Megazyme/醋酸检测试剂盒(ACS手册格式）/K-ACET/53每个试剂盒的分析
商品编号：
K-ACET
品牌：
Megazyme INC
市场价：
¥2960.00
美元价：
1776.00
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
TheAceticAcid(ACS ManualFormat)testkitisa simplemethodfortherapidandreliablemeasurementandanalysisofaceticacid/acetateinfoods,beveragesandothermaterials.
Grapeandwineanalysis:Oenologiststoexploitadvancedtestkits.
Charnock,S.C.&McCleary,B.V.(2005).RevuedesEnology,117,1-5.
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Itiswithoutdoubtthattestingplaysapivotalrolethroughoutthewholeofthevinificationprocess.ToproducethebestpossIBLequalitywineandtominimiseprocessproblemssuchas“stuck”fermentationortroublesomeinfections,itisnowrecognisedthatifpossibletestingshouldbeginpriortoharvestingofthegrapesandcontinuethroughtobottling.TrADItionalmethodsofwineanalysisareoftenexpensive,timeconsuming,requireeitherelaborateequipmentorspecialistexpertiseandfrequentlylackaccuracy.However,enzymaticbio-analysisenablestheaccuratemeasurementofthevastmajorityofanalytesofinteresttothewinemaker,usingjustonepieceofapparatus,thespectrophotometer(seepreviousissueNo.116foradetailedtechnicalreview).Grapejuiceandwineareamenabletoenzymatictestingasbeingliquidstheyarehomogenous,easytomanipulate,andcangenerallybeanalysedwithoutanysamplepreparation.
Megazyme“advanced”winetestkitsgeneralcharacteristicsandvalidation.
Charnock,S.J.,McCleary,B.V.,Daverede,C.&Gallant,P.(2006).ReveuedesOenologues,120,1-5.
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ManyoftheenzymatictestkitsareofficialmethodsofprestigiousorganisationssuchastheAssociationofOfficialAnalyticalChemicals(AOAC)andtheAmericanAssociationofCerealChemists(AACC)inresponsetotheinterestfromoenologists.Megazymedecidedtouseitslonghistoryofenzymaticbio-analysistomakeasignificantcontributiontothewineindustry,bythedevelopmentofarangeofadvancedenzymatictestkits.Thistaskhasnowbeensuccessfullycompletedthroughthestrategicandcomprehensiveprocessofidentifyinglimitationsofexistingenzymaticbio-analysistestkitswheretheyoccurred,andthenusingadvancedtechniques,suchasmolecularBIOLOGy(photo1),torapidlyovercomethem.Noveltestkitshavealsobeendevelopedforanalytesofemerginginteresttotheoenologist,suchasyeastavailablenitrogen(YAN;seepages2-3ofissue117article),orwherepreviouslyenzymesweresimplyeithernotavailable,orweretooexpensivetoemploy,suchasforD-mannitolanalysis.
MicrobialandphysicochemicalsuccessioninfermentedsausagesproducedwithbacteriocinogeniccultureofLactobacillussakeiandsemi-purifiedbacteriocinmesenterocinY.
Zdolec,N.,Hadžiosmanović,M.,Kozačinski,L.,Cvrtila,Ž.,Filipović,I.,Škrivanko,M.&Leskovar,K.(2008).MeatScience, 80(2),480-487.
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TheinfluenceofthebacteriocinogeniccultureLactobacillussakei(105/g)andsemi-purifiedbacteriocinmesenterocinY(2560AU/kg)onthesafetyandqualityoftraditionalCroatianfermentedsausageswasinvestigated.TheadditionofLb.sakeiand/ormesenterocinYreducedmicrobialcounts(P<0.05)=""in=""the=""final=""products.=""after=""28=""days=""of=""ripening,=""coagulase-negative="">coccidecreased1.5–2.0log,yeasts1.2–1.4logandenterococci1.7–2.7log.InthecaseoftheadditionofLb.sakei,thelacticacidbacteriacountwassignificantly(P<0.05)=""higher=""at=""day=""7=""of=""ripening,=""and=""was=""accompanied=""by=""a=""lower=""ph=""and=""a=""higher=""amount=""of=""lactic=""acid="">P<0.05).=""in=""the=""final=""product=""the=""amount=""of=""acetic=""acid=""was=""significantly=""lower.=""more=""intensive=""proteolysis=""and=""an=""increase=""in=""ammonia=""content=""were=""found=""at=""the=""beginning=""of=""fermentation,=""and=""in=""the=""second=""phase=""of=""ripening=""in=""the=""control=""samples,=""respectively.=""the=""free=""fatty=""acid=""concentration=""was=""significantly=""lower=""during=""the=""entire=""ripening=""process=""compared=""to=""the=""control="">P<0.05).=""semi-purified=""mesenterocin=""y=""did=""not=""affect=""the=""sensory=""properties=""of=""the=""sausages,=""whilst=""the=""addition=""of="">Lb.sakeienhancedthem.
