Megazyme/L-精氨酸/尿素/氨分析试剂盒/K-LARGE/每个试剂盒50次分析
商品编号：
K-LARGE
品牌：
Megazyme INC
市场价：
¥3984.00
美元价：
2390.40
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
TheL-Arginine/Urea/AmmoniatestkitisspecificandarapidmeasurementandanalysisofL-arginine,ureaandammoniaingrapejuice/mustandwine.
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.
Regulatoryroleofnitricoxideinthereducedsurvivaloferythrocytesinvisceralleishmaniasis.
Chowdhury,K.D.,Sen,G.&Biswas,T.(2010).BiochimicaetBiophysicaActa(BBA)-GeneralSubjects,1800(9),964-976.
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Background:Nitricoxide(NO)playsavitalroleinmaintainingthesurvivabilityofcirculatingerythrocytes.HerewehaveinvestigatedwhetherNOdepletionassociatedwithvisceralleishmaniasis(VL)isresponsibleforthereducedsurvivaloferythrocytesobservedduringthedisease.Methods:Infectedhamstersweretreatedwithstandardanti-leishmanialsodiumstibogluconate(SAG)andNOdonorisosorbidedinitrate(ISD).ErythrophagocytosisbymacrophageswasdeterminedbylabellingthecellswithFITCfollowedbyflowcytometry.Aggregationofband3wasestimatedfromband3associatedEMAfluorescence.Caspase3activitywasmeasuredusingimmunosorbentassaykit.Phosphatidylserine(PS)externalizationandcellshrinkageweredeterminedusingannexinV.AminophspholipidtranslocaseandscramblaseactivitiesweremeasuredfollowingNBD-PSandNBD-PCinternalization,respectively.Results:ImpairmentofbothsynthesisanduptakeofNOresultedindecreasedbioavailabilityofthissignalingmoleculeinerythrocytesinVL.NOlevelwasreplenishedaftersimultaneoustreatmentwithISDandSAG.Combinationtreatmentdecreasedredcellapoptosisininfectedanimalsbydeactivatingcaspase3throughs-nitrosylation.Drugtreatmentpreventedinfection-mediatedATPdepletionandalteredcalciumhomeostasisinerythrocytes.Improvedmetabolicenvironmenteffectivelyamendeddysregulationofaminophospholipidtranslocaseandscramblase,whichinturnreducedcellshrinkage,andexposureofphosphatidylserineonthecellsurfaceunderthediseasedcondition.Conclusionandgeneralsignificance:Inthisstudy,wehaveidentifiedNOdepletiontobeanimportantfactorinpromotingprematurehemolysiswiththeprogressofleishmanialinfection.ThestudyimplicatesNOtobeapossibletargetforfuturedrugdevelopmenttowardsthepromotionoferythrocytesurvivalinVL.
Changesinthevolatilecompoundproductionoffermentationsmadefrommustswithincreasinggrapecontent.
Keyzers,R.A.&Boss,P.K.(2010).JournalofAgriculturalandFoodChemistry,58(2),1153-1164.
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Wineisacomplexconsumerproductproducedpredominatelybytheactionofyeastupongrapejuice.Modelmustsystemshaveproventobeidealforstudiesintotheeffectsoffermentationconditionsontheproductionofcertainwinevolatiles.Toclarifythecontributionofgrapejuicetotheproductionofwinevolatiles,wehaveemployedamodelmustsystemspikedwithincreasingamountsofgrapejuice(RieslingorCabernetSauvignon).TheresultingfermentedwineswereanalyzedbySPME-GC-MSandthedataobtainedgroupedusingANOVAandclusteranalysestorevealthosecompoundsthatvariedinconcentrationwithreproducibletrendsrelativetojuiceconcentration.Suchgroupinghighlightsthosecompoundsthataregrape-dependentorforwhichproductionismodulatedbygrapecomposition.Insomecases,increasingtheproportionofgrapejuiceinthefermentationsstimulatedtheproductionofcertainesterstolevelsbetween2-and140-foldhigherthanthoseseeninfermentationsmadewithmodelgrapejuicemediaalone.Theidentificationofthegrapecomponentsresponsiblefortheincreasedproductionofthesewinevolatileswillhaveimplicationsfortheimpactofgrapeproductionandenologyonwineflavorandaroma.
