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- 询价记录
- 文献和实验
- 技术资料
- 保质期：
＞1年
- 英文名：
Maltose/Sucrose/D-Glucose
- 库存：
大量
- 供应商：
上海经科化学科技有限公司
- 保存条件：
2-8℃
- 规格：
100 assays
麦芽糖/蔗糖/ D-葡萄糖检测试剂盒，原装进口！
| Content: | 100 assays (34 of each) per kit |
| 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-Glucose, Maltose, Sucrose |
| Assay Format: | Spectrophotometer |
| Detection Method: | Absorbance |
| Wavelength (nm): | 340 |
| Signal Response: | Increase |
| Linear Range: | 4 to 80 µg of D-glucose, or maltose per assay (8 to 160 µg of sucrose per assay) |
| Limit of Detection: | 1.5 mg/L |
| Reaction Time (min): | ~ 25 min |
| Application examples: | Beer, fruit juices, soft drinks, milk, jam, honey, dietetic foods, baby foods, bread, sugar products, bakery products, candies, desserts, confectionery, chocolate, 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, EN, NEN, NF, DIN, GOST, OIV, IFU, AIJN and MEBAK |
- Very competitive price (cost per test)
- All reagents stable for > 2 years after preparation
- Rapid reaction
- Mega-Calc™ software tool is available from our website for hassle-free raw data processing
- Standard included
The Maltose/Sucrose/D-Glucose Assay Kit is suitable for the measurement and analysis of maltose, sucrose and D-glucose in plant and food products.
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).
See more of our monosaccharide and oligosaccharide test kits.
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文献和实验1.Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products.
Iosca, G., Turetta, M., De Vero, L., Bang-Berthelsen, C. H., Gullo, M. & Pulvirenti, A. (2023). LWT, 176, 114524.
2.Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization.
Montemurro, M., Verni, M., Rizzello, C. G. & Pontonio, E. (2023). Foods, 12(3), 485.
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