The D-Fructose and D-Glucose Assay Kit (MegaQuant™ Format)

The D-Fructose and D-Glucose MegaQuant™ Format test kit is suitable for the measurement and analysis of D-fructose and D-glucose in grapes, grape juice and wine using the MegaQuant™ colorimeter (measurement at 505 nm).

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Product Code
Content/size
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Price
Qty
K-FRGLMQ
60 assays per kit
$221.00

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

Principle:
                         (hexokinase)
(1) D-Glucose + ATP → G-6-P + ADP

                         (hexokinase)
(2) D-Fructose + ATP → F-6-P + ADP

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

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

                            (diaphorase)
(5) INT + NADPH + H+ → NADP+ + INT-formazan

Kit size:                           60 assays
Method:                           Spectrophotometric at 505 nm
Reaction time:                 ~ 5 min
Detection limit:               23.2 mg/L
Application examples:
Grape juice / must, 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:      Novel method

Advantages

  • Novel product, patented technology
     
  • Spectrophotometer / laboratory expertise not required
     
  • Highly stable reagents (at least three seasons use)
     
  • Very competitive price (cost per test)
     
  • Very simple procedure
     
  • Rapid reaction time (~ 10 min)
     
  • Standard included

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.

Production of Bioethanol from Agricultural Wastes Using Residual Thermal Energy of a Cogeneration Plant in the Distillation Phase.

Cutzu, R. & Bardi, L. (2017), Not Peer-reviewed.

Improvement of the protein quality of wheat bread through faba bean sourdough addition.

Coda, R., Varis, J., Verni, M., Rizzello, C. G. & Katina, K. (2017). LWT-Food Science and Technology, 82, 296-302.
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.

FAQs