YSI Life Science Analysers can be used to measure L-Lactate concentrations in complex matrices, such as lunch meats.
Lactic acid is naturally present in many foodstuffs. It is formed by natural fermentation in products such as cheese, yogurt and meat products.
It is also widely used across a broad spectrum of applications including: bakery products, beverages, meat products, confectionary and ready meals - among others.
Lactic acid usually serves as either as a pH regulator or as a preservative but it is also used as a flavouring agent.
YSI’s unique enzyme technology provides for specific L-Lactate measurement, which is virtually unaffected by colour, turbidity, density, pH, or the presence of reducing substances.
When a sample is injected into the sample chamber, the L-Lactate diffuses into the membrane containing L-Lactate oxidase.
It is immediately oxidised to hydrogen peroxide and pyruvate. The hydrogen peroxide is detected amperometrically at the platinum electrode surface.
The current flow at the electrode is directly proportional to the hydrogen peroxide concentration, and hence to the L-Lactate concentration.
The latest 2900 Series Biochemistry Analyser from YSI Life Sciences will give precise measurement of L-lactate levels in one minute or less and comes with many innovative features, such as anti-clogging mechanisms, integrated auto sampler and flexible sampling and connectivity for data transfer.
The sample of cooked meat simply needs to be cut, weighed, and blended with distilled or deionised water. The 2900 Series is modular in design and can be configured with up to 3 sensor modules to measure up to six chemistries from the range available.