Thedeterminationofureainwine–areview.
Francis,P.S.(2006).AustralianJournalofGrapeandWineResearch,12(2),97-106.
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TheconcentrationofureainwineisnotroutinelymeasuredinAustralianlaboratories,buthasbeenexaminedinstudiesofyeastmetabolismandtheformationofethylcarbamate,aknowncarcinogen.Foralcoholicbeveragesthatmaycontainhighlevelsofurea,stepshavebeentakentoreducetheconcentrationofureaandthereforepreventethylcarbamateproduction.Methodsforthedeterminationofureainwinecanbegroupedintothreecategoriesthatindicatehowselectivityforureaisachieved;thosebasedoncolour-formingreactions,enzymatichydrolysisandchromatographicseparation.Thetwodominantmethodsusedbyresearchgroupsoverthepastfifteenyearsforthedeterminationofureainwinearebasedontheurea/ammoniatestkitavailablefromBoeringerMannheim/R-Biopharmandthereactionofureawith1-phenyl-1,2-propanedione-2-oxime;botharetime-consumingandlabour-intensive,butinvolverelativelystraightforwardandwell-establishedprocedures.However,otheroptionsareavailablethatmaybebettersuitedtothedesiredapplicationandtheinstrumentationavailableinanyparticularlaboratory.
Grapecontributiontowinearoma:productionofhexylacetate,octylacetate,andbenzylacetateduringyeastfermentationisdependentuponprecursorsinthemust.
Dennis,E.G.,Keyzers,R.A.,Kalua,C.M.,Maffei,S.M.,Nicholson,E.L.&Boss,P.K.(2012).JournalofAgriculturalandFoodChemistry,60(10),2638-2646.
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Wineisacomplexconsumerproductproducedpredominatelybytheactionofyeastupongrapejuicemusts.Modelmustsystemshaveprovenidealforstudiesoftheeffectsoffermentationconditionsontheproductionofcertainwinevolatiles.Toidentifygrape-derivedprecursorstoacetateesters,modelfermentationsystemsweredevelopedbyspikingprecursorsintomodelmustatdifferentconcentrations.Solid-phasemicroextraction–gaschromatgraphymassspectrometryanalysisofthefermentedwinesshowedthatavarietyofgrape-derivedaliphaticalcoholsandaldehydesareprecursorstoacetateesters.TheC6compoundshexan-1-ol,hexenal,(E)-2-hexen-1-ol,and(E)-2-hexenalareallprecursorstohexylacetate,andoctanolandbenzylalcoholareprecursorstooctylacetateandbenzylacetate,respectively.Inthesecases,thepostfermentationconcentrationofanacetateesterincreasedproportionallywiththeprefermentationconcentrationoftherespectiveprecursorinthemodelmust.Determiningviticulturalorwinemakingmethodstoaltertheprefermentationconcentrationofprecursorcompoundsorchangetheprecursor-to-acetateesterratiowillhaveimplicationsuponthefinalflavorandaromaofwines.
StabilizedandImmobilizedBacillussubtilisArginasefortheBiobasedProductionofNitrogen‐ContainingChemicals.
Könst,P.M.,Turras,P.M.C.C.D.,Franssen,M.C.R.,Scott,E.L.&Sanders,J.P.M.(2010).AdvancedSynthesis&Catalysis,352(9),1493-1502.