Potentialofthewastefrombeerfermentationbrothforbio-ethanolproductionwithoutanyadditionalenzyme,microbialcellsandcarbohydrates.
Ha,J.H.,Shah,N.,Ul-Islam,M.&Park,J.K.(2011).EnzymeandMicrobialTechnology,49(3),298-304.
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Thepotentialofthewastefrombeerfermentationbroth(WBFB)fortheproductionofbio-ethanolusingasimultaneoussaccharificationandfermentationprocesswithoutanyextraadditionsofsaccharificationenzymes,microbialcellsorcarbohydratewastested.ThemajormicrobialcellsinWBFBwereisolatedandidentified.ThevariationsincompositionsofWBFBwithstocktimewereinvestigated.TherewasresidualactivityofstarchhydrolyzingenzymesinWBFB.Theeffectsofreactionmodes,e.g.staticandshakingonbio-ethanolproductionwerestudied.After7daysofcultivationusingthesupernatantofWBFBat30°Ctheethanolconcentrationreached103.8g/Linshakingcultureand91.5g/Linstaticculture.Agitationexperimentsconductedatatemperature-profileprocessinwhichtemperaturewasincreasedfrom25to67°Cshortenedthesimultaneousprocesstime.TheoriginalWBFBwasmoreusefulthanthesupernatantofWBFBingettingthehigherconcentrationofethanolandreducingthefermentationtime.FromthiswholestudyitwasfoundthatWBFBisacheapandsuitablesourceforbio-ethanolproduction.
DeterminationofOrtho‐andRetronasalDetectionThresholdsandOdorImpactof2,5‐Dimethyl‐3‐MethoxypyrazineinWine.
Botezatu,A.&Pickering,G.J.(2012).JournalofFoodScience,77(11),S394-S398.
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2,5-Dimethyl-3-methoxypyrazine(DMMP)hasbeenrecentlyidentifiedinbothCoccinellidae-tainted(byeitherCoccinellaseptempunctataorHarmoniaaxyridisbeetles)anduntaintedwines;however,littleisknownregardingitsimpactonwinearomaandflavor.Theaimsofthisstudyweretoobtainanaccurateestimateofboththeortho-andretronasaldetectionthresholdsofDMMPinredwineandtounderstandhowDMMPcontributestothearomaprofileofredwine.Inthefirststudy,thresholdsweredeterminedfor21individualsusingtheASTME679ascendingforcedchoicemethodoflimits.Theorthonasalgroupbestestimatethreshold(BET)was31ng/LandtheretronasalgroupBETwas70ng/L.Amoderatevariationinindividualthresholdswasobservedfortheorthonasalmodality[standarddeviation(SD)=19.8]andalargervariationwasnotedforretronasalthresholds(SD=111.8).Inthesecondstudy,apanelof8assessorsperformeddescriptivesensoryanalysison3redwinescontainingvariousconcentrationsofaddedDMMP(0,50and120ng/L).Resultsshowsignificantchangesinaromacharacteristicsinthe120ng/Lwineandsmallereffectsatthe50ng/Llevel.Overall,winesspikedwithDMMPgeneratedlowerintensityratingsforcherryandredberrydescriptorsandhigherratingsforearthy/mustyandgreen/vegetaldescriptors.WhenconsideredwithotherrecentresultsonDMMPconcentrationsfoundinwine,DMMPcanbeconsideredahithertoundescribedimpactodorantinsomewinestyles.
EffectsofyeastextractanddifferentaminoacidsonthedynamicsofsomecomponentsincabbagejuiceduringfermentationwithBifidobacteriumlactisBB-12.
Buruleanu,C.L.,Nicolescu,C.L.,Avram,D.,Manea,I.&Bratu,M.G.(2012).FoodScienceandBiotechnology,21(3),691-699.
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Variousaminoacidsandtheyeastextract,inamountsof0.1%(w/v),wereseparatelytestedfortheirinfluenceontheanalyticalparametersoflacticacidfermentationofcabbagejuicewithBifidobacteriumanimalissubsp.lactisBB-12.Comparedwiththecontrol,cysteinesupplementationledtoadecreaseofthetimetoreachpH5.0of6timesandanincreaseoflacticacidproductivityof1.22times.After48htheascorbicacidcontentwasby360.73%higher,thefermentedcabbagejuicesbeingassignedintoadistinctgroupapplyingbothfactoranalysis(FA)andclusteranalysis(CA).Tryptophancontributedtobettervaluesforlacticandaceticacidyield,whilelysineandyeastextractespeciallyforaceticacidyield.Valineandleucinewerenotabletoimprovethefermentationprogress,estimatedthroughtheanalyzedvariables.Thisworkwouldprovidesomehelpfulinformationforthedevelopmentofvariouslacto-fermentedvegetablejuicesusingprobioticbacteria.
Heterofermentativeprocessindryfermentedsausages-acasereport.
Kameník,J.,Dušková,M.,Saláková,A.&Šedo,O.(2013).ActaVeterinariaBrno,82(2),181-186.
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Incertaincircumstancesthefermentationprocessindryfermentedsausagesconvertstoheterofermentationpathwayleadingtoaceticacidandcarbondioxidebesidelacticacid.Thestudydescribestwocasesofundesirableheterofermentationindrysausagesfromtwodifferentproducers.Inthesausagesamples(n=7)thepHvalueandthecontentoflacticandaceticacidsweremeasured.Microbialanalysisfocusedonquantitativeandqualitativedetectionoflacticacidbacteria.Theaceticacidcontentvariedfrom24.28to67.41µmolg-1drymatter,inthecaseofsamplesfromthesecondproducerthecontentofaceticacid(48.45to67.41µmolg-1drymatter)washigherthanthelacticacidcontent(20.98to29.02µmolg-1drymatter).ThelactobacillistrainsfromthesausageswereassignedtothecorrespondingspeciesbyMatrix-AssistedLaserDesorption-Ionization-TimeofFlightMassSpectrometry(MALDI-TOFMS)andclassifiedtothreegroupsaccordingtothesugarfermentationpattern(obligatelyhomofermentative,facultativelyheterofermentativeandobligatelyheterofermentative)andtheycausedtheheterofermentationprocessinthesamplesofdryfermentedsausages.Thedescriptionofthecaseofheterofermentationprocessindrysausagesisuniqueandthereislittleinformationaboutthistopic.
Effectsofharvestdate,wiltingandinoculationonyieldandforagequalityofensilingsafflower(CarthamustinctoriusL.)biomass.
Cazzato,E.,Laudadio,V.,Corleto,A.&Tufarelli,V.(2011).JournaloftheScienceofFoodandAgriculture,91(12),2298-2302.
