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Protein Quantitation
Folin & Ciocalteu's Phenol Reagent

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Folin & Ciocalteu's Phenol Reagent

7 Citations

COA

Grade & Purity:

In stock

Item Number

F743373

Grouped product items
SKU	Size	Availability	Price	Qty
F743373-100ml	100ml	2	$61.90
F743373-500ml	500ml	1	$214.90

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Protein quantification (3)

Basic Description

Specifications & Purity

Stability And Storage

Store at 4℃ in the dark for up to 1 year, or room temperature for up to 1 month.

Storage Temp

Store at 2-8°C,Protected from light

Shipped In

Wet ice

This product requires cold chain shipping. Ground and other economy services are not available.

Product Description

This reagent is made by heating and refluxing sodium tungstate, sodium molybdate, phosphoric acid, and concentrated hydrochloric acid in a certain proportion, and then refining them with lithium sulfate. It has a golden and transparent color and is a commonly used reagent for determining the content of proteins, peptides, polyphenols, tyrosine, and other substances in laboratory solutions. The acidity of this product is 2N. Please use it directly or dilute it appropriately according to experimental needs. This reagent can determine protein concentrations ranging from 0.05 to 1mg/mL. The linear relationship is best when the protein concentration is within the range of 0.05 to 0.5mg/mL. If the protein concentration of the test sample exceeds this range, please dilute it appropriately to the appropriate concentration range. This reagent is corrosive and should be avoided from contact with skin, mucous membranes, etc; When the color of the reagent turns dark green, it should be discarded. This reagent has a concentration of 2N and can be diluted with distilled water or deionized water according to specific requirements during use. This product is only suitable for scientific research and is prohibited from being used for clinical diagnosis or other purposes. Pay attention to sealed storage to avoid volatile and corrosive substances.
Preparation before the experiment:
1. Preparation A1: Weigh 20g anhydrous sodium carbonate and 4g sodium hydroxide and dissolve them in 1L of water;
2. Preparation A2: Weigh 0.2g of copper sulfate and dissolve it in 20mL of water;
3. Preparation A3: Weigh 0.4g of potassium sodium tartrate and dissolve it in 20mL of water; On the day of measurement, mix A1: A2: A3 in a volume ratio of 100:1:1 to obtain reagent A. Mix and let it sit for 30 minutes before use. Mix A2 and A3 first, and then mix the mixture with A1. Reversing the order may result in precipitation. Reagent A can only be used on the same day. If precipitation or turbidity occurs, it needs to be re prepared. The three solutions can be stored separately at room temperature for a long time.
4. First, prepare a 2mg/ml protein mother liquor, and then dilute it into protein standard solutions of various concentrations according to the "Appendix". 5. Dilute the Folin phenol reagent from 2N to 1N for use.
Operation steps (total reaction volume 5.6ml):

/	Sample number label	Label 0	Label 1	Label 2	Label 3	Label 4	Label 5	Label 6	To be tested
1.Add sample	Add protein standard or test protein sample (mL)	0.1	0.1	0.1	0.1	0.1	0.1	0.1	0.1
/	Protein concentration (mg/mL)	0	0.05	0.10	0.20	0.25	0.40	0.50	To be tested
2.Add A	Add A5ml of reagent to each tube in sequence; After mixing, let it stand at room temperature for 10 minutes;	/	/	/	/	/	/	/	/
3.Add B	Add 0.5m of reagent B (Folin phenol reagent) to each tube in sequence (mix immediately for each tube added); Leave at room temperature for 30 minutes;	/	/	/	/	/	/	/	/
4.Measurement	Under 750nm wavelength light, zero the equipment with a standard tube and measure the absorbance (OD value) of each tube;	/	/	/	/	/	/	/	/
5.Calculation	Draw a standard curve based on the data measured by tubes 0 to 6, and calculate the concentration of each sample to be tested (if the concentration of the sample exceeds Standard curve range, please dilute appropriately and retest.	/	/	/	/	/	/	/	/

Note: The above reagent quantities can be scaled proportionally based on the actual required total reaction volume (protein sample: reagent A: Folin phenol reagent=1:50:5)

Certificates（CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):

Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

11 results found

Lot Number	Certificate Type	Date	Item
E2520470	Certificate of Analysis	May 12, 2025	F743373
E2520477	Certificate of Analysis	May 12, 2025	F743373
B2527411	Certificate of Analysis	Feb 12, 2025	F743373
B2512466	Certificate of Analysis	Jan 09, 2025	F743373
B2512467	Certificate of Analysis	Jan 09, 2025	F743373
K2429322	Certificate of Analysis	Nov 22, 2024	F743373
K2429336	Certificate of Analysis	Nov 22, 2024	F743373
K2429337	Certificate of Analysis	Nov 22, 2024	F743373
K2429338	Certificate of Analysis	Nov 22, 2024	F743373
J2431356	Certificate of Analysis	Oct 26, 2024	F743373
J2431355	Certificate of Analysis	Oct 26, 2024	F743373

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Chemical and Physical Properties

Sensitivity	Light sensitive

Alternative Products

Citations of This Product

How to Cite Aladdin Scientific Products?

1. Niuniu Bai, Jianlin He, Bihong Hong, Zelong Wu, Liping Wang, Zongze Shao. (2025) Fast Preparation of Fish Sauce Treated With Marine Protease-Producing Bacillus zhangzhouensis sp.. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2025 (1): (6298724).
2. Qixin Shi, Yingqun Nian, Yang You, Ziyan Li, Yunqi Li, Ran Zhao, Zhengzhi Chen, Tianhang Huang, Bing Hu. (2024) Heterogeneity in Diameters of Protein Fibrils and Chitosan for a High CO2/O2 Selectivity and Desired Mechanical Properties of Edible Bioplastic Films. Small, (2405346).
3. Lian He, Yuwen Yi, Hongfeng Jia, Chengjian Xu, Mingfeng Qiao, Xuemei Cai, Sze Ying Leong, Nallammai Singaram, Sook Wah Chan, Hua Peng. (2025) Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim). Foods, 14 (7): (1155).
4. Shi Li, Xiahong He, Xuechun Zhang, Kin Weng Kong, Jianhua Xie, Jian Sun, Zhenxing Wang. (2025) Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata. FOOD CHEMISTRY, 463 (141177).
5. Xueying Gao, Jie Shang, Minghao Zhang, Hao Yan, Kai Yang, Yan Wang. (2025) Mechanisms underlying the antimicrobial effects of cold plasma on Kazachstania bulderi in bayberry juice through transcriptomic analysis. LWT-FOOD SCIENCE AND TECHNOLOGY, (117336).
6. Wenhong Gao, Jiajing Liu, Peilin Zhang, Xin-an Zeng, Zhong Han, Yongxin Teng. (2024) Physicochemical, structural and functional properties of pomelo peel pectin extracted by combination of pulsed electric field and cellulase hydrolysis. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, (134469).
7. Jianbin Shi, Dongfang Fang, Yong Sui, Tian Xiong, Xueling Chen, Chuanhui Fan, Deshun Zhou, Fang Cai, Xin Mei. (2025) Polyphenol content, antioxidant capacity, and composition in different varieties of sweet potato (Ipomoea batatas L.) leaves during growth stages. SCIENTIA HORTICULTURAE, (113925).

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*When preparing stock solutions, always use the batch-specific molecular weight of the product found on the vial label and the Certificate of Analysis (available online).

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Reconstitution Calculator

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