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L-Ornithinecouldserveasanintermediateinthebiobasedproductionof1,4-diaminobutanefromL-arginine.Usingtheconceptofbiorefinery,L-argininecouldbecomewidelyavailablefrombiomasswastestreamsviathenitrogenstoragepolypeptidecyanophycin.SelectivehydrolysisofL-argininetoL-ornithineisdifficulttoperformchemically,thereforethestabilizationandimmobilizationofBacillussubtilisarginase(EC3.5.3.1)wasstudiedinacontinuouslystirredmembranereactorsystem.InitialpHofthesubstratesolution,additionofL-asparticacidandreducingagentsallappearedtohaveaneffectontheoperationalstabilityofB.subtilisarginase.Aremarkablygoodoperationalstability(totalturnovernumber,TTN=1.13.108)atthepHofargininefreebase(pH11.0)wasobserved,whichwasfurtherimprovedwiththeadditionofsodiumdithionitetothesubstratesolution(TTN>1.109).B.subtilisarginasewassuccessfullyimmobilizedonthreecommerciallyavailableepoxy-activatedsupports.ImmobilizationonSepabeadsEC-EPwasmostpromising,resultinginarecoveredactivityof75%andenhancedThermostability.Inconclusion,thestabilizationandimmobilizationofB.subtilisarginasehasopeneduppossibilitiesforitsapplicationinthebiobasedproductionofnitrogen-containingchemicalsasanalternativetothepetRochemicalproduction.
Genome-widefitnessprofilesrevealarequirementforautophagyduringyeastfermentation.
Piggott,N.,Cook,M.A.,Tyers,M.&Measday,V.(2011).G3:Genes,Genomes,Genetics,1(5),353-367.
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Theabilityofcellstorespondtoenvironmentalchangesandadapttheirmetabolismenablescellsurvivalunderstressfulconditions.ThebuddingyeastSaccharomycescerevisiae(S.cerevisiae)isparticularlywelladaptedtotheharshconditionsofanaerobicwinefermentation.However,S.cerevisiaegenefunctionhasnotbeenpreviouslysystematicallyinterrogatedunderconditionsofindustrialfermentation.Weperformedagenome-widestudyofessentialandnonessentialS.cerevisiaegenerequirementsduringgrapejuicefermentationtoidentifydeletionstrainsthatareeitherdepletedorenrichedwithintheviablefermentativepopulation.Genesthatfunctioninautophagyandubiquitin-proteasomedegradationarerequiredforoptimalsurvivalduringfermentation,whereasgenesthatfunctioninribosomeassemblyandperoxisomebiogenesisimpairfitnessduringfermentation.Wealsouncoverfermentationphenotypesfor139uncharacterizedgeneswithnopreviouslyknowncellularfunction.Wedemonstratethatautophagyisinducedearlyinwinefermentationinanitrogen-repleteenvironment,suggestingthatautophagymaybetriggeredbyotherformsofstressthatariseduringfermentation.Theseresultsprovideinsightsintothecomplexfermentationprocessandsuggestpossiblemeansforimprovementofindustrialfermentationstrains.
Sauvignonblancmetabolomics:grapejuicemetabolitesaffectingthedevelopmentofvarietalthiolsandotheraromacompoundsinwines.
Pinu,F.R.,Edwards,P.J.B.,Jouanneau,S.,Kilmartin,P.A.,Gardner,R.C.&Villas-Boas,S.G.(2014).Metabolomics,10(4),556-573.
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Thepathwayforthebiogenesisofvarietalthiols,suchas3-mercaptohexanol(3MH),3-mercaptohexylacetate(3MHA)and4-mercapto-4-methylpentan-2-one(4MMP)inSauvignonblanc(SB)winesisstillanopenquestion.Varietalthioldevelopmentrequiresyeastactivity,butpoorcorrelationhasbeenfoundbetweenthiolsandtheirputativerespectiveprecursors.Thisresearchisthefirstapplicationofmetabolomicstounravelmetabolitesinthegrapejuicethataffecttheproductionofvarietalthiolsinwines.Comprehensivemetaboliteprofilingof63commerciallyharvestedSBjuiceswereperformedbycombininggaschromatography–massspectrometryandnuclearmagneticresonancespectroscopy.Thesejuiceswerefermentedundercontrolledlaboratoryconditionsusingacommercialyeaststrain(EC1118)at15°C.Correlationofthiolconcentrationinthewineswithinitialmetaboliteprofilesidentified24metabolitesthatshowedpositivecorrelation(R>0.3)withboth3MHand3MHA,whileonlyglutaminehadpositivecorrelationwith4MMP.Subsequently,wecarriedoutjuicemanipulationexperimentsbyaddingsubsetsofthese24metabolitesina2011SBgrapejuiceinordertovalidatethehypothesesgeneratedbymetabolomics.ThejuicemanipulationresultsconfirmedmetabolomicshypothesesandrevealedgrapejuicemetabolitesthatsignificantlyimpactonthedevelopmentofthreemajorvarietalthiolsandotheraromacompoundsofSBwines.
