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Available Carbohydrates Assay Kit
100 Assays of each per kit
Prices exclude VAT
Content: | 100 assays of each per kit |
Shipping Temperature: | Ambient |
Storage Temperature: | Short term stability: 2-8oC, Long term stability: See individual component labels |
Stability: | > 2 years under recommended storage conditions |
Analyte: | Available Carbohydrates, Dietary Fiber |
Assay Format: | Spectrophotometer |
Detection Method: | Absorbance |
Wavelength (nm): | 340 |
Signal Response: | Increase |
Linear Range: | 4 to 80 μg of D-glucose, D-fructose or D-galactose per assay |
Limit of Detection: | 1.475 g/100 g |
Reaction Time (min): | ~ 5 h |
Application examples: | Food ingredients, food products and other materials. |
Method recognition: | AOAC Method 2020.07 |
The Available Carbohydrates Assay Kit method is suitable for the determination of available carbohydrates (AVCHO) comprising *total digestible starch (TDS) plus maltodextrins, sucrose, D-glucose, D-fructose and lactose. New Improved method receiving ‘First Action’ status: AOAC 2020.07. This method is designed to simulate in vivo conditions in the human small intestine (i.e. a 4 h incubation time with PAA + AMG) in parallel with recent advances in Dietary Fiber (DF) methodology (K-RINTDF: AOAC Method 2017.16) and in accordance with the new (physiological based) definition of DF announced by Codex Alimentarius in 2009. Also, sucrose is hydrolysed with a specific “sucrase” enzyme which (unlike invertase which has been used traditionally for this reaction) has no action on fructo-oligosaccharides (FOS).
* Total digestible starch (TDS) is defined as starch that is digested in a 4 h period and is part of the carbohydrate that is available for digestion and absorption in the human small intestine.
Assay Protocol Data Calculator Product Performance Validation Report
Symbol : | GHS05, GHS08 |
Signal Word : | Danger |
Hazard Statements : | H314, H334, H360 |
Precautionary Statements : | P201, P202, P260, P261, P264, P280, P284, P301+P330+P331, P304+P340, P342+P311, P501 |