Maltose is a type of carbohydrate produced by the action of malt containing amylase on starch. It can be consumed directly or used as a nutrient in culture media preparation.
Maltose is broken down by α-glucosidase to produce two molecules of glucose. The glucose is then specifically oxidized to generate a (pink) red-colored product by reacting with a chromogenic agent. This product has a maximum absorption peak at 520 nm, allowing the maltose content to be determined.
危险品化学品经营许可证（带存储）