Biguaniderelatedcompoundsintraditionalantidiabeticfunctionalfoods.
Perla,V.&Jayanty,S.S.(2013).FoodChemistry,138(2-3),1574-1580.
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Biguanidessuchasmetforminarewidelyusedworldwideforthetreatmentoftype-2diabetes.TheidentificationofguanidineandrelatedcompoundsinFrenchlilacplant(GalegaofficinalisL.)ledtothedevelopmentofbiguanides.Despiteoftheirplantorigin,biguanideshavenotbeenreportedinplants.Theobjectiveofthisstudywastoquantifybiguaniderelatedcompounds(BRCs)inexperimentallyorclinicallysubstantiatedantidiabeticfunctionalplantfoodsandpotatoes.ThecorrectedresultsoftheVoges–Proskauer(V–P)assaysuggestthatthehighestamountsofBRCsarepresentingreencurryleaves(Murrayakoenigii(L.)Sprengel)followedbyfenugreekseeds(Trigonellafoenum-graecumL.),greenbittergourd(MomordicacharantiaDescourt.),andpotato(SolanumtuberosumL.).Whereas,garlic(AlliumsativumL.),andsweetpotato(Ipomeabatatas(L.)Lam.)containnegligibleamountsofBRCs.Inaddition,thepossiblebiosyntheticroutesofbiguanideintheseplantfoodsarediscussed.
InvitroremovalofochratoxinAbytwostrainsofSaccharomycescerevisiaeandtheirperformancesunderfermentativeandstressingconditions.
Petruzzi,L.,Bevilacqua,A.,Baiano,A.,Beneduce,L.,Corbo,M.R.&Sinigaglia,M.(2014).JournalofAppliedMicrobiology,116(1),60-70.
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Aims:Theaimofthisresearchwastostudytheeffectoftime,temperature,sugarcontentandadditionofdiammoniumphosphate(DAP)onochratoxinA(OTA)removalbytwostrainsofSaccharomycescerevisiaeusingacompletelyrandomizeddesign.MethodsandResults:ThestrainsweregrowninamediumcontainingOTA(2μgl-1),twosugarlevels(200and250gl-1),withorwithoutDAP(300mgl-1),andincubatedat25–30°C.Theyeastswereabletodecreasethetoxinamountbyc.70%,withthehighestremovingeffectobservedafter3daysat30°Cinthepresenceof250gl-1ofsugarsandwithDAP;after10days,thetoxinwaspartiallyreleasedintothemedium.Thestrainsproducedhighethanolandglycerolcontents,showedhightolerancetosingle/combinedstressconditionsandpossessedβ-D-glucosidase,pectinaseandxylanaseactivities.OchratoxinAremovalwasaffectedbytime,temperature,sugarandadditionofDAP.Moreover,thephenomenonwasreversible.Conclusions:OchratoxinAremovalwasaffectedbytime,temperature,sugarandadditionofDAP.Moreover,thephenomenonwasreversible.SignificanceandImpactoftheStudy:OchratoxinAremovalcouldbeaninterestingtraitfortheselectionofpromisingstrains;however,thestrainsremovingefficientlythetoxincouldreleaseitback;thus,theselectionofthestartershouldtakeintoaccountboththeremovalandthebindingabilityofOTA.
ViableandculturablepopulationsofSaccharomycescerevisiae,HanseniasporauvarumandStarmerellabacillaris(synonymCandidazemplinina)duringBarberamustfermentation.
Wang,C.,Esteve-Zarzoso,B.,Cocolin,L.,Mas,A.&Rantsiou,K.(2015).FoodResearchInternational,78,195-200.
