| Trade - Want to Buy |
| Topic | Histamine Enzymatic Assay Kit |
| Name | NICOLE |
| Company | REAGEN |
| Address | 102 Commerce Dr. Unit 8, Moorestown, NJ 08057 |
| Phone | |
| Mobile | |
| Fax | |
| Country | USA |
| Date Created | 9/28/2013 12:55:52 PM |
| Message | Product Description
REAGEN™Histamine Enzymatic Assay Kit is a colorimetric enzymatic assay for the determination of histamine in fresh fish/seafood, fish meal, wine and milk.
The unique features of the kit are:
• Rapid, cost-effective aqueous extraction method with high recovery.
• New methanol-free extraction protocol
• High sensitivity and low detection limit (6 ppm for fresh fish/seafood).
• High reproducibility.
• A very rapid (10 minutes) and robust enzyme-based assay which does not require chemical derivatization or expensive instrumentation.
Procedure Overview
The REAGEN™Histamine Enzymatic Assay Kit measures the chemical reduction of a dye molecule using a histamine-specific enzyme. The color change caused by reduction of the dye (measured by the absorbance at 450 nm) is related to the amount of histamine present in the sample.
Kit Contents, Storage and Shelf Life
Kit Contents Amount Storage
Microtiter Plate 1x 96-well Plate (8wells x 12 strips) -20C
Histamine standards :
Negative control (white cap tube)
1.0 ppm (yellow cap tube)
2.0 ppm (orange cap tube)
4.0 ppm (pink cap tube)
8.0 ppm (purple cap tube)
12.0 ppm (blue cap tube)
1,000 ppm (spiking, optional, red cap tube)
1.6 mL
1.6 mL
1.6 mL
1.6 mL
1.6 mL
1.6 mL
1.6 mL -20C
25X Sample Extraction Buffer 2 x 25 mL -20C
100X Enrichment Solution 2 x 25 mL -20C
Master Mix 6 mL -20C
Enzyme Mix 6 mL -20C
Sensitivity
Sample Type Detection Limit (ng/g or ppb)
Meat/Seafood 6
Fish Meal 10
Milk 40
Wine 40
Specificity
Analytes Cross-Reactivity (%)
Histamine 100
Required Materials Not Provided With the Kit
• Microtiter plate reader (450 nm)
• Tissue Mixer
• Vortex Mixer
• Methanol
Warnings and Precautions
Do not use the kit past the expiration date.
Do not intermix reagents from different kits or different lots.
Try to maintain a laboratory temperature of 20°–25°C (68°–77°F). Avoid running assays under or near air vents, as this may cause excessive cooling, heating and/or evaporation. Also, do not run assays in direct sunlight, as this may cause excessive heat and evaporation.
Make sure you are using only distilled or deionized water since water quality is very important.
When pipetting samples or reagents into an empty microtiter plate, place the pipette tips in the lower corner of the well, making contact with the plastic.
Add standards to plate only in the order from low concentration to high concentration, as this will minimize the risk of compromising the standard curve.
After thawing the reagents, store reagents on ice or at 4°C (except for the extraction buffer, which can be stored at room temperature) to prevent degradation of the kit |
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