品牌：爱尔兰Megazyme
果聚糖广泛分布于植物界。单子叶植物，双子叶植物和绿藻中均存在。
以分子结构和分子重量区别果聚糖。也可以分为三类：菊粉组，果聚糖组和带支链组。菊粉组主要或专门由果糖基果糖键组成。果聚糖组主要或专门由果糖基果糖键组成。带支链组由大量的（2→1）和（2→6）果糖基果糖键共同组成。
目前存在很多测定植物材料和食品中果聚糖的方法。被广泛接受的是水解为D-果糖（和D-葡萄糖）后再测定的方法。这存在将蔗糖，D-果糖和D-葡萄糖分别去除或测定的问题，Pontis(1966)已经报道了蔗糖，D-葡萄糖和D-果糖的去除方法，利用蔗糖酶水解蔗糖，再通过氢氧化钠煮沸破坏随之产生的D-果糖和D-葡萄糖及原有的单糖。据报道，蔗糖酶对菊粉组低聚果糖的作用是缓慢的，可以通过选择正确的孵育时间使其失效。通过测定目前使用的纯化的酵母蔗糖酶，发现很难。
但是，本试剂盒提供的方法操作简单，使用标准实验室设备，并且是精确性，可重复性和专一性都很好。采用的酶是高纯度酶，专一性水解蔗糖，淀粉和果聚糖。采用的蔗糖酶快速水解蔗糖但对1-蔗果三糖和其他果聚糖的水解活性可以忽略不计（McCleary和Blakeney,1999）(图2)。在底物浓度为10 mg/mL时,蔗糖与1-蔗果三糖的相对水解比率为3,800：1。
原理：
蔗糖被蔗糖酶水解为D-葡萄糖和D-果糖。同时，如果样品中存在淀粉和麦芽多糖通过高纯β-淀粉酶，普鲁兰酶和麦芽糖酶联合作用被水解D-葡萄糖。用碱性***物处理生成的还原糖，将其继续被还原为糖醇。用稀释的乙酸将溶液调至中性，并去除过量的***物。果聚糖被纯化果聚糖酶（菊粉外切酶）水解为D-葡萄糖和D-果糖，通过PAHBAH法测定生成的还原糖。这个方法方便操作，D-葡萄糖和D-果糖的对应颜色一致。含有半乳糖苷蔗糖寡糖的样品如（棉子糖）在蔗糖/淀粉酶混合物（酶溶液1）处理前推荐使用α-半乳糖苷酶（来源于黑曲霉）孵育。释放的单糖通过碱性***物处理去除。如果处理中包括这一步骤，需要在计算中考虑体积的变化（如溶液5的最终体积应用1.15mL代替1.1mL）.
原理：
检测方法：分光光度法 @410 nm
反应时间：~90min
检测限：样品重量的1-100%
应用案例：
面粉、植物食材（例如，洋葱）、食品和其它食材
方法识别：
AOAC (方法 999.03), AACC (方法 32-32.01) 和 CODEX (Type III 方法)
试剂盒组成：
| Bottle 1: |
蔗糖酶，加上β-淀粉酶、支链淀粉酶、麦芽糖酶，冷干粉。 |
|
-20°C稳定超过 5年 |
| Bottle 2: |
果聚糖酶。重组菊粉外切酶和重组菊粉内切酶，冻干粉。 |
|
-20°C稳定超过 5年 |
| Bottle 3: |
果聚糖受控粉。伴有α-纤维素的果聚糖冻干粉。 |
|
室温下干燥保存稳定超过 5年 |
| Bottle 4: |
蔗糖受控粉。伴有α-纤维素的蔗糖冻干粉。 |
|
室温下干燥保存稳定超过 5年 |
| Bottle 5: |
D-葡萄糖标准溶液(5 mL, 1.0 mg/mL) 溶于 0.2% (w/v)苯甲酸溶液中。 |
|
室温下稳定超过 5年 |
优点：
所有试剂制备后可保质超过12个月
价格非常具有竞争力
不受高浓度蔗糖/还原糖影响
仅Megazyme能提供果聚糖检测试剂盒
检测方法十分简单
官网提供Mega-Calc™ 软件工具用于一站式原始数据处理
包含标准溶液
原理：
果聚糖（fructosan）是β-D-呋喃果糖的多聚体。是由果糖聚合而生成的多糖的总称。存在于很多植物的根、茎、叶及种子中。比如存在于芦笋等天然食物中，常用于水解后制取果糖。果聚糖可用做增稠剂、稳定剂、胶凝剂、黏结剂，用于一般加工食品，常作为乳化稳定剂、气泡稳定剂使用。
Megazyme品牌的果聚糖检测试剂盒适用于含有淀粉，蔗糖和其他糖类的植物提取物和食品中果聚糖的具体测量和分析。果聚糖HK试剂盒适用于所有低聚果糖（还原和非还原）和果聚糖多糖的具体测量和分析。
Megazyme品牌果聚糖检测试剂盒系列产品，信息如下：
| 产品编号 |
中文名称 |
英文品名 |
规格 |
| K-FRUCHK |
果聚糖[HK法]检测试剂盒 |
Fructan HK Assay Kit |
50 assays per kit |
| K-FRUC |
果聚糖检测试剂盒 |
Fructan Assay Kit |
100 assays per 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.
Colourimetric method for the determination of Fructan in plant
products, foodstuffs and other materials
Principle:
(sucrase)
(1) Sucrose + H2O → D-glucose + D-fructose
(β-amylase + maltase + pullulanase)
(2) Starch + maltosaccharides + H2O → D-glucose
(borohydride)
(3) D-Glucose + D-fructose → D-sorbitol + D-mannitol
(non-reducing)
(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)
Advantages
- 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
参考文献：
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., L?rke, 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.
Steamgirdling of barley (Hordeum vulgare) leaves leads to carbohydrate accumulation and accelerated leaf senescence, facilitating transcriptomic analysis of senescenceassociated 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., Nystr?m, L., Boros, D., Fra?, 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. Hask?, L., Nyman, M. & Andersson, R. (2008). Journal of Cereal Science, 48(3), 768-774.
Comparison of a colorimetric and a highperformance 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. & ?man, 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. Pa?lack, N., Al-Samman, M., Vahjen, W., M?nner, 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., ?man, P. & Andersson, R. (2011). International Journal of Molecular Sciences, 12(5), 3381-3393.
