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Megazyme/D-/L-Lactic Acid (D-/L-Lactate) (Rapid) Assay Kit/K-DLATE/100 assays (50 of each) per kit
Megazyme/D-/L-Lactic Acid (D-/L-Lactate) (Rapid) Assay Kit/K-DLATE/100 assays (50 of each) per kit
商品编号：
K-DLATE
品牌：
Megazyme INC
市场价：
¥5820.00
美元价：
3492.00
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
TheD-/L-LacticAcid(D-/L-Lactate)(Rapid)testkitisusedfortherapidandspecificconcurrentmeasurementandanalysisofL-lacticacid(L-lactate)andD-lacticacid(D-lactate)inbeverages,meat,dairyandfoodproducts.
ExtendedcofactorsstABIlity.Dissolvedcofactorsstablefor>1yearat4oC.
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.
MicrobialandphysicochemicalsuccessioninfermentedsausagesproducedwithbacteriocinogeniccultureofLactobacillussakeandsemi-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=""cocci=""decreased=""1.5–2.0=""log,=""yeasts=""1.2–1.4=""log=""and="">enterococci1.7–2.7log.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.
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.Theaceticacidcontentvariedfrom24.28to67.41µmol•g-1drymatter,inthecaseofsamplesfromthesecondproducerthecontentofaceticacid(48.45to67.41µmol•g-1drymatter)washigherthanthelacticacidcontent(20.98to29.02µmol•g-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.
ModellingtheEffectofDifferentSubstratesandTemperatureontheGrowthandLacticAcidProductionbyLactobacillusamylovorusDSM20531TinBatchProcess.
Trontel,A.,Baršić,V.,Slavica,A.,Santek,B.&Novak,S.(2010).FoodTechnology&Biotechnology,48(3),352-361.
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AmylolyticlacticacidbacteriumLactobacillusamylovorusDSM20531Tutilisedglucose,sucroseandstarchasasolecarbonandenergysource.ThethreesubstrateswerecompletelydepletedfromMRSmediumduringbatchcultivationscarriedoutinalaboratoryscalestirredtankbioreactoratconstanttemperature(40°C)andpHvalue(5.5).Underthetestedconditions,thebacteriumwascapableofconductingsimultaneouslystarchhydrolysisandfermentation.Amixtureoftwostereoisomers,D-(-)-andL-(+)-lacticacid,wasproducedinallcasesbyhighlyefficienthomofermentativebioprocesswith0.93to1goflactateproducedpergoftotal(consumed)substrate.Theeffectoftemperatureonthekineticsofcellgrowthandlacticacidproductionbytheamylolyticstraininthestarch-containingmediumwasalsoinvestigated.Efficientsimultaneoussaccharificationandfermentation(SSF)wasobtainedat35,40and45°Cwithcompletelydegradedcomplexcarbohydratein8to12handtheproductyieldcoefficientintherangefrom0.91to0.93g/g.Maximumvaluesforsubstrateconsumptionrate(0.89h-1),maximumspecificgrowthrate(0.87h-1),productformationrate(2.01h-1),andproductivityoflacticacid(1.45g/(Uh))wereobtainedat45°C,whilemaximumbiomassconcentration(4.38g/L)wasattainedat40°C.Theratioofthetwostereoisomericformsofproducedlacticacidwasstronglyaffectedbythetemperature.Unstructuredkineticmodelwasusedtodescribetheconsumptionofthethreesubstrates,bacterialbiomassformationandlacticacidproductionbyL.amylovorusDSM20531T.Thedependenceofbiokineticparametersontemperaturewasdescribedbycardinaltemperaturemodel.Theappliedmodelssuccessfullypredictedallexperimentaldata.
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.
SimultaneoussaccharificationandhightiterlacticacidfermentationofcornstoverusinganewlyisolatedlacticacidbacteriumPediococcusacidilacticiDQ2.
Zhao,K.,Qiao,Q.,Chu,D.,Gu,H.,Dao,T.H.,Zhang,J.&Bao,J.(2013).BioresourceTechnology,135,481-489.
