CheKine™ Micro Tannin Assay Kit

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.

• 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.

Stored at 4℃ for 6 months, protected from light

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.

Tannin