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- 详细信息
- 文献和实验
- 技术资料
- 保质期：
All reagents stable for > 2 years after preparation
- 英文名：
L-Glutamic Acid Assay Kit
- 库存：
1
- 供应商：
上海经科化学科技有限公司
- 保存条件：
at -20°C
- 规格：
60 assays
L-谷氨酸检测试剂盒，原装进口！
| Content: | 60 assays (manual) / 600 assays (microplate) / 700 assays (auto-analyser) |
| 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: | L-Glutamic Acid, MSG |
| Assay Format: | Spectrophotometer, Microplate, Auto-analyser |
| Detection Method: | Absorbance |
| Wavelength (nm): | 492 |
| Signal Response: | Increase |
| Linear Range: | 0.4 to 20 µg of L-glutamic acid per assay |
| Limit of Detection: | 0.21 mg/L |
| Reaction Time (min): | ~ 8 min |
| Application examples: | Fruit and vegetables (e.g. tomato), processed fruit and vegetables (e.g. tomato puree / juice, ketchup, soy sauce), condiments, processed meat products (e.g. extracts, bouillon and sausages), soup, pharmaceuticals and other materials (e.g. biological cultures, samples, etc.). |
| Method recognition: | Methods based on this principle have been accepted by ISO, GOST and NMKL |
- Very competitive price (cost per test)
- All reagents stable for > 2 years after preparation
- Glutamate dehydrogenase solution stable below -10oC
- No wasted diaphorase solution (stable suspension supplied)
- Rapid reaction
- 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
The L-Glutamic Acid test kit is a simple, reliable, rapid and accurate method for the measurement and analysis of L-glutamate (MSG) in foodstuffs.
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).
Explore more organic acid test kits.
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文献和实验1.Synergistic use of fermentation and extrusion processing to design plant protein-based sausages.
Valtonen, A., Aisala, H., Nisov, A., Nikinmaa, M. Honkapää, K., & Sozer, N. (2023). LWT, 184, 115067.
2.The effect of high‐polyphenol sumac (Rhus coriaria) on food intake using sensory and appetite analysis in younger and older adults: A randomized controlled trial.
Soleymani Majd, N., Coe, S., Lightowler, H. & Thondre, P. S. (2023). Food Science & Nutrition, 11(7):3833-3843.
