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96% of the foods consumed by people in daily life are products containing sugar. The molecular structure of sugar and the amount of sugar in the product are determined by various analysis methods.
The sum of reducing sugar and sucrose obtained by a certain method of fruits, vegetables and their products expresses the total sugar content of foodstuffs. The basis of all methods in sugar determination processes depends on the reducing property of sugars.
All monosaccharides are reducing. Some disaccharides may show reducing properties such as lactose and maltose or may not show reducing properties such as sucrose due to their monosaccharides. In this case, when determining the amount of sucrose, they are first converted to invert sugar, and then the amount of sucrose is determined.
Each of the glucose, fructose and sucrose amounts can be determined separately by enzymatic and titrimetric methods.
The methods used in sugar determination are as follows.
- Volumetric method
- Gravimetric method
- Instrumental method
Of these methods, the volumetric method is the most used. The methods within the scope of this method are as follows:
- Lane-Eynon Method
- The Luff Schoorl Method
- Bertrand Method
