D-Sorbitol / Xylitol is an enzymatic test for the determination of D-sorbitol and xylitol in foodstuffs and other materials through an colorimetric method.

For in vitro use only.

General Information:

D-sorbitol is a sugar alcohol that occurs extensively in fruits, e. g. in apples, cherries, pears, plums, but it is not or only in traces contained in grapes, grape juice and wine. It is a parameter to determine the authenticity of red colored juices and to check the fruit content. For example, the concentration of D-sorbitol may be used for the calculation of the apple juice content of beverages declared as “contains apple juice”. D-sorbitol has an anti-cariogenic influence, but may have a laxative effect if large quantities are consumed (10 – 50 g per day). It is used in the food technology industry as a moisturizing agent and as a sugar substitute (E420) for diabetic products because insulin is not necessary for metabolism. D-sorbitol is stable to acids, improves the texture of food and is a non-browning component. Xylitol is a sugar alcohol that occurs frequently in fruits, vegetables and mushrooms. Xylitol is produced on an industrial scale. Xylitol is not fermented by cariogenic bacteria (e. g. of Streptococcus mutans) in the mouth.

Test format: Test combination for 3 x 12 determinations

Wavelength: 492 nm

Temperature: 20-25 °C

Sample Solution: 0.4-10 μg D-sorbitol and/or xylitol per assay (in 0.100-2.000 mL sample volume)