Fructan contents were analyzed in mezcal maguey juice (Agave salmiana), which were characterized and subjected to termal hydrolysis process. A set of experiments were conducted to compare the effect of the hydrolysis for 10 h at three temperatures (90, 100 and 110 °C) and three juice pH values (2.5, 4.6, 5.5). The hydrolysis process was monitored by measuring the release of sugars and the residual substrate by High Performance Liquid Chromatography (HPLC).The results obtained with a mathematical model that describes the kinetics of the degradation or hydrolysis of fructan and fructose liberation proposed. The temperature and pH of the sample exert significant effect on the kinetics. The main product of the hydrolysis of fructan is fructose and hydrolysis degree is between 27.28 and 92.10%.