Strip – Dip – Read – Record – Action
The Reflectoquant® series includes Reflectoquant® test strips and the RQflex® 20 instrument for on-site, direct sample analysis in food and beverage production and water testing. This mobile laboratory gives you all the tools you need for high quality analyses for a wide spectrum of sample materials from food, water, and industrial to environmental samples. Reflectoquant® test strips are barcoded with batch-specific calibration to offer reliable, quantitative results in minutes. Next to the applications in food and beverage mentioned above, Reflectoquant® test strips can be used for many different quantitative measurements including:
- – Malic acid in wines
- – Formaldehyde in fish products
- – Calcium in cheese
- – Peroxide and Peracetic acid in disinfection control
Food and Beverage Testing
Monitor acrylamide formation
In fried or baked goods, like potato chips, the reaction between asparagine and reducing sugars (fructose, glucose, etc.) may produce acrylamide, which is consid-ered toxic and carcinogenic. Consequently, maximum limits of reducing sugars in potatoes should not be exceeded.
Rapid quantitative detection of hydroxymethylfurfural in honey
The freshness of honey is determined by measuring its hydroxymethyl-furfural (HMF) content. HMF is an organic compound that arises from the dehydration of fructose, e.g. when honey is heated for easier filling. HMF is barely detectable in freshly centrifuged honey, but increases about 2–3 mg/kg annually, depending on storage temperature and pH. At 21 °C, HMF content can rise to 20 mg/kg in just one year.
Test Vitamin C in Food and Beverages
Vitamin C (ascorbic acid) is an essential characteristic of many foods and drinks. Its depletion should be monitored as it implies a deterioration of quality and taste.
Agriculture
Control nutrients in soil and plant products
Along with nitrogen, phosphorus is a nutrient that plants need in large quantities for normal growth. Due to possible over- fertilization, it is important to analyze those parameters in agriculture production.
Disinfection Control
0.1% peracetic acid is enough to kill bacteria, viruses, fungi and even spores in the shortest possible time
This is why it is used for cold septic disinfection of beverage bottles, for example. Complete disinfection control involves various methods for test-ing parameters at high and low concentration ranges.
Rapid, Accurate and Precise Tests
| Parameter | Graduation | No. of Tests | Cat No. | Method |
|---|---|---|---|---|
| Ammonium Test | 0.2 – 7.0 mg/L NH_{4} | 50 | 1.16892.0001 | Indophenol blue |
| Ammonium Test | 5.0 – 20.0 mg/L NH_{4} | 50 | 1.16899.0001 | Indophenol blue |
| Ammonium Test | 20 – 180 mg/L NH_{4} | 50 | 1.16977.0001 | Nessler |
| Ascorbic Acid Test | 25 – 450 mg/L ascorbic acid | 50 | 1.16981.0001 | Phosphomolybd. blue |
| Blank Strip | 50 | 1.16730.0001 | ||
| Calcium Test | 5 – 125 mg/L Ca | 50 | 1.16125.0001 | Phthalein complexone |
| Chlorine Test (free chlorine) | 0.5 – 10.0 mg/L Cl_{2} | 50 | 1.16896.0001 | Redox reaction |
| Formaldehyde Test | 1.0 – 45.0 mg/L HCHO | 50 | 1.16989.0001 | Triazole |
| Glucose Test | 1 – 100 mg/L Glucose | 50 | 1.16720.0001 | Enzymatic reaction |
| Hydroxymethyl furfural Test | 1.0 – 60.0 mg/L HMF | 50 | 1.17952.0001 | Enzymatic reaction |
| Iron Test | 0.5 – 20.0 mg/L Fe(II) | 50 | 1.16982.0001 | Triazine |
| Lactic Acid Test | 3.0 – 60.0 mg/L lactic acid | 50 | 1.16127.0001 | Enzymatic reaction |
| Magnesium Test | 5 – 100 mg/L Mg | 50 | 1.16124.0001 | Phthalein complexone |
| Malic Acid Test | 5.0 – 60.0 mg/L malic acid | 50 | 1.16128.0001 | Enzymatic reaction |
| Nitrate Test | 3 – 90 mg/L NO_{3} | 50 | 1.16995.0001 | Modified Griess’ reaction |
| Nitrate Test | 5 – 225 mg/L NO_{3} | 50 | 1.16971.0001 | Modified Griess’ reaction |
| Nitrite Test | 0.5 – 25.0 mg/L NO_{2} | 50 | 1.16973.0001 | Griess’ reaction |
| Nitrite Test | 0.03 – 1.00 g/L NO_{2} | 50 | 1.16732.0001 | Aromatic amine |
| Peracetic Acid Test | 1.0 – 22.5 mg/L peracetic acid | 50 | 1.16975.0001 | Redox reaction |
| Peracetic Acid Test | 20.0 – 100 mg/L peracetic acid | 50 | 1.17956.0001 | Redox reaction |
| Peracetic Acid Test | 75 – 400 mg/L peracetic acid | 50 | 1.16976.0001 | Redox reaction |
| Peroxide Test | 0.2 – 20.0 mg/L H_{2} O_{2} | 50 | 1.16974.0001 | Enzymatic reaction |
| Peroxide Test | 20.0 – 100 mg/L H_{2} O_{2} | 50 | 1.17968.0001 | Enzymatic reaction |
| Peroxide Test | 100 – 1,000 mg/L H_{2} O_{2} | 50 | 1.16731.0001 | Enzymatic reaction |
| pH Test | pH 1.0 – 5.0 | 50 | 1.16894.0001 | Mixed indicator |
| pH Test | pH 4.0 – 9.0 | 50 | 1.16996.0001 | Mixed indicator |
| pH Test for Cooling Lubricants | pH 7.0 – 10.0 | 50 | 1.16898.0001 | Mixed indicator |
| Phosphate Test | 5 – 120 mg/L PO_{4} | 50 | 1.16978.0001 | Phosphomolybd. blue |
| Potassium Test | 0.25 – 1.20 g/L K | 50 | 1.16992.0001 | Dipicrylamine |
| Sucrose Test | 0.25 – 2.50 g/L | 50 | 1.16141.0001 | Enzymatic reaction |
| Sulfite Test | 10 – 200 mg/L SO_{3} | 50 | 1.16987.0001 | Nitroprusside / Zn-hexacyanoferrate |
| Total Hardness Test | 0.1 – 30.0 °d | 50 | 1.16997.0001 | Phthalein complexone |
| Total Sugar Test (glucose and fructose) | 65 – 650 mg/L total sugar | 50 | 1.16136.0001 | Enzymatic reaction |