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BACKGROUND:Safflower(CarthamustinctoriusL.),usuallygrownasasourceofoilcrop,canbeusedasfoddereitherforhayorensilingpurposes,particularlyinsemi-aridregions.RESULTS:A2-yeartrialwasconductedinsouthernItalytoevaluatetheproductionandforagequalityofsafflowerbiomasscv.Centennial,harvestedatthreedifferentstages:1,atcompleteappearanceofprimarybuds(PB);2,atcompleteappearanceofsecondaryandtertiarybuds(STB);and3,at25%offloweringstage(FS).Foreachstageofgrowth,50%ofthebiomasswasensiledin4Lglassjarswithoutandwithinoculation(Lactobacillusplantarum,LAB),andtheother50%wasfieldwiltedfor24hbeforeensiling.Drymatter(DM)contentandyield(DMY),pH,bufferingcapacity(BC)andwatersolublecarbohydrates(WSC)weredeterminedonfreshforage.Onsafflowersilageswerealsoevaluatedammonia-N,crudeprotein(CP),fibrefractions,fat,lacticandaceticacids,CaandP,andgaslosses.DMYrangedfrom4.5tha-1(PBharvesting)to11.6tha-1(FSharvesting).DMcontentvariedfrom129gkg-1(PBnotwilted)to630gkg-1(FSwilted).TheWSCinforagebeforeensilingwithnotwiltingrangedfrom128(PBstage)to105and100gkg-1DMatSTBandFSstages,respectively.ThewiltedsafflowerforageshowedalowerWSCcomparedtowiltedforage.Thehighsugarsubstrateallowedlacticacidfermentationandagoodconservationqualityinalltheharvestingstages.Silagesqualitywasstronglyinfluencedbythetreatmentperformed.WiltingpracticeincreasedDM,pHandNDFcontentsbutreducedlacticacid,aceticacidandNH3-Nvalues.InoculationreducedDM,pHandNDFcontents,butincreasedlacticandaceticacids,CPandash.CONCLUSION:Asresult,wiltingtheforagefor1daywasveryeffectiveintheearlyharvestingstagebecausethispracticesignificantlyincreasedDM,reducingonthesametimetheintensivefermentationandproteolysisprocessesofsilage.Whenharvestingisperformedatthebeginningofthefloweringstagewiltingisnotnecessary.
LactosefermentationbyKombucha–aprocesstoobtainnewmilk–basedbeverages.
Iličić,M.,Kanurić,K.,Milanović,S.,Lončar,E.,Djurić,M.&Malbaša,R.(2012).RomanianBiotechnologicalLetters,17(1),7013-7021.
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Thispaperfocusesonfermentationoflactosefromamodelsystem(blacktea)andfromtwotypesofmilk(0.9%w/wand2.2%w/woffat)byapplicationofKombucha.QuantitiesoftheappliedKombuchastarterwere10%v/vand15%v/v.Allfermentationswereperformedat42°C.TheprocesstoachieveadesirablepH=4.5wasslowerinthemodelsystem(16h)thaninmilks(9-10h).Regardingstarterquantity,10%v/vprovedtheoptimal.Regardingtypesofmilk,higherfatcontentguaranteesshorterfermentationandhigheryieldofmetabolites.Utilizationoflactosewasfoundatalevelof≈20%and≈30%inmilkswith0.9%w/wand2.2%w/woffat,respectively.Thiswascorrelatedwithanappearanceofintermediatesand/orproducts.Glucoseunderwentfurthertransformationsalmostentirely,whilegalactoseshowedmuchlowerreactivity.Seventotwelvetimeshighercontentsoflacticacidwerefoundcomparedtoaceticacid.Milk-basedbeveragefromthereducedfatsample,inoculatedwith10%v/vofKombuchastarter,hasthebestphysicalcharacteristics(syneresisandwaterholdingcapacity).Italsodevelopedagoodtexture(especiallycohesivenessandindexofviscosity).Milklactosefermentationwasaprocessthatcouldhavebeenusedforobtainingnewmilk-basedproducts.
Deepsequencingofvoodoolily(Amorphophalluskonjac):anapproachtoidentifyrelevantgenesinvolvedinthesynthesisofthehemicelluloseglucomannan.
Gille,S.,Cheng,K.,Skinner,M.E.,Liepman,A.H.,Wilkerson,C.G.&Pauly,M.(2011).Planta,234(3),515-526.
