可吸收碳水化合物/膳食纤维检测试剂盒, Available Carbohydrates/Dietary Fiber Assay Kit

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可吸收碳水化合物/膳食纤维检测试剂盒

货号：K-ACHDF
包装：1 Kit

英文名：Available Carbohydrates/Dietary Fiber Assay Kit
级别：100 assay
品牌：Megazyme

可吸收碳水化合物/膳食纤维检测试剂盒, Available Carbohydrates/Dietary Fiber Assay Kit, 货号：K-ACHDF，用于测量和分析谷物产品，水果、蔬菜和食品中可吸收碳水化合物和膳食纤维的含量。

*西宝提示：我司所销售的化学试剂、原料等所有产品（包括但不限于抗生素类、蛋白质类、试剂盒类产品等）仅限用于科学研究用途，不得作用于人体。

订购热线：400-021-8158

产品详情质检信息

可吸收碳水化合物/膳食纤维检测试剂盒, Available Carbohydrates/Dietary Fiber Assay Kit, 货号：K-ACHDF

品牌：Megazyme

货号：K-ACHDF

中文品名：可吸收碳水化合物/膳食纤维检测试剂盒

品名：Available Carbohydrates/Dietary Fiber Assay Kit

规格：100次

应用：用于测量和分析谷物产品，水果、蔬菜和食品中可吸收碳水化合物和膳食纤维的含量。

原理：（膳食纤维）

(α-amylase + amyloglucosidase)

(1) Starch + H2O → D-glucose

(protease)

(2) Protein + H2O → peptides

(3) Dietary fiber determined gravimetrically following alcohol precipitation

原理：（可吸收碳水化合物）

(sucrase / maltase + β-galactosidase)

(1) Sucrose, maltose and lactose → D-glucose + D-fructose + D-galactose

(PGI, hexokinase + glucose-6-phosphate dehydrogenase)

(2) D-Glucose + D-fructose + ATP + NADP+ → gluconate-6-phosphate + NADPH + ADP + H+

方法识别：

膳食纤维 - AOAC (Methods 985.29, 991.42, 991.43 and 993.19)
AACC (Methods 32-05.01, 32-07.01 and 32-21.01)

应用案例：

食品配料、食品成品和其它食材。

产品列表：

货号	品名	规格
K-ACHDF	Available Carbohydrates/Dietary Fiber Assay Kit	100 assays

试剂盒组成：

100次可吸收碳水化合物/膳食纤维检测试剂盒 (货号 K-ACHDF)

Bottle 1:	缓冲溶液 (11 mL, pH 7.6) + 叠氮钠 (0.02% w/v) 作为防腐剂. 4°C下可稳定3年以上
Bottle 2:	NADP+ 加 ATP -20°C可稳定5年以上
Bottle 3:	热稳定的α-淀粉酶 (6 mL, 3,000 U/mL) (Megazyme货号 E-BLAAM) 4°C下可稳定3年以上
Bottle 4:	蛋白酶(10 mL, ~ 350 U/mL) (Megazyme货号 E-BSPRT) -20°C可稳定3年以上
Bottle 5:	淀粉葡萄糖苷酶 (20 mL, ~ 3,300 U/mL) (Megazyme货号 E-AMGDF) 4°C下可稳定3年以上
Bottle 6:	己糖激酶加葡萄糖-6-磷酸脱氢酶悬浮液, 2.25 mL 4°C下可稳定3年以上
Bottle 7:	磷酸葡萄糖异构酶悬浮液 (2.25 mL) Stable for > 3 years at 4°C
Bottle 8:	D-葡萄糖 + D-果糖标准溶液(每种糖5 mL, 0.2 mg/mL) 4°C下可稳定3年以上

优点：

价格极具竞争力
所有试剂可稳定保存2年以上
仅提供试剂盒
使用高纯度标准化的酶
官网上提供Mega-Calc™软件工具用于有序的原始数据处理
形式简单

参考文献：

Measurement of dietary fibre components: the importance of enzyme purity, activity and specificity.
McCleary, B. V. (2001), “Advanced Dietary Fibre Technology”, (B. V. McCleary and L. Prosky, Eds.), Blackwell Science, Oxford, U.K., pp. 89-105.

Dietary fiber and available carbohydrates.
McCleary, B. V. & Rossiter, P. C. (2007). “Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values”, (Dennis T. Gordon and Toshinao Goda, Eds.), AACC International, Inc., pp. 31-59.

Measuring dietary fibre.
McCleary, B. V. (1999). The World of Ingredients, 50-53.

Two issues in dietary fiber measurement.
McCleary, B. V. (2001). Cereal Foods World, 46(4), 164-165.

Dietary fibre analysis.
McCleary, B. V. (2003). Proceedings of the Nutrition Society, 62, 3-9.

Measurement of novel dietary fibres.
McCleary, B. V. & Rossiter, P. (2004). Journal of AOAC International, 87(3), 707-717.

An integrated procedure for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates.
McCleary, B. V. (2007). Analytical and Bioanalytical Chemistry, 389(1), 291-308.

Development and evaluation of an integrated method for the measurement of total dietary fibre.
McCleary, B. V., Mills, C. & Draga, A. (2009). Quality Assurance and Safety of Crops & Foods, 1(4), 213–224.

Determination of total dietary fiber (CODEX definition) by enzymatic-gravimetric method and liquid chromatography: collaborative study.
McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, L., Mugford, D. C., Champ, M. & Okuma, K. (2010). Journal of AOAC International, 93(1), 221-233.

Determination of insoluble, soluble, and total dietary fiber (codex definition) by enzymatic-gravimetric method and liquid chromatography: Collaborative Study.
McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, L., Mugford, D. C., Champ, M. & Okuma, K. (2012). Journal of AOAC International, 95(3), 824-844.

Measurement of total dietary fiber using AOAC method 2009.01 (AACC International approved method 32- 45.01): Evaluation and updates.
McCleary, B. V., Sloane, N., Draga, A. & Lazewska, I. (2013). Cereal Chemistry, 90(4), 396-414.

使用手册：

K-ACHDF使用手册

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