Megazyme 蔗糖/D-果糖/D-葡萄糖检测试剂盒 (K-SUFRG)


蔗糖/D-果糖/D-葡萄糖检测试剂盒

货号:K-SUFRG
包装:1 Kit

  • 英文名:Sucrose, D-fructose and D-glucose sucrose assay kit
  • 品牌:Megazyme
  • Megazyme 蔗糖/D-果糖/D-葡萄糖检测试剂盒, Sucrose, D-fructose and D-glucose sucrose assay kit, 货号:K-SUFRG, 用于植物和食品中蔗糖、D-葡萄糖和D-果糖特定检测和分析。

    产品详情质检信息

    蔗糖/D-果糖/D-葡萄糖检测试剂盒, Sucrose, D-fructose and D-glucose sucrose assay kit, 货号:K-SUFRG
    品牌:Megazyme
    货号:K-SUFRG
    中文品名:蔗糖/D-果糖/D-葡萄糖检测试剂盒
    品名:Sucrose, D-fructose and D-glucose sucrose assay kit
    规格:100 次检测
    应用:蔗糖/D-果糖/D-葡萄糖检测试剂盒,用于植物和食品中蔗糖、D-葡萄糖和D-果糖特定检测和分析。辅助因子更稳定,溶解后在4°C下可保存超过1年。
    原理:
    食品、饮料及其他材料中蔗糖、D-葡萄糖和D-果糖含量的紫外检测方法
    Megazyme 蔗糖/D-果糖/D-葡萄糖检测试剂盒 (K-SUFRG)
    检测方法:分光光度法 @340 nm
    反应时间:~20min
    检测限:1.38 mg/L
    应用案例:
    啤酒、果汁、软饮料、牛奶、果酱、蜂蜜、食疗食品、婴儿食品、面包、食用糖产品、焙烘食品、糖果、甜点、糕点、巧克力、冰淇淋、水果蔬菜、肉制品(例如香肠)、调味品(例如番茄酱和芥末)、饲料、烟草、化妆品、药品、造纸和其他原料。
    方法识别:
    基于此原理的检测方法已经被NF, EN, NEN, DIN, GOST, IFU, AIJN, MEBAK和IOCCC等组织接受。
    试剂盒组成:
    Bottle 1: 缓冲溶液(25 mL, pH 7.6) 添加叠氮钠(0.02%)作为防腐剂
      4°C下稳定超过 2年
    Bottle 2: NADP+, ATP。
      -20°C稳定超过 5年
    Bottle 3: 己糖激酶和葡萄糖-6-磷酸脱氢酶悬浮液, 4.1mL.
      4°C下稳定超过 2年
    Bottle 4: 磷酸葡糖异构酶悬浮液, 2.25mL
      4°C下稳定超过 2年
    Bottle 5: α-葡萄糖苷酶溶于柠檬酸钠缓冲液(pH 6.6),冻干粉
      -20°C稳定超过 2年
    Bottle 6: D-葡萄糖加D-果糖标准溶液 (5 mL, 每个糖组分0.2 mg/mL).
      4°C下稳定超过 2年
    Bottle 6: β-果糖糖苷酶 (pH 4.6), 冻干粉
      -20°C下稳定超过 2年
    优点:

    价格非常具有竞争力
    所有试剂制备后可以稳定保存超过2年(针对手工分析应用)
    快速反应、检测迅速
    官网提供Mega-Calc™ 软件工具用于一站式原始数据处理
    包含稳定的葡萄糖/果糖标准溶液
    辅助因子更稳定

    参考文献:
    Grape and wine analysis: Oenologists to exploit advanced test kits. Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
    Megazyme “advanced” wine test kits general characteristics and validation. Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.
    Evaluation of Type of Process on Functional Properties and on Nutritional and Anti-nutritional Composition of Yams (Dioscorea cayenensis-rotundata). Kouassi, N. K., Nindjin, C., Tetchi, A. F. & Amani, G. N. (2010). Journal of Food Technology, 8(4), 191-199.
    Submerged culture process for biomass and exopolysaccharide production by Antarctic yeast: some engineering considerations. Vlaev, S., Rusinova-Videva, S., Pavlova, K., Kuncheva, M., Panchev, I. & Dobreva, S. (2013). Applied Microbiology and Biotechnology, 97(12), 5303-5313.
    Near‐infrared reflectance calibrations for determining sucrose content in soybean breeding using artificial reference samples.Sato, T., Zahlner, V., Berghofer, E., Lošák, T. & Vollmann, J. (2012). Plant Breeding, 131(4), 531-534.
    Altered seed oil and glucosinolate levels in transgenic plants overexpressing the Brassica napus Shootmeristemless gene. Elhiti, M., Yang, C., Chan, A., Durnin, D. C., Belmonte, M. F., Ayele, B. T., Tahir M. & Stasolla, C. (2012). Journal of Experimental Botany, 63(12), 4447-4461.
    Engineering cyanobacteria to synthesize and export hydrophilic products.Niederholtmeyer, H., Wolfstädter, B. T., Savage, D. F., Silver, P. A. & Way, J. C. (2010). Applied and Environmental Microbiology, 76(11), 3462-3466.
    Variation and correlation of properties in different grades of maple syrup. Singh, A. S., Jones, A. M. P. & Saxena, P. K. (2014). Plant Foods for Human Nutrition, 69(1), 50-56.
    Spontaneous postharvest fermentation of açai (Euterpe oleracea) fruit. Aguiar, F., Menezes, V. & Rogez, H. (2013). Postharvest Biology and Technology, 86, 294-299.
    Galanthamine production by Leucojum aestivum L. shoot culture in a modified bubble column bioreactor with internal sections. Georgiev, V., Ivanov, I., Berkov, S., Ilieva, M., Georgiev, M., Gocheva, T. & Pavlov, A. (2012). Engineering in Life Sciences, 12(5), 534-543.
    Sugar accumulation in roots of two grape varieties with contrasting response to water stress. Rogiers, S. Y., Holzapfel, B. P. & Smith, J. P. (2011). Annals of Applied Biology, 159(3), 399-413.
    Carbohydrate reserve status of Malbec grapevines after several years of regulated deficit irrigation and crop load regulation.Dayer, S., Prieto, J. A., Galat, E. & Perez Peña, J. (2013). Australian Journal of Grape and Wine Research, 19(3), 422-430.
    使用手册:
    K-SUFRG使用手册
    相关产品:
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    D-Glucose Assay Kit (GOPOD Format)
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