Title: [6] New colorimetric methods of sugar analysis
Abstract: This chapter discusses the new colorimetric methods of sugar analysis. The inclusion of new and specific reactions for monosaccharides of biological significance is emphasized. The development of specific color reactions for sugars is based on the formation of furfural derivatives on heating an aqueous solution of the sugar with a strong acid. Subsequent complexing of the derivative with an appropriate organic developer provides a basis for the formation of a color which is characteristic for a given class of sugars. The inability of the 4-carbon sugars to form furan derivatives under these conditions retarded the development of a specific assay procedure. The determination of tetroses method is based on the observation that tetroses can combine with the breakdown products of higher sugars to yield a chromophore with a characteristic absorption spectrum. Among the many colorimetric assays available for the determination of pentoses, the phloroglucinol reaction possesses the unique advantage that it is unaffected by the presence of ketopentoses, hexoses, and heptoses. The determination of aldohexoses in biological materials is frequently complicated by the presence of ketohexoses in either free or phosphorylated form.
Publication Year: 1966
Publication Date: 1966-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
Access and Citation
Cited By Count: 291
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot