產(chǎn)品貨號(hào)：K-PHYT 

品牌：Megazyme

產(chǎn)品品名：植酸總磷量檢測(cè)試劑盒

英文品名：Phytic Acid / Total Phosphorus Assay Kit

規(guī)格型號(hào)：50 assays   

A simple method for the measurement of phytic acid / total phosphorusin food and feed samples. This method does not require purification ofphytic acid via anion-exchange chromatography making it amenable to highnumbers of samples.

INTRODUCTION:

Phytic acid (phytate; myo-inositol 1,2,3,4,5,6, hexakisphosphate)
is the primary source of inositol and storage phosphorus in plant
seeds contributing ~ 70% of total phosphorus. The abundance of
phytic acid in cereal grains is a concern in the foods and animal feeds
industries because the phosphorus in this form is unavailable to
monogastric animals due to a lack of endogenous phytases; enzymes
specific for the dephosphorylation of phytic acid. In addition, the
strong chelating characteristic of phytic acid reduces the bioavailability
of other essential dietary nutrients such as minerals (e.g. Ca2+, Zn2+,
Mg2+, Mn2+, Fe2+/3+), proteins and amino acids.1 High phytic acid
content feeds are generally supplemented with inorganic phosphate,
however this causes increased faecal phosphate levels and subsequent
eutrophication of waterways. Alternatively, supplementation with
commercial phytases is becoming increasingly popular and reduces
the requirement for inorganic phosphate supplementation as well as
the associated environmental issues.
Currently, there is no commercially available, simple, quantitative
method for phytic acid and, while such measurement is relatively
complex, the generally accepted AOAC Method 986.11 has
limitations.2 For each individual analysis the method requires
cumbersome anion-exchange purification and a major inherent
assumption here is that only phytic acid is purified. While this
assumption is viable for non-processed grains for which phytic acid
comprises at least 97% of total inositol phosphates, it is not viable
for processed foods and feeds which can contain higher levels of
some lower myo-inositol phosphate forms (i.e. IP3, IP4, IP5) that would
co-elute with phytic acid and contribute to overestimation of the
phytic acid content.3,4
Given the complexities of the purification and measurement of phytic
acid separate from lower myo-inositol phosphate forms, Megazyme
has developed a simple, quantitative method (K-PHYT) to measure
total “available phosphorus” released from food and feed samples that
is amenable to high numbers of samples and does not require tedious
anion-exchange purification. This method involves acid extraction
of inositol phosphates followed by treatment with a phytase that is
specific for phytic acid (IP6) and the lower myo-inositol phosphate
forms (i.e. IP2, IP3, IP4, IP5). Subsequent treatment with alkaline
phosphatase ensures the release of the final phosphate from myoinositol
phosphate (IP1) which is relatively resistant to the action of
phytase. The total phosphate released is measured using a modified
colourimetric method and given as grams of phosphorus per 100 g of
sample material.5,6
Alkaline phosphatase will also release phosphate from monophosphate
esters other than myo-inositol phosphate, however analyses of a broad
spectrum of samples using K-PHYT indicated that phosphorus released
from monophosphate esters other than myo-inositol phosphate is
small.

KITS:

Kits suitable for performing 50 assays are available from Megazyme. The
kits contain the full assay method plus:
Bottle 1: Buffer (25 mL, pH 5.5) and sodium azide (0.02% w/v)
as a preservative.
Stable for > 2 years at 4°C.
Bottle 2: Phytase suspension (1.2 mL).
Stable for > 2 years at 4°C.
Bottle 3: Buffer (25 mL, pH 10.4), plus MgCl2, ZnSO4 and
sodium azide (0.02% w/v) as a preservative.
Stable for > 2 years at 4°C.
Bottle 4: Alkaline phosphatase suspension (1.2 mL).
Stable for > 2 years at 4°C.
Bottle 5: Phosphorus standard solution (24 mL, 50 μg/mL)
and sodium azide (0.02% w/v) as a preservative.
Stable for > 2 years at 4°C.
Bottle 6: Oat flour control powder (5 g; Phosphorus content,
see bottle).
Stable for > 5 years at room temperature.

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