Fructan HK Assay Kit

The Fructan HK test kit is suitable for the specific measurement and analysis of all fructo-oligosaccharides (reducing and non-reducing) and of fructan polysaccharides but is not suitable for the analysis of samples containing high levels of D-glucose, D-fructose, sucrose or maltose. Note that this is a modified version of AOAC method 999.03/AACC Method 32.32.01 (K-FRUC) in which the overall assay principle remains unchanged but detection is performed through the enzymatic hexokinase/glucose-6-phosphate dehydrogenase system as opposed to the reducing sugar PAHBAH determination. The K-FRUCHK procedure has not received official method status.

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Product Code
50 assays per kit

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Validation of Methods

AACC Method 32-32.01


AOAC Method 999.03

UV-method for the determination of Fructan in foodstuffs,
beverages and other materials

                (sucrase, pH 6.5, 40°C)
(1) Sucrose + H2O → D-glucose + D-fructose

                      (Maltase, pH 6.5, 40°C)
(2) maltose + maltotriose → D-glucose

                       (hexokinase + phosphoglucose isomerase)
(3) D-Glucose + D-fructose + ATP → G-6-P + ADP

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

     (exo-inulinase + endo-inulinase, pH 4.5, 40°C)
(5) Fructan + H2O                D-glucose + D-fructose

Kit size:                              50 assays
Method:                              Spectrophotometric at 340 nm
Total assay time:               ~ 30 min
Detection limit:                  1-100% of sample weight
Application examples:
Flours, plant materials (e.g. onion), food products and other materials
Method recognition:    
This method is a modification of AOAC Method 999.03 and AACC
Method 32-32.01


  • Very cost effective
  • All reagents stable for > 12 months after preparation
  • Fructan kits are available only from Megazyme
  • Simple format
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included

Enzymic analysis of the fine structure of galactomannans.

McCleary, B. V. (1994). “Methods in Carbohydrate Chemistry”, Vol. X, (J. N. BeMiller, D. J. Manners and R. J. Sturgeon, Eds.), John Wiley & Sons Inc., pp. 175-182.

Measurement of inulin and inulin-degrading enzymes.

McCleary, B. V. (1998). “Proceedings of the Seventh Seminar on Inulin”, (A. Fuchs and A. Van Laere, Eds.), European Fructan Association, pp. 36-45.

Fructans - Analytical approaches to a fibre that ferments.

Blakeney, A. B., McCleary, B. V. & Mugford, D. C. (1997). Chemistry in Australia, 17-19.

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 inulin and oligofructan.

McCleary, B. V. & Blakeney, A. B. (1999). Cereal Foods World, 44, 398-406.

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.

Seasonal changes of carbohydrates composition in the tubers of Jerusalem artichoke.

Krivorotova, T. & Sereikaite, J. (2014). Acta Physiologiae Plantarum, 36(1), 79-83.

Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads.

Capriles, V. D. & Arêas, J. A. (2013). Food & Function, 4(1), 104-110.

Fructan and free fructose content of common Australian vegetables and fruit.

Muir, J. G., Shepherd, S. J., Rosella, O., Rose, R., Barrett, J. S. & Gibson, P. R. (2007). Journal of Agricultural and Food Chemistry, 55(16), 6619-6627.

Diarrhoea during enteral nutrition is predicted by the poorly absorbed short‐chain carbohydrate (FODMAP) content of the formula.

Halmos, E. P., Muir, J. G., Barrett, J. S., Deng, M., Shepherd, S. J. & Gibson, P. R. (2010). Alimentary Pharmacology & Therapeutics, 32(7), 925-933.

Fructan content of commonly consumed wheat, rye and gluten-free breads.

Whelan, K., Abrahmsohn, O., David, G. J. P., Staudacher, H., Irving, P., Lomer, M. C. E. & Ellis, P. R. (2011). International Journal of Food Sciences and Nutrition, 62(5), 498-503.

Quantification of fructans, galacto‐oligosacharides and other short‐chain carbohydrates in processed grains and cereals.

Biesiekierski, J. R., Rosella, O., Rose, R., Liels, K., Barrett, J. S., Shepherd, S. J., Gibson, R. & Muir, J. G. (2011). Journal of Human Nutrition and Dietetics, 24(2), 154-176.

Characterisation of dietary fibre components in cereals and legumes used in Serbian diet.

Dodevska, M. S., Djordjevic, B. I., Sobajic, S. S., Miletic, I. D., Djordjevic, P. B. & Dimitrijevic-Sreckovic, V. S. (2013). Food Chemistry, 141(3), 1624-1629.

Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers.

Hempel, S., Jacob, A. & Rohm, H. (2007). European Food Research and Technology, 224(3), 335-341.

Wild-boar disturbance increases nutrient and C stores of geophytes in subalpine grasslands.

Palacio, S., Bueno, C. G., Azorín, J., Maestro, M. & Gómez-García, D. (2013). American Journal of Botany, 100(9), 1790-1799.

Comparison of gel strength of Kamaboko containing powders from nine different vegetables and fruits.

Yaguchi, S., Shimoda, M., Fukushima, H. & Maeda, T. (2017). Journal of National Fisheries University, 65(1), 1-8.

Prebiotic green tea beverage added inclusion complexes of catechin and β-cyclodextrin: Physicochemical characteristics during storage.

de Souza, R. C., Júnior, O. V., Pinheiro, K. H., Klososki, S. J., Pimentel, T. C., Cardozo Filho, L. & Barão, C. E. (2017). LWT-Food Science and Technology, 85, 212-217.


R. S. & Singh, R. P. Singh. (2017). “Current Developments in Biotechnology and Bioengineering”, pp 423-446.

Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type.

Pimentel, T. C., Madrona, G. S., Garcia, S. & Prudencio, S. H. (2015). LWT-Food Science and Technology, 63(1), 415-422.
To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Theory of the Analytical Procedure
Chapter 2: Kit Description
Chapter 3: Preparation of Reagent Solutions/Suspensions
Chapter 4: Samples Containing 0 – 12% Fructan
Chapter 5: Samples Containing 12 – 100% Fructan
Chapter 6: Analysis of Fructan Content
Chapter 6A: Hydrolysis of Sucrose & Low DP Maltosaccharides
Chapter 6B: Hydrolysis of Fructan
Chapter 6C: Measurement of Fructan
Chapter 7: Calculation of Fructan Content

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