产品名称
总膳食纤维测定试剂盒, sufficient for ~100 assays
usage
sufficient for ~100 assays
technique(s)
photometry: suitable
application(s)
food and beverages
general analytical
storage temp.
2-8°C
Quality Level
Application
此检测通过酶促和比重联合法来测定食物中的总膳食纤维含量。 先使用热稳定的α-淀粉酶对干燥的脱脂食物样品进行凝胶化，然后通过蛋白酶和淀粉葡糖苷酶进行酶促消化，以除去样品中存在的蛋白质和淀粉。 之后加入乙醇来沉淀可溶性的膳食纤维。 过滤剩余物质，并使用乙醇和丙酮进行洗涤。 干燥后对剩余物质进行称重。 一半样品进行蛋白质分析，其余进行灰化。 总膳食纤维为扣除蛋白质和灰的重量之后的残余物质重量。
Biochem/physiol Actions
使用酶促和比重分析联合方法。 本操作步骤基于已发表的官方分析方法(Official Methods of Analysis)，15th ed., AOAC, Arlington, VA, Vol. II, Sec. 985.29, 1105 (1990) 。
Other Notes
检测总膳食纤维的试剂。
仅试剂盒组分
产品编号
说明
- α-Amylase, Heat-stable 10 mL
- Amyloglucosidase 10 mL
- Celite 50 g
- Protease 500 mg
signalword
Danger
Hazard Classifications
Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 2 - Eye Dam. 1 - Resp. Sens. 1 - Skin Irrit. 2 - STOT RE 1 Inhalation - STOT SE 3
target_organs
Lungs, Respiratory system
存储类别
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
flash_point_f
Not applicable
flash_point_c
Not applicable
法规信息
常规特殊物品
此项目有
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Foods (Basel, Switzerland), 9(6) (2020-06-13)
The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat
Laura Cebadera et al.
Foods (Basel, Switzerland), 9(5) (2020-05-21)
The most relevant nutrients and bioactive compounds (soluble sugars, dietary fiber, ascorbic acid and organic acids, individual phenolic compounds, fatty acids, and tocopherols) as well as antioxidant activity have been characterized in three extra early varieties of clementine (Citrus clementina
Urszula Trych et al.
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The aim of the study was to investigate the effect of high-pressure processing (HPP) and thermal processing (TP) on the bioaccessibility of vitamin C and anthocyanins as well as changes in the antioxidant capacity (AC) using ABTS+• and DPPH• tests
Antonio Vega-Gálvez et al.
Journal of food science and technology, 51(10), 2481-2489 (2014-10-21)
The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physico-chemical and structural properties of aloe vera gel at three pressure levels (300, 400 and 500 MPa
Maria J Carvalho et al.
Journal of food science, 82(11), 2554-2561 (2017-09-30)
Blueberries have a well-deserved reputation as a potential functional food, supported by studies which have identified and quantified various nutrients and bioactive phytochemicals with known benefits for human diet and health. Wild blueberries have attracted particular attention due to the
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