D-Fructose/D-Glucose Assay Kit (Liquid Ready Reagents) 

The D-Fructose/D-Glucose (Liquid Ready Reagents) test kit is a rapid, reliable and accurate method for the specific measurement and analysis of D-fructose and D-glucose in wine, beverages, foodstuffs and other materials. Supplied as a "ready to use" liquid stable formulation that is suitable for auto-analyser and microplate formats.

Suitable for auto-analyser and microplate formats.

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

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UV-method suitable for auto-analyser and microplate formats 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:                           1100 assays (microplate) / 1100 (auto-analyser)
Method:                           Spectrophotometric at 340 nm
Reaction time:                 ~ 13 min
Detection limit:                133 mg/L (recommended format)
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
  • “Ready to use” liquid stable formulation
  • Very competitive price (cost per test)
  • All reagents stable for > 2 years
  • Very rapid reaction (~ 13 min)
  • Standard included
  • Suitable for microplate and auto-analyser formats

The effect of temperature and film covers on the storage ability of Arbutus unedo L. fresh fruit.

Guerreiro, A. C., Gago, C. M. L., Miguel, M. G. C. & Antunes, M. D. C. (2013). Scientia Horticulturae, 159, 96-102.

Synergistic effect of Aspergillus niger and Trichoderma reesei enzyme sets on the saccharification of wheat straw and sugarcane bagasse.

van den Brink, J., Maitan‐Alfenas, G. P., Zou, G., Wang, C., Zhou, Z., Guimarães, V. M. & de Vries, R. P. (2014). Biotechnology Journal, 9(10), 1329-1338.
The training video below demonstrates some general principles of wine analysis.

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: MegaQuant Assay Format
Chapter 3: Manual Format – Recording Spectrophotometer
Chapter 4: Manual Format –Non Recording Spectrophotometer
Chapter 5: Autoanalyser Format
Chapter 6: Liquid Ready Reagents
Chapter 7: Sample Preparation/PVPP Treatment

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.