Megazyme/果聚糖分析试剂盒/K-FRUC/每个试剂盒100次分析
商品编号：
K-FRUC
品牌：
Megazyme INC
市场价：
¥5000.00
美元价：
3000.00
产品分类：
其它检测试剂盒
公司分类：
Other_kits
联系Q Q：
3392242852
电话号码：
4000-520-616
电子邮箱：
info@ebiomall.com
商品介绍
TheFructantestkitissuitablefor thespecificmeasurementandanalysisoffructaninplantextractsandfoodproductscontainingstarch,sucroseandothersugars.
Measurementoftotalstarchincerealproductsbyamyloglucosidase-alpha-amylasemethod:collaborativestudy.
McCleary,B.V.,Gibson,T.S.&Mugford,D.C.(1997).JournalofAOACInternational,80,571-579.
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AnAmericanAssociationofCerealChemists/AOACcollaborativestudywasconductedtoevaluatetheaccuracyandreliABIlityofanenzymeassaykitprocedureformeasurementoftotalstarchinarangeofcerealgrainsandproducts.Thefloursampleisincubatedat95degreesCwithThermostablealpha-amylasetocatalyzethehydrolysisofstarchtomaltodextrins,thepHoftheslurryisadjusted,andtheslurryistreatedwithahighlypurifiedamyloglucosidasetoquantitativelyhydrolyzethedextrinstoglucose.Glucoseismeasuredwithglucoseoxidase-peroxidasereagent.Thirty-twocollaboratorsweresent16homogeneoustestsamplesas8blindduplicates.Thesesamplesincludedchickenfeedpellets,whitebread,greenpeas,high-amylosemaizestarch,whitewheatflour,wheatstarch,oatbran,andspaghetti.Allsampleswereanalyzedbythestandardprocedureasdetailedabove;4samples(high-amylosemaizestarchandwheatstarch)werealsoanalyzedbyamethodthatrequiresthesamplestobecookedfirstindimethylsulfoxide(DMSO).Relativestandarddeviationsforrepeatability(RSD(r))rangedfrom2.1to3.9%,andrelativestandarddeviationsforreproducibility(RSD(R))rangedfrom2.9to5.7%.TheRSD(R)valueforhighamylosemaizestarchanalyzedbythestandard(non-DMSO)procedurewas5.7%;thevaluewasreducedto2.9%whentheDMSOprocedurewasused,andthedeterminedstarchvaluesincreasedfrom86.9to97.2%.
Measurementoftotalfructaninfoodsbyenzymatic/spectrophotometricmethod:Collaborativestudy.
McCleary,B.V.,Murphy,A.&Mugford,D.C.(2000).JournalofAOACInternational,83(2),356-364.
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AnAOACcollaborativestudywasconductedtoevaluatetheaccuracyandreliabilityofanenzymeassaykitprocedureformeasuringoligofructansandfructanpolysaccharide(inulins)inmixedmaterialsandfoodproducts.Thesampleisextractedwithhotwater,andanaliquotistreatedwithamixtureofsucrase(aspecificsucrose-degrADIngenzyme),α-amylase,pullulanase,andmaltasetohydrolyzesucrosetoglucoseandfructose,andstarchtoglucose.Thesereducingsugarsarethenreducedtosugaralcoholsbytreatmentwithalkalineborohydridesolution.Thesolutionisneutralized,andexcessborohydrideisremovedwithdiluteaceticacid.Thefructanishydrolyzedtofructoseandglucoseusingamixtureofpurifiedexo-andendo-inulinanases(fructanasemixture).Thereducingsugarsproduced(fructoseandglucose)aremeasuredwithaspectrophotometerafterreactionwithpara-hydroxybenzoicacidhydrazide.Thesamplesanalyzedincludedpurefructan,chocolate,low-fatspread,milkpowder,vitamintablets,onionpowder,Jerusalemartichokeflour,wheatstalks,andasucrose/cellulosecontrolflour.Repeatabilityrelativestandarddeviationsrangedfrom2.3to7.3%;reproducibilityrelativestandarddeviationsrangedfrom5.0to10.8%.
Measurementofcarbohydratesingrain,feedandfood.
