Cereal Chem 48:270 - 275.  |  VIEW ARTICLE
Automated Determination of Reducing Sugar and Sucrose in Food Products.

R. E. Oborn, R. A. Libby, J. M. Ernst, and J. C. Henderson. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

This procedure provides a rapid method for quantitating the reducing sugar and sucrose contents in a variety of food products using Technicon AutoAnalyzer components. Sodium 2,4-dinitrophenolate reacts with reducing sugars to form a yellow-red azoxyphenolate compound. The nature of this reaction is discussed in detail. Absorbance at 550 nm. is directly proportional to the reducing sugar concentration. Sucrose is analyzed by the same method after automated hydrolysis. Samples are clarified and filtered manually before the automated sugar analyses. Dextrose and sucrose serve as standards. Results compare favorably with those obtained by a classical copper reduction method but require less than one-third the time.