果聚糖檢測(cè)試劑盒, Fructan Assay Kit, 貨號(hào)：K-FRUC
品牌：Megazyme
貨號(hào)：K-GLUC
中文品名：果聚糖檢測(cè)試劑盒
品名：Fructan Assay Kit
規(guī)格：100次/盒
應(yīng)用：果聚糖檢測(cè)試劑盒適于植物提取物和含有淀粉、蔗糖和其他糖的食物中果聚糖的特定檢測(cè)和分析。
原理：
檢測(cè)方法：分光光度法 @410 nm
反應(yīng)時(shí)間：~90min
檢測(cè)限：樣品重量的1-100%
應(yīng)用案例：
面粉、植物食材（例如，洋蔥）、食品和其它食材
方法識(shí)別：
AOAC (方法 999.03), AACC (方法 32-32.01) 和 CODEX (Type III 方法)
試劑盒組成：
| Bottle 1: | 蔗糖酶，加上β-淀粉酶、支鏈淀粉酶、麥芽糖酶，冷干粉。 |
| -20°C穩(wěn)定超過(guò) 5年 | |
| Bottle 2: | 果聚糖酶。重組菊粉外切酶和重組菊粉內(nèi)切酶，凍干粉。 |
| -20°C穩(wěn)定超過(guò) 5年 | |
| Bottle 3: | 果聚糖受控粉。伴有α-纖維素的果聚糖凍干粉。 |
| 室溫下干燥保存穩(wěn)定超過(guò) 5年 | |
| Bottle 4: | 蔗糖受控粉。伴有α-纖維素的蔗糖凍干粉。 |
| 室溫下干燥保存穩(wěn)定超過(guò) 5年 | |
| Bottle 5: | D-葡萄糖標(biāo)準(zhǔn)溶液(5 mL, 1.0 mg/mL) 溶于 0.2% (w/v)苯甲酸溶液中。 |
| 室溫下穩(wěn)定超過(guò) 5年 |
優(yōu)點(diǎn)：
所有試劑制備后可保質(zhì)超過(guò)12個(gè)月
價(jià)格非常具有競(jìng)爭(zhēng)力
不受高濃度蔗糖/還原糖影響
僅Megazyme能提供果聚糖檢測(cè)試劑盒
檢測(cè)方法十分簡(jiǎn)單
官網(wǎng)提供Mega-Calc™ 軟件工具用于一站式原始數(shù)據(jù)處理
包含標(biāo)準(zhǔn)溶液
價(jià)格非常具有競(jìng)爭(zhēng)力
不受高濃度蔗糖/還原糖影響
僅Megazyme能提供果聚糖檢測(cè)試劑盒
檢測(cè)方法十分簡(jiǎn)單
官網(wǎng)提供Mega-Calc™ 軟件工具用于一站式原始數(shù)據(jù)處理
包含標(biāo)準(zhǔn)溶液
參考文獻(xiàn)：
Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study. McCleary, B. V., Gibson, T. S. & Mugford, D. C. (1997). Journal of AOAC International, 80, 571-579.
Measurement of total fructan in foods by enzymatic/spectrophotometric method: Collaborative study. McCleary, B. V., Murphy, A. & Mugford, D. C. (2000). Journal of AOAC International, 83(2), 356-364.
Measurement of carbohydrates in grain, feed and food. McCleary, B. V., Charnock, S. J., Rossiter, P. C., O’Shea, M. F., Power, A. M. & Lloyd, R. M. (2006). Journal of the Science of Food and Agriculture, 86(11), 1648-1661.
Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries. 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 & Nutrition Research, 53.
Waxy endosperm accompanies increased fat and saccharide contents in bread wheat (Triticum aestivum) grain. Yasui, T. & Ashida, K. (2011). Journal of Cereal Science, 53(1), 104-111.
Characterization and in vitro immunomodulatory screening of fructo-oligosaccharides of Asparagus racemosus Willd. Thakur, M., Connellan, P., Deseo, M. A., Morris, C., Praznik, W., Loeppert, R. & Dixit, V. K. (2012). International Journal of Biological Macromolecules, 50(1), 77-81.
Steam‐girdling of barley (Hordeum vulgare) leaves leads to carbohydrate accumulation and accelerated leaf senescence, facilitating transcriptomic analysis of senescence‐associated genes. Parrott, D. L., McInnerney, K., Feller, U. & Fischer, A. M. (2007). New Phytologist, 176(1), 56-69.
Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity Screen. Andersson, A. A. M., Andersson, R., Piironen, V., Lampi, A. M., Nyström, L., Boros, D., Fra?, A., Gebruers, K., Courtin, C. M., Delcour, J. A., Rakszegi, M., Bedo, Z., Ward, J. L., Shewry, P. R. & man, P. (2013). Food Chemistry, 136(3-4), 1243-1248.
Distribution and characterisation of fructan in wheat milling fractions. Haskå, L., Nyman, M. & Andersson, R. (2008). Journal of Cereal Science, 48(3), 768-774.
Comparison of a colorimetric and a high‐performance liquid chromatography method for the determination of fructan in pasture grasses for horses. Longland, A. C., Dhanoa, M. S. & Harris, P. A. (2012). Journal of the Science of Food and Agriculture, 92(9), 1878-1885.
Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys. Nemeth, C., Andersson, A. A. M., Andersson, R., Mangelsen, E., Sun, C. & Åman, P. (2014). Food and Nutrition Sciences, 2014, 5(6), 581-589.
Chain length of inulin affects its degradation and the microbiota in the gastrointestinal tract of weaned piglets after a short-term dietary application. Paßlack, N., Al-Samman, M., Vahjen, W., Männer, K. & Zentek, J. (2012). Livestock Science, 149(1-2), 128-136.
How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers?Rakha, A., Åman, P. & Andersson, R. (2011). International Journal of Molecular Sciences, 12(5), 3381-3393.
使用手冊(cè)：
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