McCleary,B.V.,Charnock,S.J.,Rossiter,P.C.,O’Shea,M.F.,Power,A.M.&Lloyd,R.M.(2006).JournaloftheScienceofFoodandAgriculture,86(11),1648-1661.
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Proceduresforthemeasurementofstarch,starchdamage(gelatinisedstarch),resistantstarchandtheamylose/amylopectincontentofstarch,β-glucan,fructan,glucomannanandgalactosyl-sucroseoligosaccharides(raffinose,stachyoseandverbascose)inplantmaterial,animalfeedsandfoodsaredescribed.Mostofthesemethodshavebeensuccessfullysubjectedtointerlaboratoryevaluation.AllmethodsarebasedontheuseofenzymeseitherpurifiedbyconventionalchromatographyorproducedusingmolecularBIOLOGytechniques.Suchmethodsallowspecific,accurateandreliablequantificationofaparticularcomponent.Problemsincalculatingtheactualweightofgalactosyl-sucroseoligosaccharidesintestsamplesarediscussedindetail.
Physical,microscopicandchemicalcharacterisationofindustrialryeandwheatbransfromtheNordiccountries.
Kamal-Eldin,A.,Lærke,H.N.,Knudsen,K.E.B.,Lampi,A.M.,Piironen,V.,Adlercreutz,H.,Katina,K.,Poutanen,K.&Aman,P.(2009).Food&NutritionResearch,53.
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Background:Epidemiologicalstudiesshowinverserelationshipbetweenintakeofwholegraincerealsandseveralchronicdiseases.ComponentsandmechanismsbehindpossIBLeprotectiveeffectsofwholegraincerealsarepoorlyunderstood.Objective:Tocharacterisecommercialryebranpreparations,comparedtowheatbran,regardingstructureandcontentofnutrientsaswellasanumberofpresumablybioactivecompounds.Design:SixdifferentryebransfromSweden,DenmarkandFinlandwereanalysedandcomparedwithtwowheatbransregardingcolour,particlesizedistribution,microscopicstructuresandchemicalcompositionincludingproximalcomponents,vitamins,mineralsandbioactivecompounds.Results:Ryebransweregenerallygreenerincolourandsmallerinparticlesizethanwheatbrans.Theryebransvariedconsiderablyintheirstarchcontent(13.2–28.3%),whichreflectedvariableinclusionofthestarchyendosperm.Althoughryeandwheatbranscontainedcomparablelevelsoftotaldietaryfibre,theydifferedintherelativeproportionsoffibrecomponents(i.e.arabinoxylan,β-glucan,cellulose,fructanandKlasonlignin).Generally,ryebranscontainedlesscelluloseandmoreβ-glucanandfructanthanwheatbrans.Withinsmallvariations,theryeandwheatbranswerecomparableregardingthecontentsoftocopherols/tocotrienols,totalfolate,sterols/stanols,phenolicacidsandlignans.Ryebranhadlessglycinebetaineandmorealkylresorcinolsthanwheatbrans.Conclusions:Theobservedvariationinthechemicalcompositionofindustriallyproducedryebranscallsfortheneedofstandardisationofthiscommodity,especiallywhenusedasafunctionalingredientinfoods.
Waxyendospermaccompaniesincreasedfatandsaccharidecontentsinbreadwheat(Triticumaestivum)grain.
Yasui,T.&Ashida,K.(2011).JournalofCerealScience,53(1),104-111.
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Thecontentsoffat,starch,pentosan,fructan,β-glucanandseveralmono-andoligosaccharidesingrainwereevaluatedtofindoutthepossibleeffectsoftheWx-D1geneofbreadwheatusingtwosetsofnear-isogenicwaxyandnon-waxylinesandtwolow-amylosemutantlineswithacommongeneticbackgroundofKanto107.Thesematerialshavetwonon-functionalWx-A1bandWx-B1ballelesincommon.Waxynear-isogeniclineswithanon-functionalWx-D1dalleleshowedconsistentlyincreasedcontentsoffat,totalfructan,β-glucan,glucose,fructose,sucrose,1-kestose,6-kestose,neokestose,nystoseandbifurcosecomparedwithnon-waxylineswithafunctionalWx-D1aallelethroughoutthreegrowing/harvestseasons.StarchandtotalpentosancontentswereinconsistentlyinfluencedbytheallelicstatusoftheWx-D1locus,whilewater-solublepentosanandraffinosecontentswerenotaffected.Thecompositionalchangesofalow-amylosemutantlinewithanalmostnon-functionalWx-D1fallelewerecloselysimilartothoseofwaxynear-isogeniclines,whilesignificantlydifferentchangeswerebarelyobservedinanotherlow-amylosemutantlinewithapartlyfunctionalWx-D1galleleintwoseasons.TheseresultsshowedthattheWx-D1genehaspleiotropiceffectsonthefatandsaccharidecontentsofbreadwheatgrain.
