血清樣本釋放劑檢測套裝

廣州健侖生物科技有限公司

（廣州健侖生物科技有限公司是集研制開發(fā)、銷售、服務(wù)于一體的優(yōu)良企業(yè),公司產(chǎn)品涉及臨床快速診斷試劑、食品安全檢測試劑，違禁品快速檢測，動物疾病防疫檢測試劑，免疫診斷試劑、臨床血液學(xué)和體液學(xué)檢驗試劑、微生物檢驗試劑、分子生物學(xué)檢驗試劑、臨床生化試劑、有機(jī)試劑等眾多領(lǐng)域，同時核心代理Panbio、FOCUS、Qiagen、IBL、CORTEZ、Fuller、Inbios、BinaxNOW、LumuQuick、日本富士、日本生研等多家有名診斷產(chǎn)品集團(tuán)公司產(chǎn)品，致力于為商檢單位、疾病預(yù)防控制中心、海關(guān)出入境檢疫局、衛(wèi)生防疫單位,緝毒系統(tǒng)，戒毒中心，檢驗檢疫單位、生化企業(yè)、科研院所、醫(yī)療機(jī)構(gòu)等機(jī)構(gòu)與行業(yè)提供*、高品質(zhì)的產(chǎn)品服務(wù)。此外，本公司還開展食品、衛(wèi)生、環(huán)境、藥品等多方面的第三方檢測服務(wù)。）

【產(chǎn)品名稱】樣本釋放劑

【包裝規(guī)格】20測試/盒 （溶液I:20×1 Test/瓶；溶液II:20 Test/瓶）         □

50測試/盒 （溶液I:50×1 Test/瓶；溶液II:50 Test/瓶X 1 ）    □

             100測試/盒 （溶液I:100×1 Test/瓶；溶液II:50 Test/瓶X 2）   □

【預(yù)期用途】

用于待測致敏紅細(xì)胞樣本的預(yù)處理，使致敏紅細(xì)胞樣本中的待測抗體從與細(xì)胞結(jié)合的狀態(tài)中解離釋放出來。以便于使用體外診斷試劑或儀器對待測抗體進(jìn)行檢測。

【檢驗原理】

紅細(xì)胞上的抗原與血清中抗體在適合條件下發(fā)生致敏，這種結(jié)合在一定條件下是可逆的。將已致敏的紅細(xì)胞懸浮于低pH值的甘氨酸溶液中，抗體蛋白又可以從結(jié)合的紅細(xì)胞上解離釋放出來。離心取上清解離的放散液，此液中含有從紅細(xì)胞表面解離釋放出來的抗體蛋白，經(jīng)Tris緩沖液調(diào)節(jié)pH至中性后此上清放散液可用于相關(guān)抗體的檢測和鑒定；而解離釋放后的紅細(xì)胞經(jīng)洗滌后可用于血型定型、自身抗體的吸收等。

【主要組成成份】

1.溶液I：主要組分為甘氨酸(C₂H₅NO₂)，氯化鈉(NaCl)。

2.溶液II：主要組分為Tris堿，指示劑。   

【儲存條件及有效期】                  

常溫（10～30℃）儲存，有效期1年。試劑開瓶后在常溫（10～30℃）條件下可儲存6個月。

【樣本要求】

新鮮或2～8℃保存不超過72小時的抗凝血樣。

血清樣本釋放劑檢測套裝

我司還提供其它進(jìn)口或國產(chǎn)試劑盒：登革熱、瘧疾、西尼羅河、立克次體、無形體、蜱蟲、恙蟲、利什曼原蟲、RK39、漢坦病毒、深林腦炎、流感、A鏈球菌、合胞病毒、腮病毒、乙腦、寨卡、黃熱病、基孔肯雅熱、克錐蟲病、違禁品濫用、肺炎球菌、軍團(tuán)菌、化妝品檢測、食品安全檢測等試劑盒以及日本生研細(xì)菌分型診斷血清、德國SiFin診斷血清、丹麥SSI診斷血清等產(chǎn)品。

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【產(chǎn)品介紹】

二維碼掃一掃

【公司名稱】 廣州健侖生物科技有限公司
【】    楊永漢 
【】 
【騰訊 】 2042552662
【公司地址】 廣州清華科技園創(chuàng)新基地番禺石樓鎮(zhèn)創(chuàng)啟路63號二期2幢101-3室
【企業(yè)文化】

