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Studies on the quality of commercial honey. I. A simple method for determination of sugars in honey


, : Studies on the quality of commercial honey. I. A simple method for determination of sugars in honey. Journal of the Japanese Society of Food and Nutrition 23(6): 374-378

A 3,6-dinitrophthalic acid colour reaction was used for determination of reducing sugars. Charcoal column chromatography separated honey sugars into the following 3 fractions: (1) aqueous eluate (glucose and fructose); (2) 7% ethyl alcohol eluate (disaccharides); (3) 50% ethyl alcohol eluate (higher oligosaccharides).

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