產(chǎn)品貨號：ZZK-K-LACSU

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-Glu cose 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-Glu cose andfructose, and lactose is hydrolysed by β-galactosidase to D-Glu cose plusD-galactose. The D-Glu cose released from sucrose and lactose, and thefree D-Glu cose in the sample, are determined enzymically [usually withGlu cose oxidase/peroxidase reagent (GOPOD Reagent)].

KITS:

Kits contain sufficient reagents for performing 100 measurements ofD-Glu cose, 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 大于 2 years at 4°C.

Bottle 2: β-Galactosidase (lactase; A. niger, 1 mL) suspension. Stablefor 大于 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 大于 4years at 4°C.

Bottle 4: GOPOD Reagent Enzymes. Glu cose oxidase plus peroxidase and4-aminoantipyrine. Freeze-dried

powder.

Stable for 大于 5 years at -20°C.

Bottle 5: D-Glu cose standard solution (5 mL, 1.0 mg/mL) in 0.2% (w/v)benzoic acid.

Stable for 大于 5 years at room temperature.

Bottle 6: Control flour sample. Sucrose, lactose and D-Glu cose contentsshown on vial label.

Stable for

大于 5 years at room temperature.

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