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AlacticacidbacteriumwithhightoleranceoftemperatureandlignocellulosederivedinhibitorwasisolatedandcharacterizedasPediococcusacidilacticiDQ2.Thestrainusedinthesimultaneoussaccharificationandfermentation(SSF)forhightiterlacticacidproductionatthehighsolidsloadingofcornstover.Cornstoverwaspretreatedusingthedrysulphuricacidpretreatment,followedbyabiologicaldetoxificationtoremovetheinhibitorsproducedinthepretreatment.ThebioreactorwithanovelhelicalimpellerwasusedtotheSSFoperationofthepretreatedandbiodetoxifiedcornstover.TheresultsshowthatatypicalSSFoperationat48°C,pH5.5,andnear30%(w/w)solidsloadinginboth5and50Lbioreactorswasdemonstrated.Thelacticacidtiter,yield,andproductivityreached101.9g/L,77.2%,and1.06g/L/h,respectively.Theresultprovidedapracticalprocessoptionforcellulosiclacticacidproductionusingvirginagriculturelignocelluloseresidues.
Biohydrogenandmethaneproductionfromcheesewheyinatwo-stageanaerobicprocess.
Antonopoulou,G.,Stamatelatou,K.,Venetsaneas,N.,Kornaros,M.&Lyberatos,G.(2008).Industrial&EngineeringChemistryResearch,47(15),5227-5233.
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Theaimofthepresentstudywastoinvestigatethepotentialofhydrogenandsubsequentmethaneproductionfromrawcheesewheyat35°C.Thefermentativehydrogenproductionprocessfromrawcheesewheywasconductedinacontinuous-typestirredtankbioreactor,operatedatlowhydraulicretentiontime(HRT;24h).Inthisstage,thecarbohydratescontainedincheesewheyarefermentedtoamixtureofacidsandagaseousmixturerichinhydrogen.Thecontinuousfermentativehydrogenproductionwassustainedbytheindigenousmicrofloraalreadycontainedintherawcheesewheybecausethebioreactorwasnotseededwithanysourceofinoculum.AtaHRTof24h,thehydrogenproductionratewas7.53LofH2/day,whiletheyieldofhydrogenproducedwas0.041m3ofH2/kgofchemicaloxygendemand(COD)addedor2.49LofH2/Lofcheesewhey.Themixedliquorfromthisstagewasfurtherdigestedtobiogasinaperiodicanaerobicbaffledreactor(PABR),abaffled-typebioreactor.ThePABRwasoperatedatHRTsof20,10,and4.4days.Thehighestbiogasandmethaneproductionrateswere105.9Lofbiogas/dayand75.6LofCH4/day,respectively,andwereobtainedatanHRTof4.4days.Duringthisstage,CODreductionreached94%,obtainedatanHRTof4.4days.FurThermore,themethanepotentialoftherawcheesewheywasassessedbyconductingabiochemicalmethanepotentialtest.Itwasestimatedtobe0.31m3ofCH4/kgofCODaddedor17.9LofCH4/Lofcheesewhey.Thisworkdemonstratedthatbiohydrogenproductionfromcheesewheycanbeveryefficientlycoupledwithmethaneproductioninasubsequentstep,exploitingthegaseousbiofuelpotentialofthiswastewatertype.
ProductionoffunctionalRicottaCheese.
Niro,S.,Succi,M.,Cinquanta,L.,Fratianni,A.,Tremonte,P.,Sorrentino,E.&Panfili,G.(2013),DairyIngredients,24(6),56-59.
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Inthiswork,thesuitabilityofRicottacheeseasafoodcarrierforfunctionalingredientswasevaluated.TheprobioticstrainLactobacillusparacaseisubsp.paracaseiF19,inoculatedataconcentrationof109cfu/servingsize,maintainedhighcountsduringthecoldstorageofRicottacheese(7daysat5°C),withoutalteringthenutritionalandsensorialpropertiesofRicottasamples.Similarly,theadditionof3%inulindidnotsignificantlychangethesensoryprofileofthecheese,whereastheadditionofchestnutflourloweredtheperceivedsensorycharacteristics.Thesynbioticformulation(with3%inulinand109cfu/servingsizeofLb.paracaseisubsp.paracaseiF19)alteredtheRicottasensorialcharacteristics,mainlyforanexcessiveacidification.
Responsesindigestion,rumenfermentationandmicrobialpopulationstoinhibitionofmethaneformationbyahalogenatedmethaneanalogue.
Mitsumori,M.,Shinkai,T.,Takenaka,A.,Enishi,O.,Higuchi,K.,Kobayashi,Y.,Nonaka,I.,Asanuma,N.,Denman,S.E.&McSweeney,C.S.(2012).BritishJournalofNutrition,108(03),482-491.
