品牌：Megazyme

货号：K-SUFRG

中文品名：蔗糖/D-果糖/D-葡萄糖检测试剂盒

品名：Sucrose, D-fructose and D-glucose sucrose assay kit

规格：100 次检测

应用：蔗糖/D-果糖/D-葡萄糖检测试剂盒，用于植物和食品中蔗糖、D-葡萄糖和D-果糖特定检测和分析。辅助因子更稳定，溶解后在4°C下可保存超过1年。

检测方法：分光光度法 @340 nm

反应时间：~20min

检测限：1.38 mg/L

啤酒、果汁、软饮料、牛奶、果酱、蜂蜜、食疗食品、婴儿食品、面包、食用糖产品、焙烘食品、糖果、甜点、糕点、巧克力、冰淇淋、水果蔬菜、肉制品（例如香肠）、调味品（例如番茄酱和芥末）、饲料、烟草、化妆品、药品、造纸和其他原料。

基于此原理的检测方法已经被NF, EN, NEN, DIN, GOST, IFU, AIJN, MEBAK和IOCCC等组织接受。

Bottle 1:	缓冲溶液(25 mL, pH 7.6) 添加叠氮钠(0.02%)作为防腐剂
	4°C下稳定超过 2年
Bottle 2:	NADP+, ATP。
	-20°C稳定超过 5年
Bottle 3:	己糖激酶和葡萄糖-6-磷酸脱氢酶悬浮液, 4.1mL.
	4°C下稳定超过 2年
Bottle 4:	磷酸葡糖异构酶悬浮液, 2.25mL
	4°C下稳定超过 2年
Bottle 5:	α-葡萄糖苷酶溶于柠檬酸钠缓冲液(pH 6.6)，冻干粉
	-20°C稳定超过 2年
Bottle 6:	D-葡萄糖加D-果糖标准溶液 (5 mL, 每个糖组分0.2 mg/mL).
	4°C下稳定超过 2年
Bottle 6:	β-果糖糖苷酶 (pH 4.6), 冻干粉
	-20°C下稳定超过 2年

优点：

Grape and wine analysis: Oenologists to exploit advanced test kits. Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

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.

Evaluation of Type of Process on Functional Properties and on Nutritional and Anti-nutritional Composition of Yams (Dioscorea cayenensis-rotundata). Kouassi, N. K., Nindjin, C., Tetchi, A. F. & Amani, G. N. (2010). Journal of Food Technology, 8(4), 191-199.

Submerged culture process for biomass and exopolysaccharide production by Antarctic yeast: some engineering considerations. Vlaev, S., Rusinova-Videva, S., Pavlova, K., Kuncheva, M., Panchev, I. & Dobreva, S. (2013). Applied Microbiology and Biotechnology, 97(12), 5303-5313.

Near‐infrared reflectance calibrations for determining sucrose content in soybean breeding using artificial reference samples.Sato, T., Zahlner, V., Berghofer, E., Lošák, T. & Vollmann, J. (2012). Plant Breeding, 131(4), 531-534.

Altered seed oil and glucosinolate levels in transgenic plants overexpressing the Brassica napus Shootmeristemless gene. Elhiti, M., Yang, C., Chan, A., Durnin, D. C., Belmonte, M. F., Ayele, B. T., Tahir M. & Stasolla, C. (2012). Journal of Experimental Botany, 63(12), 4447-4461.

Engineering cyanobacteria to synthesize and export hydrophilic products.Niederholtmeyer, H., Wolfstädter, B. T., Savage, D. F., Silver, P. A. & Way, J. C. (2010). Applied and Environmental Microbiology, 76(11), 3462-3466.

Variation and correlation of properties in different grades of maple syrup. Singh, A. S., Jones, A. M. P. & Saxena, P. K. (2014). Plant Foods for Human Nutrition, 69(1), 50-56.

Spontaneous postharvest fermentation of açai (Euterpe oleracea) fruit. Aguiar, F., Menezes, V. & Rogez, H. (2013). Postharvest Biology and Technology, 86, 294-299.

Galanthamine production by Leucojum aestivum L. shoot culture in a modified bubble column bioreactor with internal sections. Georgiev, V., Ivanov, I., Berkov, S., Ilieva, M., Georgiev, M., Gocheva, T. & Pavlov, A. (2012). Engineering in Life Sciences, 12(5), 534-543.

Sugar accumulation in roots of two grape varieties with contrasting response to water stress. Rogiers, S. Y., Holzapfel, B. P. & Smith, J. P. (2011). Annals of Applied Biology, 159(3), 399-413.

Carbohydrate reserve status of Malbec grapevines after several years of regulated deficit irrigation and crop load regulation.Dayer, S., Prieto, J. A., Galat, E. & Perez Peña, J. (2013). Australian Journal of Grape and Wine Research, 19(3), 422-430.

K-SUFRG使用手册

Maltose/Sucrose/D-Glucose Assay Kit

Sucrose/D-Glucose Assay Kit

D-Fructose/D-Glucose Assay Kit

D-Glucose Assay Kit (GOPOD Format)

D-Glucose HK Assay Kit