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- 2025年12月11日
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- 详细信息
- 询价记录
- 文献和实验
- 技术资料
- 保质期：
> 1 year at 4°C
- 英文名：
L-Arginine/Urea/Ammonia
- 库存：
1
- 供应商：
上海经科化学科技有限公司
- 保存条件：
4°C
- 规格：
50 assays
L-精氨酸/尿素/氨检测试剂盒，原装进口！
| Content: | 50 assays per kit |
| Shipping Temperature: | Ambient |
| Storage Temperature: | Short term stability: 2-8oC, Long term stability: See individual component labels |
| Stability: | > 1 year under recommended storage conditions |
| Analyte: | Ammonia, L-Arginine, Nitrogen, Urea, YAN |
| Assay Format: | Spectrophotometer |
| Detection Method: | Absorbance |
| Wavelength (nm): | 340 |
| Signal Response: | Decrease |
| Linear Range: | 1.0 to 35 mg of L-arginine, 0.2 to 7.0 μg of ammonia and 0.3 to 14 µg of urea per assay |
| Limit of Detection: | 0.07 mg/L (ammonia), 0.13 mg/L (urea), 0.37 mg/L (L-arginine) |
| Reaction Time (min): | ~ 20 min [ammonia (2 min), urea (6 min), L-arginine (7 min)] |
| Application examples: | Grape juice, wine must, wine and other materials (e.g. biological cultures, samples, etc.). |
| Method recognition: | Improved method |
- Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.
- Improved assay format
- Very rapid reactions due to use of uninhibited glutamate dehydrogenase
- All enzymes supplied as stabilised suspensions
- Very competitive price (cost per test)
- All reagents stable for > 2 years after preparation
- Mega-Calc™ software tool is available from our website for hassle-free raw data processing
- Standard included
The L-Arginine/Urea/Ammonia test kit is specific and a rapid measurement and analysis of L-arginine, urea and ammonia in grape juice/must and wine.
Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily accommodated using the MegaQuantTM Wave Spectrophotometer (D-MQWAVE).
Display all of our nitrogen assay kit products.
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- 作者
- 内容
- 询问日期
文献和实验1.Exploring the influence of grape tissues on the concentration of wine volatile compounds.
Blackford, C. L., Trengove, R. D. & Boss, P. K. (2021). Australian Journal of Grape and Wine Research, In Press.
2.Arginase activity characterization during alcoholic fermentation by sequential inoculation with non-Saccharomyces and Saccharomyces Yeast.
Benucci, I. & Esti, M. (2021). Food and Bioprocess Technology, 1-8.
