| Product name | CheKine™ Micro Tannin Assay Kit |
| Applications notes | Tannin is a kind of polyphenolic compounds widely present in plants, also known as plant polyphenols. It generally has astringent taste, can precipitate proteins, alkaloids, and polysaccharides, and can have complex or electrostatically interact with various metal ions. According to chemical structure, tannin can be divided into hydrolyzable tannin and condensed tannin. The ability of tannin binding to proteins is also known as astringency. Its astringency is the basis of various physiological activities, such as hemostasis, inhibition of microorganisms, anti-allergy, anti-mutation, anti-tumor, anti-aging and other physiological activities, and it is also one of the factors affecting the taste of products. |
| Kit components | •Assay Buffer •Chromogen •Standard |
| Features & Benefits | • Determination of liquid samples such as plant tissue, juice and honey. • Detailed sample preparation and result calculation methods are provided. • Provide standards and standard curves for reference. |
| Calibration range | 0.0156-1 mg/mL |
| Storage instructions | Stored at 4℃ for 6 months, protected from light |
| Shipping | Gel pack with blue ice. |
| Precautions | The product listed herein is for research use only and is not intended for use in human or clinical diagnosis. Suggested applications of our products are not recommendations to use our products in violation of any patent or as a license. We cannot be responsible for patent infringements or other violations that may occur with the use of this product. |
| Background | Tannin is a kind of polyphenolic compounds widely present in plants, also known as plant polyphenols. It generally has astringent taste, can precipitate proteins, alkaloids, and polysaccharides, and can have complex or electrostatically interact with various metal ions. According to chemical structure, tannin can be divided into hydrolyzable tannin and condensed tannin. The ability of tannin binding to proteins is also known as astringency. Its astringency is the basis of various physiological activities, such as hemostasis, inhibition of microorganisms, anti-allergy, anti-mutation, anti-tumor, anti-aging and other physiological activities, and it is also one of the factors affecting the taste of products. |
Fig. CheKine™ Micro Tannin Assay Kit
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