Characterizationandinvitroimmunomodulatoryscreeningoffructo-oligosaccharidesofAsparagusracemosusWilld.
Thakur,M.,Connellan,P.,Deseo,M.A.,Morris,C.,Praznik,W.,Loeppert,R.&Dixit,V.K.(2012).InternationalJournalofBiologicalMacromolecules,50(1),77-81.
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AsparagusracemosusLinn.(Fam.Liliaceae)isanethno-pharmacologicallyacclaimedAyurvedicmedicinalplant.Inthepresentstudy,aqueousextractofA.racemosus(ARC)wasfractionatedandscreenedforthepolysaccharidefraction(ARP).Thecharacterizationwasdonebyenzymatic,SizeExclusion,gaschromatographywithflameionizationdetector(GC–FID),highpressureanionexchangechromatography(HPAEC)andthinlayerchromatographicanalyses.Phyto-chemicalevaluationconfirmedthepresenceof26.7%of2→1linkedfructo-oligosaccharides(FOS).Theyhaveadegreeofpolymerization(DP)ofnearly7–8.CytotoxicityevaluationonP388celllineswasconsistentwithlowcytotoxicityoftheextracts.InvitroNaturalKiller(NK)cellactivitywasevaluatedusinghumanperipheralbloodmononuclearcells(PBMC)isolatedfromwholebloodonaficoll-hypaquedensitygradient.K562amyeloidleukemiacellline,wereusedastargetcells.ARC,testedovertherange0.2–50μg/ml,showedadose-relatedstimulationofNKcellactivitywithapeakincreaseof16.9±4.4%at5.6μg/ml.However,ARPdemonstratedahigherstimulatoryactivityof51.8±1.2%at25μg/ml.TheresultsindicatethattheFOSfromA.racemosuspotentiatestheNKcellactivityandthiscouldbeanimportantmechanismunderpinningthe‘Rasayana’propertiesofthisplant.
Steam‐girdlingofbarley(Hordeumvulgare)leavesleadstocarbohydrateaccumulationandacceleratedleafsenescence,facilitatingtranscriptomicanalysisofsenescence‐associatedgenes.
Parrott,D.L.,McInnerney,K.,Feller,U.&Fischer,A.M.(2007).NewPhytologist,176(1),56-69.
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• Leafsenescencecanbedescribedasthedismantlingofcellularcomponentsduringaspecifictimeintervalbeforecelldeath.ThishastheeffectofremobilizingNintheformofaminoacidsthatcanberelocalizedtodevelopingseeds.Highlevelsofcarbohydrateshavepreviouslybeenshowntopromotetheonsetofthesenescenceprocess.• Carbohydrateaccumulationinbarley(Hordeumvulgare)plantswasinducedexperimentallybysteam-girdlingattheleafbase,occludingthephloem,andgeneregulationundertheseconditionswasinvestigatedusingtheAffymetrixBarleyGeneChiparrayandquantitativereal-timereversetranscriptasepolymerasechainreaction(qRT-PCR).• Transcriptlevelsofplastidial(aminopeptidases,cnd41)andvacuolar(thiolandserine)proteasesclearlyincreaseingirdledleaves.Ofspecialinterestarecnd41,aplastidialaspartylpeptidasethathasbeenimplicatedinRubiscodegradationintobacco;andcp-mIII,ahighlyupregulatedcarboxypeptidase.SAG12,hexokinasesandothersenescence-specificgenesarealsoupregulatedundertheseconditions.• Applyingagenomicapproachtotheinnovativeexperimentalsystemdescribedheresignificantlyenhancesourknowledgeofleafproteolysisandwhole-plantNrecycling.
ContentsofdietaryfibrecomponentsandtheirrelationtoassociatedbioactivecomponentsinwholegrainwheatsamplesfromtheHEALTHGRAINdiversityScreen.
Andersson,A.A.M.,Andersson,R.,Piironen,V.,Lampi,A.M.,Nyström,L.,Boros,D.,Fraś,A.,Gebruers,K.,Courtin,C.M.,Delcour,J.A.,Rakszegi,M.,Bedo,Z.,Ward,J.L.,Shewry,P.R.&man,P.(2013).FoodChemistry,136(3-4),1243-1248.
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Alargeanddiversematerialcollectionofwholegrainwheatsamples(n=129)wasanalysedfortotaldietaryfibre(TDF)contentandcomposition,includingfructan(11.5–15.5%).Correlationsbetweenthedietaryfibrecomponents,associatedbioactivecomponents(e.g.tocols,sterols,phenolicacidsandfolates)andagronomicpropertiespreviouslydeterminedonthesamesampleswerefoundwithmultivariateanalysis(PCA).Samplesfromthesamecountrieshadsimilarcharacteristics.ThefirstPCdescribedvariationincomponentsconcentratedinthestarchyendosperm(e.g.starch,β-glucanandfructan)andthedietaryfibrecomponentsconcentratedinthebran(e.g.TDF,arabinoxylanandcellulose).ThesecondPCdescribedthevariationinkernelweightandotherbrancomponentssuchasalkylresorcinols,tocolsandsterols.Interestingly,therewasnocorrelationamongthesedifferentgroupsofbrancomponents,whichreflectedtheirconcentrationindifferentbrantissues.Theresultsareofimportanceforplantbreederswhowishtodevelopvarietieswithhealth-promotingeffects.
Distributionandcharacterisationoffructaninwheatmillingfractions.
Haskå,L.,Nyman,M.&Andersson,R.(2008).JournalofCerealScience,48(3),768-774.
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Structureandhealtheffectsofinulin-typefructanshavebeenextensivelystudied,whilelessisknownaboutthepropertiesofthegraminan-typefructansinwheat.Arabinoxylan(AX)isanotherimportantindigestiblecomponentincerealgrains,whichmayhavebeneficialhealtheffects.Inthisstudy,thefructancontentinmillingfractionsoftwowheatcultivarswasdeterminedandrelatedtoash,dietaryfibreandAXcontents.ThemolecularweightdistributionofthefructanswasanalysedwithHPAEC-PADandMALDI-TOFMSusing1HNMRandenzymatichydrolysisforidentificationoffructans.Thefructancontent(g/100g)rangedfrom1.5±0.2inflourto3.6±0.5inshortsand3.7±0.3inbran.Acorrelationwasfoundbetweenfructancontentanddietaryfibrecontent(r=0.93,P<0.001),=""but=""with=""a=""smaller=""variation=""in=""fructan=""content=""between=""inner=""and=""outer=""parts=""of=""the=""grain.=""about=""50%=""of=""the=""dietary=""fibre=""consisted=""of=""ax=""in=""all=""fractions.=""the=""fructans=""were=""found=""to=""have=""a=""dp=""of=""up=""to=""19=""with=""a=""similar=""molecular=""weight=""distribution=""in=""the=""different=""fractions.="">
Comparisonofacolorimetricandahigh‐performanceliquidchromatographymethodforthedeterminationoffructaninpasturegrassesforhorses.
Longland,A.C.,Dhanoa,M.S.&Harris,P.A.(2012).JournaloftheScienceofFoodandAgriculture,92(9),1878-1885.
