果聚糖检测试剂盒 Fructan Assay Kit 产

产品货号：K-FRUC

品牌：Megazyme

产品品名：果聚糖检测试剂盒

英文品名：Fructan Assay Kit

规格型号：100 assays per kit

AOAC Method 999.03 and AACC Method 32-32.01. For the specific measurement of fructan in plant extracts and food products containing starch, sucrose and other sugars.

INTRODUCTION:

Fructans are defined as any compound where one or more fructosylfructose
linkage constitutes a majority of the linkages (Lewis, 1993).
This refers to polymeric material as well as oligomers as small as the
disaccharide, inulobiose. Material included in this definition may or may
not contain D-glucosyl substituents. The terms oligomer and polymer
are used by fructan researchers to distinguish between materials which
can be specifically characterised and those which cannot (Lewis, 1993).
Fructans are widely distributed in the plant kingdom. They are present
in monocotyledons, dicotyledons and in green algae. Fructans differ in
molecular structure and in molecular weight. They may be classified
into three main types: the inulin group, the levan group and the
branched group. The inulin group consists of material that has mostly
or exclusively the (2→1) fructosyl-fructose linkage. Levan is material
which contains mostly or exclusively the (2→6) fructosyl-fructose
linkage. The branched group has both (2→1) and (2→6) fructosylfructose
linkages in significant amounts (e.g. graminan from Gramineae).
Several procedures have been described for the measurement of
fructan in plant material and food products. It is generally accepted
that these are best measured after hydrolysis to D-fructose and
D-glucose. This introduces the problem of independently removing,
or measuring, sucrose, D-fructose and D-glucose. Pontis (1966)
has reported the removal of sucrose, D-glucose and D-fructose by
hydrolysing sucrose with a crystalline yeast invertase and destroying the
resulting D-glucose and D-fructose as well as existing monosaccharides
by boiling with sodium hydroxide. However, yeast invertase also
hydrolyses lower degree of polymerisation (DP) fructo-oligosaccharides
(FOS); at a concentration of 10 mg/mL, 1-kestose is hydrolysed at
approx. 20% the rate of sucrose and 1,1-kestotetraose is hydrolysed at
approx. 10% the rate of sucrose (McCleary and Blakeney, 1999).
An alternative approach (Quemener et al., 1993) involves the use of
capillary gas chromatography (CGC) or HPLC to analyse extracts
of samples either untreated, or treated with amyloglucosidase or
amyloglucosidase plus inulinase (fructanase). By measuring sucrose,
D-fructose and D-glucose in the various samples, and with appropriate
calculations, it is possible to get an estimate of free D-glucose and
D-fructose, sucrose, starch and fructan. The possible interference
of raffinose-series oligosaccharides (which may be present in
some samples) was not considered. The crude fructanase enzyme
preparation used in this work contains a very active α-galactosidase,
and, consequently, any raffinose-series oligosaccharides present in
the sample will also be hydrolysed to D-fructose and D-glucose (and
D-galactose). Separate from the possible problems with raffinoseseries
oligosaccharides, this method is quite complex and requires the
use of expensive equipment.

The currently described method (McCleary and Blakeney, 1999;
McCleary and Rossiter, 2004) is specific for fructans, including
those from chicory, dahlia, jerusalem artichoke, onion, wheat stems
and leaves and agave. Of these, the highly branched (2→1),(2→6)
fructan from agave (Agavaceae) is the most resistant, but even this
is completely hydrolysed under the described assay conditions.
Commercial fructan products such as Raftilose P-95? (partially
hydrolysed chicory inulin) are underestimated by this method to an
extent related to the degree of hydrolysis of the fructan (approx. 20%).
The actual degree of underestimation is readily determined analytically
if samples of the fructan/FOS ingredient are available (see Appendix A).

KITS:

Kits suitable for performing 100 determinations of fructan are
available from Megazyme. The kits contain the full assay method plus:
Bottle 1. Sucrase plus β-amylase, pullulanase and maltase as
a freeze-dried powder.
Stable for > 5 years at -20°C.
Bottle 2. Fructanase. Recombinant exo-inulinase and
recombinant endo-inulinanase as a freeze-dried
powder.
Stable for > 5 years at -20°C.
Bottle 3. Fructan Control Flour. Fructan freeze-dried in
the presence of α-cellulose.
Stable for > 5 years stored dry at room temperature.
Bottle 4. Sucrose Control Flour. Sucrose freeze-dried in
the presence of α-cellulose.
Stable for > 5 years stored dry at room temperature.
Bottle 5. D-Fructose Standard Solution (1.5 mg/mL) in
0.2% (w/v) benzoic acid.
Stable for > 5 years at room temperature.

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