產(chǎn)品貨號：K-LACSU

品牌：Megazyme

產(chǎn)品品名：乳糖/蔗糖/D-葡萄糖檢測試劑盒

英文品名：Lactose/Sucrose/D-Glucose Assay Kit

規(guī)格型號：100 assays of each per kit 

For the measurement of sucrose, lactose and D-glucose in flour mixturesand other materials. (100 assays of each per kit).

INTRODUCTION:

Sucrose and milk solids (containing lactose) are major components ofmany flour mixtures used in the production of cakes, biscuits, breadsand confectionary goods. Traditionally these components are measured bytitrametric methods1, however, high performance liquid chromatographicmethods have also been developed.
Enzymic methods for the measurement of sucrose and lactose are wellknown, but are not widely used in the cereals industries. With theseprocedures, sucrose is hydrolysed by invertase to D-glucose andfructose, and lactose is hydrolysed by β-galactosidase to D-glucose plusD-galactose. The D-glucose released from sucrose and lactose, and thefree D-glucose in the sample, are determined enzymically [usually withglucose oxidase/peroxidase reagent (GOPOD Reagent)].

KITS:

Kits contain sufficient reagents for performing 100 measurements ofD-glucose, sucrose and lactose, i.e. they contain the full assay method plus:
Bottle 1: β-Fructosidase solution (invertase) (yeast; 5 mL) plus sodiumbenzoate (0.2% w/v) as a preservative.
Stable for > 2 years at 4°C.
Bottle 2: β-Galactosidase (lactase; A. niger, 1 mL) suspension. Stablefor > 2 years at 4°C.
Bottle 3: GOPOD Reagent Buffer. Buffer (48 mL, pH 7.4),p-hydroxybenzoic acid and sodium azide (0.4% w/v). Stable for > 4years at 4°C.
Bottle 4: GOPOD Reagent Enzymes. Glucose oxidase plus peroxidase and4-aminoantipyrine. Freeze-dried
powder.
Stable for > 5 years at -20°C.
Bottle 5: D-Glucose standard solution (5 mL, 1.0 mg/mL) in 0.2% (w/v)benzoic acid.
Stable for > 5 years at room temperature.
Bottle 6: Control flour sample. Sucrose, lactose and D-glucose contentsshown on vial label.
Stable for
> 5 years at room temperature.

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