Vitamin A Food ELISA Kit (DEIA-CL016)

Regulatory status: For research use only, not for use in diagnostic procedures.

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Size
96T
Sample
dairy products
Species Reactivity
N/A
Intended Use
CD provides materials for the quantitative measurement of vitamin-A in dairy products. This assay is intended for in vitro quantification only.
Contents of Kit
1. SORB Anti-Vitamin-A antibody coated wells: 96 wells with Anti-Vitamin-A Mab immobilized on the wells.
2. CONJ ENZ Anti-Vitamin-A antibody conjugate with HRP: one (1) vial containing0.1 mL ofconcentrated Anti-Vitamin-A conjugated with HRP, in a stabilizer solution.
3. CAL 1-5 Vitamin-A Standard: Standards prepared in hexane: 0.0, 0.055, 0.11, 0.22, 0.45 IU/mL. Content is 0.5 mL per vial.
4. CONTROL 1 Control 0.3 IU/mL: 0.5 mL per vial.
5. CONTROL 2 Control 0.1 IU/mL: 0.5 mL per vial.
6. BUF Reaction Buffer one (1) vial containing 13 mL of protein based (milk)buffer with thimerosal as preservative.
7. SUBS TMB Enzyme substrate: one (1) vial containing 11 mL of TMB solution.
8. CONJ DIL Conjugate Diluent: one (1) vial containing 11 mL of glycine based Buffer.
9. H2SO4 Stopping solution: one (1) vial containing 12 mL of 0.2 M sulfuric acid.
10. STAB Stabilizer: one (1) vial containing 0.15 mL of stabilizer.
Storage
2-8°C
Performance Characteristics
Sensitivity: The range for this assay under the specified conditions is from 0.055 I.U./mL to 0.45 I.U./mL.
Precision & reproducibility: The relative standard deviation for interassay and intrassay was determined to be 2.4% and 2% respectively.
Cross Reactivity and Specificity: The kit did not exihibit any cross reactivity with cholesterol and is specific for Vitamin A.
Standard curve Linearity: Linearity was determined to be 0.996 (Average of six independent assays) with %RSD of 1.5%.
General Description
Dairy milk is fortified with vitamins A & D, as milk has become the major source of these vitamins for human beings. Regulatory agencies have set standards specifying the amount of vitamins A and D to be added to milk products. The methodology has been designed to extract the vitamins from milk fat, and to directly quantify the amount of vitamins in the ELISA based assay. Other methods that can detect vitamins in dairy milk are time consuming and require specialized laboratory equipment and trained personnel.
CD provides materials for the quantitative measurement of vitamin-A in dairy products. This assay is intended for in vitro quantification only.

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