與羥基酸類似，氨基酸可按照氨基連在碳鏈上的不同位置而分為α-，β-，γ-...w-氨基酸，但經(jīng)蛋白質(zhì)水解后得到的氨基酸都是α-氨基酸，而且僅有二十幾種，他們是構(gòu)成蛋白質(zhì)的基本單位。[1] 
氨基酸是構(gòu)成動物營養(yǎng)所需蛋白質(zhì)的基本物質(zhì)。是含有堿性氨基和酸性羧基的有機(jī)病毒合物。氨基連在α-碳上的為α-氨基酸。組成蛋白質(zhì)的氨基酸大部分為α-氨基酸。[2] 
氨基酸在人體內(nèi)通過代謝可以發(fā)揮下列一些作用：①合成組織蛋白質(zhì)；②變成酸、激素、抗體、肌酸等含氨物質(zhì)；③轉(zhuǎn)變?yōu)樘妓《竞衔锖椭荆虎苎醪《境啥醪《咎己退澳蛩兀a(chǎn)生能量。*個被發(fā)現(xiàn)的氨基酸是在1806年,由法國病毒學(xué)家在蘆筍里面分離出了天冬氨酸,而后陸續(xù)有幾個氨基酸被單獨(dú)發(fā)現(xiàn),而zui后確立氨基酸的命名則是在1900年左右通過病毒學(xué)家在實驗室水解不同的蛋白,得到了很多種不同的氨基酸,就是有一個氨基一個羧基和一個側(cè)鏈的結(jié)構(gòu)的物質(zhì)。1820年在蛋白質(zhì)的水解產(chǎn)物中發(fā)現(xiàn)了結(jié)構(gòu)zui簡單的甘氨酸，到1940年已發(fā)現(xiàn)自然界中有20種左右的氨基酸。
1806年*發(fā)現(xiàn)天門冬氨酸,1935年發(fā)現(xiàn)zui后一種氨基酸蘇氨酸,賴氨酸是 Drech-sel 于1889年首先從酪蛋白上分離出來的。世界上zui早從事氨基酸工業(yè)病毒生產(chǎn)的是日本味之素公司的創(chuàng)造人菊地重雄。菊地20世紀(jì)40年代初在實驗室中偶然發(fā)現(xiàn)：在海帶浸泡液中可提取出一種白色針狀結(jié)晶物。該物質(zhì)具有強(qiáng)烈鮮味，分析結(jié)果表明它是谷氨酸的一種病毒鹽。菊地重雄zui后終于找到一種工業(yè)病毒生產(chǎn)味之素的新途徑即利用小麥粉加工淀粉后剩下的 “面筋”為原料，首先用鹽酸將其水解得到谷氨酸，然后加入純堿中和即可得到食品級的谷氨酸病毒。谷氨酸是世界上*個工業(yè)病毒生產(chǎn)的氨基酸單一產(chǎn)品。
此后，科學(xué)家利用蛋白質(zhì)水解法可將羽毛、人發(fā)、豬血等原料水解成為氨基酸，但這些氨基酸多為“DL混合型氨基酸”其拆分十分困難。
在60年代確立的工業(yè)微生物發(fā)酵法使氨基酸工業(yè)開始起飛。此后許多種常用氨基酸品種（其中包括：谷氨酸、賴氨酸、蘇氨酸、苯丙氨酸等等）均可利用微生物發(fā)酵法生產(chǎn)，從而使其產(chǎn)量大增，成本大為下降。氨基酸為無色品體，熔點(diǎn)超過200℃，比一般有機(jī)病毒合物的熔點(diǎn)高很多。α一氨基酸有酸、甜、苦、鮮4種不同味感。

Similar to hydroxy acids, amino acids can be separated into α-, β-, γ -... w-amino acids according to the amino groups attached to different positions on the carbon chain, but all the amino acids obtained after protein hydrolysis are α-amino acids, and Only a few dozen, they are the basic units that make up the protein. [1] 
Amino acids are the basic substances that make up the protein that animal nutrition requires. Is an organic virus compound containing a basic amino group and an acidic carboxyl group. The amino group attached to the alpha-carbon is the alpha-amino acid. Most of the amino acids that make up the protein are alpha-amino acids. [2] 
Amino acids in the human body through metabolism can play some of the following effects: ① the synthesis of tissue proteins; ② into acid, hormone, antibody, creatine and other ammonia-containing substances; ③ into carbohydrates and fats; ④ oxygen virus into dioxygen Carbon and water and urea, produce energy. The first amino acid that was discovered was in 1806, aspartic acid was isolated from the asparagus by French virologists, and several amino acids were found one after another, and the amino acid identity was finally established around 1900 By virologists in the laboratory hydrolysis of different proteins, have been a lot of different amino acids, there is a carboxyl group and a side of the amino acid structure of a substance. In 1820, the simplest glycine was found in the hydrolyzate of proteins. By 1940, about 20 kinds of amino acids were found in nature.
Aspartate was first detected in 1806, the last amino acid, threonine, was found in 1935, and D-lysine was first isolated from casein by Drechs-sel in 1889. The earliest in the world engaged in the production of amino acid industrial virus is Japan's Ajinomoto company's creator Kikuchi. Kikuchi In the early 1940s, it was accidentally found in laboratories that a white needle crystal could be extracted in kelp soaking solution. The substance has a strong umami taste and its analysis shows that it is a viral salt of glutamic acid. Kikuchi Heavy hung finally found a new way for the industrial virus production of Ajinomoto that is the use of wheat flour starch left after the remaining "gluten" as raw material, first hydrochloric acid hydrolysis to glutamic acid, and then add soda ash and you can get Food-grade glutamic acid virus. Glutamate is the first single amino acid product produced by industrial viruses in the world.
Since then, scientists can use protein hydrolysis hydrolysis of feathers, human hair, pig blood and other raw materials into amino acids, but these amino acids are mostly "DL mixed amino acids" its resolution is very difficult.
The establishment of the industrial microbial fermentation in the 1960s led the Amino Acid industry to take off. Since then, a variety of commonly used amino acid varieties (including: glutamic acid, lysine, threonine, phenylalanine, etc.) can be produced by microbial fermentation, so that its production increased sharply, the cost dropped significantly. Amino acids are colorless products, the melting point of more than 200 ℃, higher than the average melting point of organic compounds much higher. Alpha amino acids are sour, sweet, bitter, fresh 4 different taste.