K-AMYLSD中文版说明书

Content: 160 / 320 assays (manual) / 640 assays (auto-analyser)

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: α-Amylase

Assay Format: Spectrophotometer, Auto-analyser

Detection Method: Absorbance

Wavelength (nm): 400,

405  

Signal Response: Increase

Limit of Detection: 0.05 U/mL

Reproducibility (%): ~ 3%

Total Assay Time: ~ 20 min

Application examples: Sprout damaged wheat grain and food products such as jam sauces conserves and ice cream.

The Amylase SD Method is a highly sensitive colourimetric method for the determination of α-amylase in sprout damaged wheat grain (also known as pre-harvest sprouting or weather damaged wheat grain) and “late maturity α-amylase” wheat grain. Can also be used for measuring α-amylase in confectionery, soft drinks, brewing and fermentation, jams, sauces, conserves, ice cream and baby food.

Advantages

Extremely high sensitivity - 2.4-fold increase over Ceralpha (K-CERA) 

Very cost effective 

All reagents stable for > 2 years after preparation 

Very specific 

Simple format 

Mega-Calc™ software tool is available from our website for hassle-free raw data processing 

Standard included 

Suitable for Manual and auto-analyser formats

含量：160/320测定（手动）/640测定（自动分析仪）

运输温度：环境温度

储存温度：短期稳定性：2-8oC，

长期稳定性：参见单个组件标签

稳定性：在推荐的储存条件下超过2年

分析物：α-淀粉酶

化验格式：分光光度计、自动分析仪

检测方法：吸光度

波长（nm）:400，

405

信号响应：增加

检测限：0.05 U/mL

再现性（%）：~3%

总测定时间：~20分钟

应用示例：发芽受损的小麦和食品，如果酱酱、防腐剂和冰淇淋。

淀粉酶SD法是一种高灵敏度的比色法，用于测定发芽受损小麦颗粒（也称为收获前发芽或天气受损小麦颗粒）和“晚熟α-淀粉酶”小麦颗粒中的α-淀粉酶。也可用于测量糖果、软饮料、酿造和发酵、果酱、酱汁、防腐剂、冰淇淋和婴儿食品中的α-淀粉酶。

优点

极高的灵敏度-比Ceralpha（K-CERA）提高2.4倍

极具成本效益

所有试剂在制备后稳定超过2年

非常具体

简单格式

Mega Calc™ 我们的网站上提供了软件工具，可以轻松处理原始数据

包含标准

适用于手动和自动分析仪格式