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Thepresentstudyanalyzedtheviableand/orculturablepopulationsofSaccharomycescerevisiae,HanseniasporauvarumandStarmerellabacillaris(synonymCandidazemplinina)duringlaboratorygrapemustfermentation,inordertoinvestigatetheinteractionbetweenthethreespeciesconsidered.Firstly,populationdynamicsduringwinefermentationwerefollowedbyculture-dependenttechniques,andnon-Saccharomycesyeastbecamenon-culturableatlatestagesoffermentationwhenS.cerevisiaedominated.Fourdifferentculture-independenttechniqueswerefurtherappliedtodetectviableyeastcellsatthelatestageoffermentation.BothquantitativePCRtechniquesapplied,namelyethidiummonoazidebromide(EMA)-qPCRandReverseTranscription(RT)-qPCR,detectedH.uvarumandStarm.bacillarisataconcentrationof105to106cells/mL.Thesenon-culturablecellshadmembranesimpermeabletoEMAandstablerRNA.ThebackgroundsignalsfromdeadcellsdidnotinterferewiththequantificationofviablecellsinwinesamplesbyEMA-qPCRtechnique.Asaqualitativeculture-independenttechnique,DGGEtechniquewascoupledwithEMAtreatment(EMA-PCR-DGGE)orwithRT(RT-PCR-DGGE).WithEMA-PCR-DGGEnon-SaccharomycesspeciesduringfermentationweredetectedalthoughitwaslimitedbythepredominanceofS.cerevisiae.
KineticcharacterizationofarginasefromSaccharomycescerevisiaeduringalcoholicfermentationatdifferenttemperatures.
Benucci,I.,Fiorelli,V.,Lombardelli,C.,Liburdi,K.&Esti,M.(2017).LWT-FoodScienceandTechnology,82,268-273.
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ThekineticcharacterizationofarginaseactivityofacommercialS. cerevisiaestrainwascarriedoutforthefirsttime,estimatingthekineticparameters(Vmax,K0.5andVmax/K0.5)throughoutalcoholicfermentationinordertoinvestigatethecatalyticefficiencyoftheenzymeanditsabilityinmetabolizingargininetosustainbiosyntheticprocesses.Alcoholicfermentationwascarriedoutatthreedifferenttemperatures(15,20,25°C)insemi-syntheticgrapejuiceaddedwitharginineatusualmaximalconcentration(1 g L-1)ingrapemust.Arginineuptakewasquiteconstantthroughoutfermentationprocessanditwasmoreeffectivelyassimilatedduringhightemperaturefermentation(20and25°C)thanat15°C.Thesigmoidalbehaviorofyeastarginasekineticcurves,wellfittedtotheHillequation,indicatedamechanismofpositivecooperativityforthetrimericenzyme.ThehighestVmax(4740.0Umg-1BSAeq)andthemaximalcatalyticefficiency(78.87min-1)wereobservedwhenfermentationwasat20°Capproximately3daysaftertheinoculum.Moreover,theK0.5valuewassimilar(53–60 mg mL-1)whenmaximalcatalyticefficiencywasachieved,thusindicatingthattheaffinityofenzymeforthesubstrateisnotalteredbyfermentationtemperaturewhichonlyaffectedproductreleasevelocityandthereforeVmax/K0.5ratio.
UV-methodforthedeterminationofL-Arginine,UreaandAmmonia
ingrapejuice,mustandwine
Principle:
(arginase)
(1)L-Arginine+H2O→urea+ornithine
(urease)
(2)Urea+H2O→2NH3+CO2
(microbialglutamatedehydrogenase)
(3)2-Oxoglutarate+NADPH+NH4+ →L-glutamicacid+NADP+ +
H2O
Kitsize: * 50assays
* Thenumberofmanualtestsperkitcanbedoubledifallvolumesarehalved.
ThiscanbereadilyaccommodatedusingtheMegaQuantTM Wave
Spectrophotometer(D-MQWAVE).Method: Spectrophotometricat340nm
Reactiontime: ~20min[ammonia(2min),urea(6min),
L-arginine(7min)]Detectionlimit: 0.07mg/L(ammonia)
0.13mg/L(urea)
0.37mg/L(L-arginine)
Applicationexamples:
Grapejuice,winemust,wineandothermaterials(e.g.biological
cultures,samples,etc.)
Methodrecognition: Improvedmethod
Advantages
- Improvedassayformat
- Veryrapidreactionsduetouseofuninhibitedglutamatedehydrogenase
- AllenzymessuppliedasstabilisedsUSPensions
- 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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