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BACKGROUND:Pasture(freshorconservedashay/haylage)formsthebasisofmostequiddietsandcontainsvaryingamounts(0to≥200gkg-1drymatter(DM)ormore)offructans.Over-consumptionoffructanisassociatedwiththeonsetoflaminitisinequids,anagonizingconditionthatmaynecessitateeuthanasia.Toenableappropriatedietarymanagementofanimalssusceptibletolaminitis,itisessentialthatfructanscanbeproperlyquantifiedinfreshandconservedpasture.Forresearchpurposes,fructansarefrequentlyquantifiedbyhigh-performanceliquidchromatography(HPLC),butthesemethodsarecostlyforroutinescreening.However,aninexpensivecolorimetricmethodformeasuringfructansinhumanfoodsiscommerciallyavailable.Theaimherewastodeterminethesuitabilityofthecommerciallyavailablecolorimetricmethodfordeterminingthefructancontentofpasturegrassesforhorses.RESULTS:Pasturegrasses(Phleumpretense,Festucarubra,Dactylisglomerata,Loliumperenne)managedforgrazing(sampledfromApriltoNovember)andafurthersetmanagedforconservation(sampledinJuly)wereanalysedforfructancontentbyHPLCandthecolorimetrictechnique.HPLCvaluesrangedfrom83to299gfructankg-1DM(mean154);correspondingcolorimetricvalueswere5-238gfructankg-1DM(mean82).Discrepanciesinvaluesbetweenthetwomethodsvariedwithtimeofsamplingandplantspecies.Comparisonofselectedsamplesbeforeandafterincubationwiththefructanhydrolasesusedinthecolorimetricmethodrevealedincompletefructanhydrolysisfromthepasturegrasses,resultinginunderestimatesoftheirfructancontent.CONCLUSION:ThecolorimetrictechniquewasnotareliablesubstituteforHPLCtoquantifythefructancontentofpasturegrasses.
RelationshipofGrainFructanContenttoDegreeofPolymerisationinDifferentBarleys.
Nemeth,C.,Andersson,A.A.M.,Andersson,R.,Mangelsen,E.,Sun,C.&Åman,P.(2014).FoodandNutritionSciences,2014,5(6),581-589.
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Fructansareimportantinthesurvivalofplantsandalsovaluableforhumansaspotentiallyhealthpromotingfoodingredients.Inthisstudyfructancontentandcompositionweredeterminedingrainsof20barleybreedinglinesandcultivarswithawidevariationinchemicalcomposition,morphologyandcountryoforigin,grownatonesiteinChile.Therewassignificantgenotypicvariationingrainfructancontentrangingfrom0.9%to4.2%ofgraindryweight.Fructandegreeofpolymerisation(DP)wasanalysedusinghigh-performanceanion-exchangechromatographywithpulsedamperometricdetection(HPAEC-PAD).Changesinthedistributionofdifferentchainlengthsandthepatternofstructuresoffructanweredetectedwithincreasingamountoffructaninthedifferentbarleys.Apositivecorrelationwasfoundbetweenfructancontentandtherelativeamountoflongchainfructan(DP>9)(r=0.54,p=0.021).Ourresultsprovideabasisforselectingpromisingbarleylinesandcultivarsforfurtherresearchonfructaninbarleybreedingwiththeaimtoproducehealthyfoodproducts.
Chainlengthofinulinaffectsitsdegradationandthemicrobiotainthegastrointestinaltractofweanedpigletsafterashort-termdietaryapplication.
Paßlack,N.,Al-Samman,M.,Vahjen,W.,Männer,K.&Zentek,J.(2012).LivestockScience,149(1-2),128-136.
