Determination of Total and Reducing Sugars in Foods

The sugar in the solid part of fruits generally consists of glucose and fructose (hexose). These sugars are called reducing sugars. In addition to glucose and fructose, fruits also contain variable amounts of sucrose. The total of reducing sugar and sucrose analyzed in fruits, vegetables and products is called “Total Sugar”.

In foods, sugars other than sucrose show reducing properties. Since sucrose is not reducing, sucrose is first converted into invert sugar by chemical method and determined as glucose - fructose and invert sugar.

The purpose of determining sugar in foods; It can be listed as determining the total amount of sugar and invert sugar, directing the production processes, determining the amount of energy in foods, and determining the compliance of the foods with the relevant standards.

The determination of sugar by the Lane – Eynon Method is a practical and easy method. It is based on the principle that invert sugar reduces Cu-II-oxide in Fehling solution to water-insoluble Cu-I-oxide in alkaline medium and boiling temperature.

For the Determination of Total and Reducing Sugar in Foods, please contact Nanolab Food Analysis Laboratory.