https://www.selleckchem.com/products/r428.html
The colorimetric sensors for reducing sugars based on a redox reaction between AuCl4- ions and fructose, glucose, lactose, or mannose are presented. Gold nanoparticles (AuNPs) that formed at room temperature as a product of this reaction were registered using a spectrophotometer. Lengthening reaction time had a positive effect on the sensitivity of the developed sensors. Different reducing sugars exhibited distinct reaction rates for AuNP formation, with the rate decreasing in the order fructose glucose lactose mannose. LOD
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