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- 2025年12月11日
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- 详细信息
- 文献和实验
- 技术资料
- 保质期：
> 1 year at 4oC
- 英文名：
D-Fructose/D-Glucose Assay Kit
- 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：
110 assays
D-果糖/D-葡萄糖检测试剂盒介绍：
| Content: | 110 assays (manual) / 1100 assays (microplate) / 1100 assays (auto-analyser) |
| Shipping Temperature: | Ambient |
| Storage Temperature: | Short term stability: 2-8oC, Long term stability: See individual component labels |
| Stability: | > 2 years under recommended storage conditions |
| Analyte: | D-Fructose, D-Glucose |
| Assay Format: | Spectrophotometer, Microplate, Auto-analyser |
| Detection Method: | Absorbance |
| Wavelength (nm): | 340 |
| Signal Response: | Increase |
| Linear Range: | 4 to 80 µg of D-glucose, D-fructose or sucrose per assay |
| Limit of Detection: | 0.66 mg/L |
| Reaction Time (min): | ~ 13 min |
| Application examples: | Wine, beer, fruit juices, soft drinks, milk, jam, honey, dietetic foods, bread, bakery products, candies, desserts, confectionery, ice-cream, fruit and vegetables, condiments, tobacco, cosmetics, pharmaceuticals, paper and other materials (e.g. biological cultures, samples, etc.). |
| Method recognition: | Methods based on this principle have been accepted by AOAC Method 985.09, EN, NEN, NF, DIN, GOST, OIV, IFU, AIJN, MEBAK and IOCCC |
- Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.
- PVP incorporated to prevent tannin inhibition
- Validated by the University of Wine, Suze la Rousse, France
- Very competitive price (cost per test)
- All reagents stable for > 2 years after preparation (manual analysis applications)
- Rapid reaction at either 25 or 37oC
- Mega-Calc™ software tool is available from our website for hassle-free raw data processing
- Standard included
- Suitable for manual, microplate and auto-analyser formats
D-果糖/D-葡萄糖检测试剂盒相关产品：
D-果糖/ D-葡萄糖(液体急即用试剂) ；货号：K-FRGLQR .
D-果糖和D-葡萄糖MegaQuant™；货号：K-FRGLMQ；
D-甘露糖/D-果糖/D-葡萄糖 检测试剂盒；货号：K-MANGL；
D-果糖/D-葡萄糖 检测试剂盒；货号：K-FRUGL
D-果糖/D-葡萄糖检测试剂盒说明书(PDF)请向客服索取
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文献和实验1.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.
2.Grape and wine analysis: Oenologists to exploit advanced test kits.
Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
3.Influence of Post-Harvest 1-Methylcyclopropene (1-MCP) Treatment and Refrigeration on Chemical Composition, Phenolic Profile and Antioxidant Modifications during Storage of Abate Fétel Pears.
Tedeschi, P., Marzocchi, S., Marchetti, N., Barba, F. J. & Maietti, A. (2023). Antioxidants, 12(11), 1955.
4.Impact of Steam Extraction and Maceration Duration on Wines from Frozen ‘Frontenac’Must.
Svyantek, A., Wang, Z. & Hatterman-Valenti, H. (2023). Fermentation, 9(4), 317.
5.Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine.
Mederios, J., Xu, S., Pickering, G. & Kemp, B. (2023). Oeno One, 57(3), 255-268.