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ARoche454CDNAdeepsequencingexperimentwasperformedonadevelopingcormofAmorphophalluskonjac—alsoknownasvoodoolily.Thedominantstoragepolymerinthecormofthisplantisthepolysaccharideglucomannan,ahemicelluloseknowntoexistinthecellwallsofhigherplantsandamajorcomponentofplantbiomassderivedfromsoftwoods.Atotalof246megabasepairsofsequencedatawasobtainedfromwhich4,513distinctcontigswereassembled.Withinthisvoodoolilyexpressedsequencetagcollectiongenesrepresentingthecarbohydraterelatedpathwayofglucomannanbiosynthesiswereidentified,includingsucrosemetabolism,nucleotidesugarconversionpathwaysfortheformationofactivatedprecursorsaswellasaputativeglucomannansynthase.Invivoexpressionoftheputativeglucomannansynthaseandsubsequentinvitroactivityassaysunambiguouslydemonstratethattheenzymehasindeedglucomannanmannosyl-andglucosyltransferaseactivities.BasedontheexpressedsequencetaganalysishithertounknownpathwaysforthesynthesisofGDP-glucose,anecessaryprecursorforglucomannanbiosynthesis,couldbeproposed.Moreover,theresultshighlighttranscriptionalbottlenecksforthesynthesisofthishemicellulose.
Functionalandanioniccellulose-interactingpolymersbyselectivechemo-enzymaticcarboxylationofgalactose-containingpolysaccharides.
Parikka,K.,Leppänen,A.S.,Xu,C.,Pitkänen,L.,Eronen,P.,Österberg,M.,Brumer,H.,Willför,S.&Tenkanen,M.(2012).Biomacromolecules,13(8),2418-2428.
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Carboxylated,anionicpolysaccharideswereselectivelypreparedusingacombinationofenzymaticandchemicalreactions.Thegalactose-containingpolysaccharidesstudiedweresprucegalactoglucomannan,guargalactomannan,andtamarindgalactoxyloglucan.Thegalactosylunitsofthepolysaccharideswerefirstoxidizedwithgalactoseoxidase(EC1.1.3.9)andthenselectivelycarboxylated,resultinginthegalacturonicacidderivativeswithgoodconversionandyield.Thedegreesofoxidation(DO)oftheproductsweredeterminedbygaschromatography–massspectrometry(GC-MS).Anovelfeasibleelectrosprayionization-massspectrometry(ESI-MS)methodwasalsodevelopedforthedeterminationofDO.Thesolutionpropertiesandchargedensitiesoftheproductswereinvestigated.Theinteractionoftheproductswithcellulosewasstudiedbytwomethods,bulksorptionontobleachedbirchkraftpulpandadsorptionontonanocelluloseultrathinfilmsbyquartzcrystalmicrobalancewithdissipation(QCM-D).Tostudytheeffectofthelocationofthecarboxylicacidgroupsonthephysicochemicalproperties,polysaccharideswerealsooxidizedby2,2,6,6-tetramethylpiperidine-1-oxyl(TEMPO)-mediatedreactionproducingpolyuronicacids.Thechemo-enzymaticallyoxidizedgalacturonicpolysaccharideswithanunmodifiedbackbonehadabetterABIlitytointeractwithcellulosethantheTEMPO-oxidizedproducts.Theselectivelycarboxylatedpolysaccharidescanbefurtherexploited,assuch,orinthetargetedfunctionalizationofcellulosesurfaces.
DistinctrolesofcarbohydrateesterasefamilyCE16acetylesterasesandpolymer-actingacetylxylanesterasesinxylandeacetylation.
Koutaniemi,S.,vanGool,M.P.,Juvonen,M.,Jokela,J.,Hinz,S.W.,Schols,H.A.&Tenkanen,M.(2013).JournalofBiotechnology,168(4),684-692.
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Massspectrometricanalysiswasusedtocomparetherolesoftwoacetylesterases(AE,carbohydrateesterasefamilyCE16)andthreeacetylxylanesterases(AXE,familiesCE1andCE5)indeacetylationofnaturalsubstrates,neutral(linear)and4-O-methylglucuronicacid(MeGlcA)substitutedxylooligosaccharides(XOS).AEsweresimilarlyrestrictedintheiractionandapparentlyremovedinmostcasesonlyoneacetylgroupfromthenon-reducingendofXOS,actingasexo-deacetylases.Incontrast,AXEscompletelydeacetylatedlongerneutralXOSbuthaddifficultieswiththeshorterones.CompletedeacetylationofneutralXOSwasobtainedafterthecombinedactionofAEsandAXEs.MeGlcAsubstituentspartiallyrestrictedtheactionofbothtypesofesterasesandtheremainingacidicXOSweremainlysubstitutedwithoneMeGlcAandoneacetylgroup,supposedlyonthesamexylopyranosylresidue.Theseresistingstructuresweredegradedtogreatextentonlyafterinclusionofα-glucuronidase,whichactedwiththeesterasesinasynergisticmanner.Whenusedtogetherwithxylanbackbonedegradingendoxylanaseandβ-xylosidase,bothAEandAXEenhancedthehydrolysisofcomplexXOSequally.
