosmetics as a humectant and thickening agent. Sorbitol is produced naturally in a variety of fruits. It can be produced in humans in small amounts by the reduction of glucose by aldose reductase. Due to its poor ability to diffuse across the cell membrane, sorbitol can be trapped in cells and is believed to be one of the causes of damage (due to osmotic effects) in diabetes. Interestingly, sorbitol can be used as a screen for the O154:H7 strain of E. coli, since this strain is one of the few strains which cannot metabolize sorbitol.
|D-Sorbitol Assay Buffer||WM||1 x 25ml|
|D-Sorbitol Colorimetric Probe||Red||1 x 200µl|
|D-Sorbitol Developer (lyophilized)||Blue||1 vial|
|D-Sorbitol Enzyme Mix (lyophilized)||Green||1 vial|
|D-Sorbitol Standard (100mM)||Yellow||1 x 100µl|
D-Sorbitol measured in various samples showing nmol/mg (fruits) and nmol/mL (juice). 300 mg (wet weight) of prune and pear was homogenised in 1 mL of water. Juice was diluted in water. Samples were diluted 2-1000 fold.
Standard curve: mean of duplicates (+/- SD) with background reads subtracted
ab118968 has not yet been referenced specifically in any publications.
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