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Theeffectsoftheanti-methanogeniccompound,bromochloromethane(BCM),onrumenmicrobialfermentationandecologywereexaminedinvivo.Japanesegoatswerefedadietof50%Timothygrassand50%concentrateandthensequentiallyadaptedtolow,midandhighdosesofBCM.ThegoatswereplacedintotherespirationchambersforanalysisofrumenmicrobialfunctionandmethaneandH2production.Thelevelsofmethaneproductionwerereducedby5,71and91%,andH2productionwasestimatedat545,2941and3496mmol/headperd,inresponsetolow,midandhighdosesofBCM,respectively,withnoeffectonmaintenancefeedintakeanddigestibility.Real-timePCRquantificationofmicrobialgroupsshowedasignificantdecreaserelativetocontrolsinabundanceofmethanogensandrumenfungi,whereastherewereincreasesinPrevotellaspp.andFibrobactersuccinogenes,adecreaseinRuminococcusalbusandR.flavefacienswasunchanged.Thenumbersofprotozoawerealsounaffected.DenaturinggradientgelelectrophoresisandquantitativePCRanalysisrevealedthatseveralPrevotellaspp.werethebacteriathatincreasedmostinresponsetoBCMtreatment.Itisconcludedthatthemethane-inhibitedrumenadaptstohighhydrogenlevelsbyshiftingfermentationtopropionateviaPrevotellaspp.,butthemajorityofmetabolichydrogenisexpelledasH2gas.
Theeffectoftransglutaminaseonrheologyandtextureoffermentedmilkproducts.
Iličić,M.D.,Milanović,S.D.,Carić,M.Ð.,Vukić,V.R.,Kanurić,K.G.,Ranogajec,M.I.&Hrnjez,D.V.(2013).JournalofTextureStudies,44(2),160-168.
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Theaimofthisstudywastoinvestigatetheeffectoftransglutaminase(TG)additiononrheologicalproperties,texturalcharacteristicsandmicrostructureoffermentedmilkproductsmanufacturedbydifferentstarters(probioticsandkombuchainoculum).Rheologicalanalysisrevealedthatallmanufacturedfermentedmilkproductshadhigherstoragemodulusthanlossmodulusandexhibitedthixotropicandatypicalshearthinningbehavior.TheadditionofTGinmilkincreasedapproximately10.5%hysteresislooparea,39%firmnessand48%consistencyinsampleproducedwithprobioticstarterandhadmorefirmandstablegelstructurethankombuchafermentedmilkproducts.ThescanningelectronmicroscopymicrographsshowedthatcaseinmatrixoffermentedmilkproductscontainingTGiscontinuousanduninterruptedexceptforvoidspacesoccupiedbymilkserumandstarterculturecell.
UV-methodforthedeterminationofD-/L-LacticAcidin
foodstuffs,beveragesandothermaterials
Principle:
(D-lactatedehydrogenase)
(1)D-Lacticacid+NAD+↔pyruvate+NADH+H+
(glutamate-pyruvatetransaminase)
(2)Pyruvate+D-glutamate→D-alanine+2-oxoglutarate
(L-lactatedehydrogenase)
(3)L-Lacticacid+NAD+ → pyruvate+NADH+H+
Kitsize: *50assaysofeach
* Thenumberofmanualtestsperkitcanbedoubledifallvolumesarehalved.
ThiscanbereadilyaccommodatedusingtheMegaQuantTM Wave
Spectrophotometer(D-MQWAVE).Method: Spectrophotometricat340nm
Reactiontime: ~10min(L-lacticacid)and~5min(D-lacticacid)
Detectionlimit: 0.21mg/L
Applicationexamples:
Wine,softdrinks,milk,dairyproducts,foodscontainingmilk(e.g.dietetic
foods,bakeryproducts,babyfood,chocolate,sweetsandice-cream),
vinegar,fruitandvegetables,processedfruitandvegetables,meat
products,foodadditives,paper(andcardboard),cosmetics,pharmaceuticals
andothermaterials(e.g.biologicalcultures,samples,etc.)
Methodrecognition:
MethodsbasedonthisprinciplehavebeenacceptedbyDIN,GOST,
IDF,EEC,EN,ISO,OIV,IFU,AIJNandMEBAK
Advantages
- Rapidtotalanalysistime(concurrent/flexibleDandL-lacticacidreactionformat)
- D-lactatedehydrogenasereactionveryrapidwithmostsamples(~5min)
- Verycompetitiveprice(costpertest)
- Allreagentsstablefor>2yearsafterpreparation
- Mega-Calc™softwaretoolisavailablefromourwebsiteforhassle-freerawdataprocessing
- Standardincluded
- Extendedcofactorsstability
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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