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Dietaryinulincanaffectthecompositionandmetabolicactivityofthegastrointestinalmicrobiotainpiglets.Toinvestigatewhetherthechainlengthofinulinmayinfluenceitsstabilityinthegutandthebacterialcommunity,18weanedpigletswerehoused2percage,with1femaleand1castratedmaleanimaleach.Thepigletsreceivedacontroldietwithoutorwith4%inulin,definedbyanaveragedegreeofpolymerisation(DP)of31(short-chain,I31)or57(long-chain,I57),with6piglets/diet.Afterashortfeedingperiodof6d,fructanconcentrations,selectedbacterialgroups,lacticacid,short-chainfattyacidconcentrations,andthepHweredeterminedinthedigestaofdifferentsegmentsofthegastrointestinaltract.TheresultsindicatedthatdifferencesinthemicrobialdegradationofinulinweredependingontheDP.Comparedtotheshort-chaininulin,theconcentrationsofthelong-chaininulinwerenumericallygreaterinthesmallintestineandcaecum,andgreaterinthedigestaoftheascendingcolon.Differenceswerealsoobservedinthebacterialcompositionofthedigesta,showinggreatercellnumbersofenterococci(P=0.029),bifidobacteria(P=0.029),andLactobacillusmucosae(P=0.028)intheileumingroupI57comparedtogroupI31.However,mostbacteriatendedtobenumericallyreducedintheileumingroupI31comparedtobothcontrolandI57groups.Minoreffectswereobservedintheascendingcolon:L.reuteriandL.amylovorusweredecreasedingroupI57comparedtothecontrolgroup(P=0.031and0.034,respectively),andL.mucosaewasdecreasedingroupI31comparedtothecontrolanimals(P=0.029).Theconcentrationsofbacterialmetabolitesweredistinctivelychangedinthelargeintestineofthepigletsfedinulin.ThepHwaslowerintherectumcontentsingroupI57comparedtothecontrolpiglets(P=0.026),butlacticacidandtotalshort-chainfattyacidconcentrationswerenotaffected.Themolarratiosofpropionicacidincreasedinthecaecalcontents(P=0.040)andinboth,theascendinganddescendingcolonicdigesta(P=0.017and0.013,respectively)ingroupI57comparedtothecontrolgroup,whileaceticaciddecreased(P<0.001) and="" n-valeric="" acid="" increased="">P<0.001 and="">P=0.011,respectively)inthedigestaoftheascendinganddescendingcoloningroupI57.Inconclusion,themicrobialdegradationofinulinwasdependentonitschainlength.Long-chaininulinaffectedthemicrobialfermentationmorepronouncedcomparedtoshort-chaininulin.Theeffectswerealreadyobservedafter6d,arelativelyshortapplicationperiod,indicatingthatinulinmaybeusedspecificallyduringthesensitivepost-weaningperiodforpiglets.
Howdoesthepreparationofryeporridgeaffectmolecularweightdistributionofextractabledietaryfibers?
Rakha,A.,Åman,P.&Andersson,R.(2011).InternationalJournalofMolecularSciences,12(5),3381-3393.
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Extractabledietaryfiber(DF)playsanimportantroleinnutrition.ThisstudyonporridgemakingwithwholegrainryeinvestigatedtheeffectofresttimeofflourslurriesatroomtemperaturebeforecookingandamountofflourandsaltintherecipeonthecontentofDFcomponentsandmolecularweightdistributionofextractablefructan,mixedlinkage(1→3)(1→4)-β-D-glucan(β-glucan)andarabinoxylan(AX)intheporridge.ThecontentoftotalDFwasincreased(fromabout20%to23%ofdrymatter)duringporridgemakingduetoformationofinsolubleresistantstarch.Asmallbutsignificantincreaseintheextractabilityofβ-glucan(P=0.016)andAX(P=0.002)duetoresttimewasalsonoted.ThemolecularweightofextractablefructanandAXremainedstableduringporridgemaking.However,incubationoftheryeflourslurriesatincreasedtemperatureresultedinasignificantdecreaseinextractableAXmolecularweight.Themolecularweightofextractableβ-glucandecreasedgreatlyduringaresttimebeforecooking,mostlikelybytheactionofendogenousenzymes.Theamountofsaltandflourusedintherecipehadsmallbutsignificanteffectsonthemolecularweightofβ-glucan.TheseresultsshowthatwholegrainryeporridgemadewithoutaresttimebeforecookingcontainsextractableDFcomponentsmaintaininghighmolecularweights.Highmolecularweightismostlikelyofnutritionalimportance.
