Fructan Assay Kit

The Fructan test kit is suitable for the specific measurement and analysis of fructan in plant extracts and food products containing starch, sucrose and other sugars.

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Product Code
100 assays per kit

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Validation of Methods

AACC Method 32-32.01


AOAC Method 999.03


CODEX Method Type III 

Colourimetric method for the determination of Fructan in plant
products, foodstuffs and other materials

(1) Sucrose + H2O → D-glucose + D-fructose

                             (β-amylase + maltase + pullulanase)
(2) Starch + maltosaccharides + H2O → D-glucose

(3) D-Glucose + D-fructose → D-sorbitol + D-mannitol

        (exo-inulinase + endo-inulinase)
(4) Fructan + H2O → D-glucose + D-fructose

                                                    (100°C, 6 min)
(5) D-Glucose + D-fructose + PAHBAH → PAHBAH colour complex

Kit size:                             100 assays
Method:                             Spectrophotometric at 410 nm
Total assay time:              ~ 90 min
Detection limit:                 1-100% of sample weight
Application examples:
Flours, plant materials (e.g. onion), food products and other materials
Method recognition:    
AOAC (Method 999.03), AACC (Method 32-32.01) and CODEX
(Type III Method)


  • Very cost effective
  • All kit reagents stable for > 2 years after preparation
  • Unaffected by high sucrose / reducing sugar concentrations
  • Fructan kits are only available from Megazyme
  • Simple format
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included

Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study.

McCleary, B. V., Gibson, T. S. & Mugford, D. C. (1997). Journal of AOAC International, 80, 571-579.

Measurement of total fructan in foods by enzymatic/spectrophotometric method: Collaborative study.

McCleary, B. V., Murphy, A. & Mugford, D. C. (2000). Journal of AOAC International, 83(2), 356-364.

Measurement of carbohydrates in grain, feed and food.

McCleary, B. V., Charnock, S. J., Rossiter, P. C., O’Shea, M. F., Power, A. M. & Lloyd, R. M. (2006). Journal of the Science of Food and Agriculture, 86(11), 1648-1661.

Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries.

Kamal-Eldin, A., Lærke, H. N., Knudsen, K. E. B., Lampi, A. M., Piironen, V., Adlercreutz, H., Katina, K., Poutanen, K. & Aman, P. (2009). Food & Nutrition Research, 53.

Waxy endosperm accompanies increased fat and saccharide contents in bread wheat (Triticum aestivum) grain.

Yasui, T. & Ashida, K. (2011). Journal of Cereal Science, 53(1), 104-111.

Characterization and in vitro immunomodulatory screening of fructo-oligosaccharides of Asparagus racemosus Willd.

Thakur, M., Connellan, P., Deseo, M. A., Morris, C., Praznik, W., Loeppert, R. & Dixit, V. K. (2012). International Journal of Biological Macromolecules, 50(1), 77-81.

Steam‐girdling of barley (Hordeum vulgare) leaves leads to carbohydrate accumulation and accelerated leaf senescence, facilitating transcriptomic analysis of senescence‐associated genes.

Parrott, D. L., McInnerney, K., Feller, U. & Fischer, A. M. (2007). New Phytologist, 176(1), 56-69.

Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity Screen.

Andersson, A. A. M., Andersson, R., Piironen, V., Lampi, A. M., Nyström, L., Boros, D., Fraś, A., Gebruers, K., Courtin, C. M., Delcour, J. A., Rakszegi, M., Bedo, Z., Ward, J. L., Shewry, P. R. & man, P. (2013). Food Chemistry, 136(3-4), 1243-1248.

Distribution and characterisation of fructan in wheat milling fractions.

Haskå, L., Nyman, M. & Andersson, R. (2008). Journal of Cereal Science, 48(3), 768-774.

Comparison of a colorimetric and a high‐performance liquid chromatography method for the determination of fructan in pasture grasses for horses.

Longland, A. C., Dhanoa, M. S. & Harris, P. A. (2012). Journal of the Science of Food and Agriculture, 92(9), 1878-1885.

Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys.

Nemeth, C., Andersson, A. A. M., Andersson, R., Mangelsen, E., Sun, C. & Åman, P. (2014). Food and Nutrition Sciences, 2014, 5(6), 581-589.

Chain length of inulin affects its degradation and the microbiota in the gastrointestinal tract of weaned piglets after a short-term dietary application.

Paßlack, N., Al-Samman, M., Vahjen, W., Männer, K. & Zentek, J. (2012). Livestock Science, 149(1-2), 128-136.

How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers?

Rakha, A., Åman, P. & Andersson, R. (2011). International Journal of Molecular Sciences, 12(5), 3381-3393.


R. S. & Singh, R. P. Singh. (2017). “Current Developments in Biotechnology and Bioengineering”, pp 423-446.
To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction: Theory of the Analytical Procedure
Chapter 2: Kit Contents
Chapter 3: Preparation of Kit Reagents
Chapter 4: Preparation of Buffer Solutions
Chapter 5: Preparation of PAHBAH Reagent
Chapter 6: Preparation of Alkaline Borohydride Solution
Chapter 7: Weighing Samples
Chapter 8: Assay Procedure: Extraction & Filtration
Chapter 9: Assay Procedure: Removal of Sucrose, Starch & Reducing Sugars
Chapter 10: Assay Procedure: Hydrolysis & Measurement of Fructan
Chapter 11: Assay Procedure: Development of Colour with PAHBAH Reagent
Chapter 12: Calculations

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.