Pilot-scalecultivationofwall-deficienttransgenicChlamydomonasreinhardtiistrainsexpressingrecombinantproteinsinthechloroplast.
Zedler,J.A.,Gangl,D.,Guerra,T.,Santos,E.,Verdelho,V.V.&Robinson,C.(2016).AppliedMicrobiologyandBiotechnology,1-10.
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Microalgaehaveemergedaspotentiallypowerfulplatformsfortheproductionofrecombinantproteinsandhigh-valueproducts.Chlamydomonasreinhardtiiisapotentiallyimportanthostspeciesduetotherangeofgenetictoolsthathavebeendevelopedforthisunicellulargreenalga.Transformationofthechloroplastgenomeoffersimportantadvantagesovernucleartransformation,andawiderangeofrecombinantproteinshavenowbeenexpressedinthechloroplastsofC.reinhardtiistrains.Thisisoftendoneincellwall-deficientmutantsthatareeasiertotransform.However,onlyasinglestudyhasreportedgrowthdataforC.reinhardtiigrownatpilotscale,andthegrowthofcellwall-deficientstrainshasnotbeenreportedatall.Here,wereportthefirstpilot-scalegrowthstudyfortransgenic,cellwall-deficientC.reinhardtiistrains.StrainsexpressingacytochromeP450(CYP79A1)orbifunctionalditerpenesynthase(cis-abienolsynthase,TPS4)weregrownfor7daysundermixotrophicconditionsinaTris-acetate-phosphatemedium.Thestrainsreacheddrycellweightsof0.3g/Lwithin3–4dayswithstableexpressionlevelsoftherecombinantproteinsduringthewholeupscalingprocess.Thestrainsprovedtobegenerallyrobust,despitethecellwall-deficientphenotype,butgrewpoorlyunderphototrophicconditions.Thedataindicatethatcellwall-deficientstrainsmaybehighlyamenablefortransformationandsuitableforcommercial-scaleoperationsundermixotrophicgrowthregimes.
ManualformatUV-methodforthedeterminationofAceticAcid infoodstuffs,beveragesandothermaterials
Principle:
(acetyl-CoAsynthetase)
(1)Aceticacid+ATP+CoA→acetyl-CoA+AMP+pyrophosphate
(citratesynthase)
(2)Acetyl-CoA+oxaloacetate+H2O→citrate+CoA
(L-malatedehydrogenase)
(3)L-Malate+NAD+↔oxaloacetate+NADH+H+
Kitsize: * 53assays
*Thenumberofmanualtestsperkitcanbedoubledifallvolumesarehalved.
ThiscanbereadilyaccommodatedusingtheMegaQuantTMWave
Spectrophotometer(D-MQWAVE).
Method: Spectrophotometricat340nm
Reactiontime: ~14min
Detectionlimit: 0.16mg/L
Applicationexamples:
Wine,beer,fruitandfruitjuices,softdrinks,vinegar,vegetables,
pickles,dairyproducts(e.g.cheese),meat,fish,bread,bakeryproducts
(andbakingagents),ketchup,soysauce,mayonnaise,dressings,
paper(andcardboard),tea,pharmaceuticals(e.g.infusionsolutions),
feedandothermaterials(e.g.biologicalcultures,samples,etc.)
Methodrecognition:
MethodsbasedonthisprinciplehavebeenacceptedbyEN, ISO,
ICUMSA,IFUandMEBAK
Advantages
- NowastedACSsolution(stablesUSPensionsupplied)
- PVPincorporatedtopreventtannininhibition
- Allreagentsstablefor>2yearsafterpreparation
- Verycompetitiveprice(costpertest)
- Mega-Calc™softwaretoolisavailablefromourwebsiteforhassle-freerawdataprocessing
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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