ValidationofMethods
AACCMethod32-32.01
AOACMethod999.03
CODEXMethodTypeIII
ColourimetricmethodforthedeterminationofFructaninplant
products,foodstuffsandothermaterials
Principle:
(sucrase)
(1)Sucrose+H2O→D-glucose+D-fructose
(β-amylase+maltase+pullulanase)
(2)Starch+maltosaccharides+H2O→D-glucose
(borohydride)
(3)D-Glucose+D-fructose→D-sorbitol+D-mannitol
(non-reducing)
(exo-inulinase+endo-inulinase)
(4)Fructan+H2O→D-glucose+D-fructose
(100°C,6min)
(5)D-Glucose+D-fructose+PAHBAH→PAHBAHcolourcomplex
Kitsize: 100assays
Method: Spectrophotometricat410nm
Totalassaytime: ~90min
Detectionlimit: 1-100%ofsampleweight
Applicationexamples:
Flours,plantmaterials(e.g.onion),foodproductsandothermaterials
Methodrecognition:
AOAC(Method999.03),AACC(Method32-32.01)andCODEX
(TypeIIIMethod)
Advantages
- Verycosteffective
- Allkitreagentsstablefor>2yearsafterpreparation
- Unaffectedbyhighsucrose/reducingsugarconcentrations
- FructankitsareonlyavailablefromMegazyme
- Simpleformat
- Mega-Calc™softwaretoolisavailablefromourwebsiteforhassle-freerawdataprocessing
- Standardincluded
品牌介绍
Megazyme品牌产品简介
来源：作者：人气：2149发表时间：2016-05-19 10:59:00【大 中 小】
Megazyme是一家全球性公司，专注于开发和提供用于饮料、谷物、乳制品、食品、饲料、发酵、生物燃料和葡萄酒产业用的分析试剂、酶和检测试剂盒。Megazyme的许多检测试剂盒产品已经为众多官方科学协会（包括AOAC, AACC , RACI, EBC和ICC等），经过严格的审核，批准认证为官方标准方法，确保以准确、可靠、定量和易于使用的测试方法，满足客户的质量诉求。
Megazyme的主要产品线包括：
◆ 检测试剂盒
◆ 酶
◆ 酶底物
◆ 碳水化合物
◆ 化学品/仪器
官网地址：http://www.megazyme.com
检测试剂盒特色产品：
货号
中文品名
用途
K-ACETAF
乙酸[AF法]检测试剂盒
酶法定量分析乙酸最广泛使用的方法
K-ACHDF
可吸收糖/膳食纤维检测试剂盒
酒精沉淀法测定膳食纤维
K-AMIAR
氨快速检测试剂盒
用于包括葡萄汁、葡萄酒以及其它食品饮料样品中氨含量的快速检测分析。
K-AMYL
直链淀粉/支链淀粉检测试剂盒
谷物淀粉和而粉中直链淀粉/支链淀粉比例和含量检测
K-ARAB
阿拉伯聚糖检测试剂盒
果汁浓缩液中阿拉伯聚糖的检测
K-ASNAM
L-天冬酰胺/L-谷氨酰胺和氨快速检测试剂盒
用于食品工业中丙烯酰胺前体、细胞培养基、以及上清液组分中、L-天冬酰胺，谷氨酰胺和氨的检测分析
K-ASPTM
阿斯巴甜检测试剂盒
专业用于测定饮料和食品中阿斯巴甜含量，操作简单
K-BETA3
β-淀粉酶检测试剂盒
适用于麦芽粉中β-淀粉酶的测定
K-BGLU
