D-Fructose/D-Glucose Assay Kit

D-Fructose/D-Glucose test kit, an enzymatic UV-method for the measurement and analysis of D-fructose and/or D-glucose in plant and food products.

Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.

Suitable for manual, auto-analyser and microplate formats.

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Product Code
110 assays (manual) / 1100 assays (microplate)
/ 1100 assays (auto-analyser)

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UV-method for the determination of D-Fructose and D-Glucose
in foodstuffs, beverages and other materials

(1) D-Glucose + ATP → G-6-P + ADP

(2) D-Fructose + ATP → F-6-P + ADP

          (glucose-6-phosphate dehydrogenase)
(3) G-6-P + NADP+ → gluconate-6-phosphate + NADPH + H+

    (phosphoglucose isomerase)
(4) F-6-P             ↔             G-6-P

Kit size:    110 assays (manual) / 1100 (microplate)
                                          / 1100 (auto-analyser)

The number of manual tests per kit can be doubled if all volumes are halved. 
This can be readily accommodated using the MegaQuantTM 
Spectrophotometer (D-MQWAVE).

Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 13 min
Detection limit:                 0.66 mg/L
Application examples:
Wine, beer, fruit juices, soft drinks, milk, jam, honey, dietetic foods,
bread, bakery products, candies, desserts, confectionery, ice-cream,
fruit and vegetables, condiments, tobacco, cosmetics, pharmaceuticals,
paper and other materials (e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by AOAC, EN,


  • PVP incorporated to prevent tannin inhibition
  • Validated by the University of Wine, Suze la Rousse, France
  • Very competitive price (cost per test)
  • All reagents stable for > 2 years after preparation (manual analysis applications)
  • Rapid reaction at either 25 or 37°C
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included
  • Extended cofactors stability
  • Suitable for manual, microplate and auto-analyser formats

Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

Megazyme “advanced” wine test kits general characteristics and validation.

Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.

Lactose fermentation by Kombucha – a process to obtain new milk–based beverages.

Iličić, M., Kanurić, K., Milanović, S., Lončar, E., Djurić, M. & Malbaša, R. (2012). Romanian Biotechnological Letters, 17(1), 7013-7021.

Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance.

Maioli, M., Pes, G. M., Sanna, M., Cherchi, S., Dettori, M., Manca, E. & Farris, G. A. (2008). Acta Diabetologica, 45(2), 91-96.

Endocrine and metabolic effects of consuming fructose- and glucose-sweetened beverages with meals in obese men and women: Influence of insulin resistance on plasma triglyceride responses.

Teff, K. L., Grudziak, J., Townsend, R. R., Dunn, T. N., Grant, R. W., Adams, S. H., Keim, N. L., Cummings, B. P., Stanhope, K. L. & Havel, P. J. (2009). Journal of Clinical Endocrinology & Metabolism, 94(5), 1562-1569.

Metabolic and endocrine profiles in response to systemic infusion of fructose and glucose in rhesus macaques.

Adams, S. H., Stanhope, K. L., Grant, R. W., Cummings, B. P. & Havel, P. J. (2008). Endocrinology, 149(6), 3002-3008.

β-Fructofuranosidase and sucrose phosphorylase of rumen bacterium Pseudobutyrivibrio ruminis strain 3.

Kasperowicz, A., Stan-Glasek, K., Guczynska, W., Pristas, P., Javorsky, P., Vandzurova, A. & Michalowski, T. (2012). World Journal of Microbiology and Biotechnology, 28(3), 1271-1279.

Comparative effects of fructose and glucose on lipogenic gene expression and intermediary metabolism in HepG2 liver cells.

Hirahatake, K. M., Meissen, J. K., Fiehn, O. & Adams, S. H. (2011). PloS one, 6(11), e26583.

Measurement of glucose and fructose in clinical samples using gas chromatography/mass spectrometry.

Wahjudi, P. N., Patterson, M. E., Lim, S., Yee, J. K., Mao, C. S. & Lee, W. N. P. (2010). Clinical Biochemistry, 43(1-2), 198-207.

Physiological studies of Leuconostoc mesenteroides strain NRRL B-1149 during cultivation on glucose and fructose media.

Bivolarski, V., Vasileva, T., Shukla, R., Goyal, A. & Iliev, I. (2012). Journal of BioScience & Biotechnology, 1(3), 235-240.

Aldose reductase is implicated in high glucose‐induced oxidative stress in mouse embryonic neural stem cells.

Fu, J., Tay, S. S. W., Ling, E. A. & Dheen, S. T. (2007). Journal of Neurochemistry, 103(4), 1654-1665.

Immobilised yeast grape must deacidification in a recycle fixed bed reactor.

Portugal, I., Ribeiro, S. C., Xavier, A. M. R. B., Centeno, F. & Strehaiano, P. (2011). International Journal of Food Science & Technology, 46(2), 284-289.

Influence of ursolic acid on glucooligosaccharides synthesized by dextransucrase from Leuconostoc mesenteroides Lm 28.

Vasileva, T., Bivolarski, V., Bozov, P. & Iliev, I. (2015). Journal of BioScience & Biotechnology, 4(2).

Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups.

Figàs, M. R., Prohens, J., Raigón, M. D., Fita, A., García-Martínez, M. D., Casanova, C., Borràs, D., Plazas, M., Andúja, I. & Soler, S. (2015). Food Chemistry, 187, 517-524.

Differential adsorption of Ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging.

Petruzzi, L., Baiano, A., De Gianni, A., Sinigaglia, M., Corbo, M. R. & Bevilacqua, A. (2015). Toxins, 7(10), 4350-4365.

Chemical and sensory profiles of rosé wines from Australia.

Wang, J., Capone, D. L., Wilkinson, K. L. & Jeffery, D. W. (2016). Food Chemistry, 196, 682-693.

Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date.

Bowen, A. J. & Reynolds, A. G. (2015). Food Research International, 76(3), 540-549.

Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid.

Cañete-Rodríguez, A. M., Santos-Dueñas, I. M., Jiménez-Hornero, J. E., Torija-Martínez, M. J., Mas, A. & García-García, I. (2016). Food and Bioproducts Processing, 99, 188-196.

Aroma compounds in Ontario Vidal and Riesling icewines. II. Effects of crop level.

Bowen, A. J. & Reynolds, A. G. (2015). Food Research International, 76, 550-560.

Enhancement of acetyl xylan esterase activity on cellulose acetate through fusion to a family 3 cellulose binding module.

Mai-Gisondi, G., Turunen, O., Pastinen, O., Pahimanolis, N. & Master, E. R. (2015). Enzyme and Microbial Technology, 79-80, 27-33.

An approach for estimating the maximum specific growth rate of Gluconobacter japonicus in strawberry purée without cell concentration data.

Cañete-Rodríguez, A. M., Santos-Dueñas, I. M., Jiménez-Hornero, J. E., Torija-Martínez, M. J., Mas, A. & García-García, I. (2016). Biochemical Engineering Journal, 105, 314-320.

Oligosaccharide Synthesis in Fruit Juice Concentrates Using a Glucansucrase From Lactobacillus reuteri 180.

Johansson, S., Diehl, B., Christakopoulos, P., Austin, S. & Vafiadi, C. (2016). Food and Bioproducts Processing, 98, 201-209.

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