蔗糖/D-果糖/D-葡萄糖檢測(cè)試劑盒, Sucrose, D-fructose and D-glucose sucrose assay kit, 貨號(hào)：K-SUFRG
品牌：Megazyme
貨號(hào)：K-SUFRG
中文品名：蔗糖/D-果糖/D-葡萄糖檢測(cè)試劑盒
品名：Sucrose, D-fructose and D-glucose sucrose assay kit
規(guī)格：100 次檢測(cè)
應(yīng)用：蔗糖/D-果糖/D-葡萄糖檢測(cè)試劑盒，用于植物和食品中蔗糖、D-葡萄糖和D-果糖特定檢測(cè)和分析。輔助因子更穩(wěn)定，溶解后在4°C下可保存超過(guò)1年。
原理：
食品、飲料及其他材料中蔗糖、D-葡萄糖和D-果糖含量的紫外檢測(cè)方法
檢測(cè)方法：分光光度法 @340 nm
反應(yīng)時(shí)間：~20min
檢測(cè)限：1.38 mg/L
應(yīng)用案例：
啤酒、果汁、軟飲料、牛奶、果醬、蜂蜜、食療食品、嬰兒食品、面包、食用糖產(chǎn)品、焙烘食品、糖果、甜點(diǎn)、糕點(diǎn)、巧克力、冰淇淋、水果蔬菜、肉制品（例如香腸）、調(diào)味品（例如番茄醬和芥末）、飼料、煙草、化妝品、藥品、造紙和其他原料。
方法識(shí)別：
基于此原理的檢測(cè)方法已經(jīng)被NF, EN, NEN, DIN, GOST, IFU, AIJN, MEBAK和IOCCC等組織接受。
試劑盒組成：
| Bottle 1: | 緩沖溶液(25 mL, pH 7.6) 添加疊氮鈉(0.02%)作為防腐劑 |
| 4°C下穩(wěn)定超過(guò) 2年 | |
| Bottle 2: | NADP+, ATP。 |
| -20°C穩(wěn)定超過(guò) 5年 | |
| Bottle 3: | 己糖激酶和葡萄糖-6-磷酸脫氫酶懸浮液, 4.1mL. |
| 4°C下穩(wěn)定超過(guò) 2年 | |
| Bottle 4: | 磷酸葡糖異構(gòu)酶懸浮液, 2.25mL |
| 4°C下穩(wěn)定超過(guò) 2年 | |
| Bottle 5: | α-葡萄糖苷酶溶于檸檬酸鈉緩沖液(pH 6.6)，凍干粉 |
| -20°C穩(wěn)定超過(guò) 2年 | |
| Bottle 6: | D-葡萄糖加D-果糖標(biāo)準(zhǔn)溶液 (5 mL, 每個(gè)糖組分0.2 mg/mL). |
| 4°C下穩(wěn)定超過(guò) 2年 | |
| Bottle 6: | β-果糖糖苷酶 (pH 4.6), 凍干粉 |
| -20°C下穩(wěn)定超過(guò) 2年 |
優(yōu)點(diǎn)：
價(jià)格非常具有競(jìng)爭(zhēng)力
所有試劑制備后可以穩(wěn)定保存超過(guò)2年（針對(duì)手工分析應(yīng)用）
快速反應(yīng)、檢測(cè)迅速
官網(wǎng)提供Mega-Calc™ 軟件工具用于一站式原始數(shù)據(jù)處理
包含穩(wěn)定的葡萄糖/果糖標(biāo)準(zhǔn)溶液
輔助因子更穩(wěn)定
所有試劑制備后可以穩(wěn)定保存超過(guò)2年（針對(duì)手工分析應(yīng)用）
快速反應(yīng)、檢測(cè)迅速
官網(wǎng)提供Mega-Calc™ 軟件工具用于一站式原始數(shù)據(jù)處理
包含穩(wěn)定的葡萄糖/果糖標(biāo)準(zhǔn)溶液
輔助因子更穩(wěn)定
參考文獻(xiàn)：
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.
使用手冊(cè)：
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