混合键β-葡聚糖检测试剂盒
测定谷物、荞麦粉、麦汁、啤酒及其它食品中混合键β-葡聚糖(1,3:1,4-β-D-葡聚糖)的含量
K-CERA
α-淀粉酶检测试剂盒
谷物和发酵液（真菌和细菌）中α-淀粉酶的分析测定
K-CITR
柠檬酸检测试剂盒
快速、可靠地检测食品、饮料和其它物料中柠檬酸（柠檬酸盐）含量
K-DLATE
乳酸快速检测试剂盒
快速、特异性检测饮料、肉类、奶制品和其它食品中L-乳酸和D-乳酸(乳酸盐）含量
K-EBHLG
酵母β-葡聚糖酶检测试剂盒
用于测量和分析酵母中1,3:1,6?-β-葡聚糖，也可以检测1,3-葡聚糖
K-ETSULPH
总亚硫酸检测试剂盒
测定葡萄酒、饮料、食品和其他物料中总亚硫酸含量（按二氧化硫计）的一种简单，高效，可靠的酶法检测方法
K-FRGLMQ
D-果糖/D-葡萄糖[MegaQuant法]检测试剂盒
适用于使用megaquant?色度计（505nm下）测定葡萄、葡萄汁和葡萄酒中D-果糖和D-葡萄糖的含量。
K-FRUC
果聚糖检测试剂盒
含有淀粉、蔗糖和其他糖类的植物提取物和食品中果聚糖的含量测定。
K-FRUGL
D-果糖/D-葡萄糖检测试剂盒
对植物和食品中果糖或葡萄糖含量的酶法紫外分光测定。
K-GALM
半乳甘露聚糖检测试剂盒
食品和植物产品中半乳甘露聚糖的含量检测
K-GLUC
D-葡萄糖[GOPOD]检测试剂盒
谷物提取物中D-葡萄糖的含量测定，可以和其它Megazyme检测试剂盒联合使用。
K-GLUHK
D-葡萄糖[HK]检测试剂盒
植物和食品中D-葡萄糖的含量测定，可以和其它Megazyme检测试剂盒联合使用。
K-GLUM
葡甘聚糖检测试剂盒
植物和食品中葡甘聚糖的含量测定。
K-INTDF
总膳食纤维检测试剂盒
总膳食纤维特定检测和分析
K-LACGAR
乳糖/D-半乳糖快速检测试剂盒
用于快速检测食品和植物产品中乳糖、D-半乳糖和L-阿拉伯糖
K-LACSU
乳糖/蔗糖/D-葡萄糖检测试剂盒
混合面粉和其它物料中蔗糖、乳糖和D-葡萄糖的测定
K-LACTUL
乳果糖检测试剂盒
特异性、快速和灵敏测量奶基样品中乳果糖含量
K-MANGL
D-甘露糖/D-果糖/D-葡萄糖检测试剂盒
适合测定植物产品和多糖酸性水解产物中D-甘露糖含量
K-MASUG
麦芽糖/蔗糖/D-葡萄糖检测试剂盒
在植物和食品中麦芽糖，蔗糖和葡萄糖的含量检测
K-PECID
胶质识别检测试剂盒
食品配料中果胶的鉴别
K-PHYT
植酸(总磷)检测试剂盒
食品和饲料样品植酸/总磷含量测量的简便方法。不需要通过阴离子交换色谱对植酸纯化，适合于大量样本分析
K-PYRUV
丙酮酸检测试剂盒
在啤酒、葡萄酒、果汁、食品和体液中丙酮酸分析
K-RAFGA
棉子糖/D-半乳糖检测试剂盒
快速测量植物材料和食品中棉子糖和半乳糖含量
K-RAFGL
棉子糖/蔗糖/D-半乳糖检测试剂盒
分析种子和种子粉中D-葡萄糖、蔗糖、棉子糖、水苏糖和毛蕊花糖含量。通过将棉子糖、水苏糖和毛蕊花糖酶解D-葡萄糖、D-果糖和半乳糖，从而测定葡萄糖含量来确定
K-SDAM
淀粉损伤检测试剂盒
谷物面粉中淀粉损伤的检测和分析
K-SUCGL
蔗糖/D-葡萄糖检测试剂盒
饮料、果汁、蜂蜜和食品中蔗糖和葡萄糖的分析
K-SUFRG
蔗糖/D-果糖/D-葡萄糖检测试剂盒
适用于植物和食品中蔗糖、D-葡萄糖和D-果糖的测定
K-TDFR
总膳食纤维检测试剂盒
总膳食纤维检测
K-TREH
海藻糖检测试剂盒
快速、可靠地检测食品、饮料和其它物料中海藻糖含量
K-URAMR
尿素/氨快速检测试剂盒
适用于水、饮料、乳制品和食品中尿素和氨的快速测定
K-URONIC
D-葡萄糖醛酸/D-半乳糖醛酸检测试剂盒
简单、可靠、精确测定植物提取物、培养基/上清液以及其它物料中六元糖醛酸含量（D-葡萄糖醛酸和D-半乳糖醛酸）
K-XYLOSE
D-木糖检测试剂盒
简单、可靠、精确测定植物提取物、培养基/上清液以及其它物料中D-木糖含量
K-YBGL
Beta葡聚糖[酵母和蘑菇]检测试剂盒
检测酵母和蘑菇制品中1,3:1,6-beta-葡聚糖和α-葡聚糖含量
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