3.2.3.2 Action of acids on carbohydrates

3.2.3.2 Action of acids on carbohydrates

Polysaccharides in general are hydrolyzed into their constituent monosaccharide by boiling with dilute (0.5-1.0N) mineral acids, such as hydrochloric or sulfuric. The monosaccharide when treated with strong acids, to furfural and hydroxy methyl furfural. The furfural and hydroxyl methyl furfural content may be quantitatively determined by use of its color reaction with organic compounds.  

Anthrone is one such compound used for the estimation of sugars which forms a green coloured compound which is measured colorimetrically or spectrometrically.

Last modified: Monday, 9 April 2012, 5:55 AM