Megazyme果聚糖检测试剂盒 (K-FRUC)


果聚糖检测试剂盒

货号:K-FRUC
包装:1 Kit

  • 英文名:Fructan Assay Kit
  • 品牌:Megazyme
  • Megazyme果聚糖检测试剂盒, Fructan Assay Kit, 货号:K-FRUC, 适于植物提取物和含有淀粉、蔗糖和其他糖的食物中果聚糖的特定检测和分析。

    产品详情质检信息

    果聚糖检测试剂盒, Fructan Assay Kit, 货号:K-FRUC
    品牌:Megazyme
    货号:K-GLUC
    中文品名:果聚糖检测试剂盒
    品名:Fructan Assay Kit
    规格:100次/盒
    应用:果聚糖检测试剂盒适于植物提取物和含有淀粉、蔗糖和其他糖的食物中果聚糖的特定检测和分析。
    原理:
    Megazyme果聚糖检测试剂盒 (K-FRUC)
    检测方法:分光光度法 @410 nm
    反应时间:~90min
    检测限:样品重量的1-100%
    应用案例:
    面粉、植物食材(例如,洋葱)、食品和其它食材
    方法识别:
    AOAC (方法 999.03), AACC (方法 32-32.01) 和 CODEX (Type III 方法)
    试剂盒组成:
    Bottle 1: 蔗糖酶,加上β-淀粉酶、支链淀粉酶、麦芽糖酶,冷干粉。
      -20°C稳定超过 5年
    Bottle 2: 果聚糖酶。重组菊粉外切酶和重组菊粉内切酶,冻干粉。
      -20°C稳定超过 5年
    Bottle 3: 果聚糖受控粉。伴有α-纤维素的果聚糖冻干粉。
      室温下干燥保存稳定超过 5年
    Bottle 4: 蔗糖受控粉。伴有α-纤维素的蔗糖冻干粉。
      室温下干燥保存稳定超过 5年
    Bottle 5: D-葡萄糖标准溶液(5 mL, 1.0 mg/mL) 溶于 0.2% (w/v)苯甲酸溶液中。
      室温下稳定超过 5年
    优点:

    所有试剂制备后可保质超过12个月
    价格非常具有竞争力
    不受高浓度蔗糖/还原糖影响
    仅Megazyme能提供果聚糖检测试剂盒
    检测方法十分简单
    官网提供Mega-Calc™ 软件工具用于一站式原始数据处理
    包含标准溶液

    参考文献:
    Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study. McCleary, B. V., Gibson, T. S. & Mugford, D. C. (1997). Journal of AOAC International, 80, 571-579.
    Measurement of total fructan in foods by enzymatic/spectrophotometric method: Collaborative study. McCleary, B. V., Murphy, A. & Mugford, D. C. (2000). Journal of AOAC International, 83(2), 356-364.
    Measurement of carbohydrates in grain, feed and food. McCleary, B. V., Charnock, S. J., Rossiter, P. C., O’Shea, M. F., Power, A. M. & Lloyd, R. M. (2006). Journal of the Science of Food and Agriculture, 86(11), 1648-1661.
    Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries. Kamal-Eldin, A., Lrke, H. N., Knudsen, K. E. B., Lampi, A. M., Piironen, V., Adlercreutz, H., Katina, K., Poutanen, K. & Aman, P. (2009). Food & Nutrition Research, 53.
    Waxy endosperm accompanies increased fat and saccharide contents in bread wheat (Triticum aestivum) grain. Yasui, T. & Ashida, K. (2011). Journal of Cereal Science, 53(1), 104-111.
    Characterization and in vitro immunomodulatory screening of fructo-oligosaccharides of Asparagus racemosus Willd. Thakur, M., Connellan, P., Deseo, M. A., Morris, C., Praznik, W., Loeppert, R. & Dixit, V. K. (2012). International Journal of Biological Macromolecules, 50(1), 77-81.
    Steam‐girdling of barley (Hordeum vulgare) leaves leads to carbohydrate accumulation and accelerated leaf senescence, facilitating transcriptomic analysis of senescence‐associated genes. Parrott, D. L., McInnerney, K., Feller, U. & Fischer, A. M. (2007). New Phytologist, 176(1), 56-69.
    Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity Screen. Andersson, A. A. M., Andersson, R., Piironen, V., Lampi, A. M., Nystrm, L., Boros, D., Fra, A., Gebruers, K., Courtin, C. M., Delcour, J. A., Rakszegi, M., Bedo, Z., Ward, J. L., Shewry, P. R. & man, P. (2013). Food Chemistry, 136(3-4), 1243-1248.
    Distribution and characterisation of fructan in wheat milling fractions. Hask, L., Nyman, M. & Andersson, R. (2008). Journal of Cereal Science, 48(3), 768-774.
    Comparison of a colorimetric and a high‐performance liquid chromatography method for the determination of fructan in pasture grasses for horses. Longland, A. C., Dhanoa, M. S. & Harris, P. A. (2012). Journal of the Science of Food and Agriculture, 92(9), 1878-1885.
    Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys. Nemeth, C., Andersson, A. A. M., Andersson, R., Mangelsen, E., Sun, C. & man, P. (2014). Food and Nutrition Sciences, 2014, 5(6), 581-589.
    Chain length of inulin affects its degradation and the microbiota in the gastrointestinal tract of weaned piglets after a short-term dietary application. Palack, N., Al-Samman, M., Vahjen, W., Mnner, K. & Zentek, J. (2012). Livestock Science, 149(1-2), 128-136.
    How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibersRakha, A., man, P. & Andersson, R. (2011). International Journal of Molecular Sciences, 12(5), 3381-3393.
    使用手册:
    K-FRUC使用手册
    相关产品:
    Fructan HK Assay Kit
    Azo-Fructan
    Azo-Fructan
    Inulin
    Fructooligosaccharides (FOS)

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