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Improvement in the quantification of reducing sugars by miniaturizing the Somogyi-Nelson assay using a microtiter plate
- Shao, Yijing, Lin, Amy Hui-Mei
- Food chemistry 2018 v.240 pp. 898-903
- aromatic compounds, carbohydrate content, colorimetry, food chemistry, low calorie foods, reducing sugars
- Measuring reducing sugar is a common practice in carbohydrate research, and the colorimetric assay developed by Somogyi and Nelson has a high sensitivity in a broad concentration range. However, the method is time-consuming when analyzing a large number of samples. In this study, a modified Somogyi-Nelson assay with excellent accuracy and sensitivity was developed using a 96-well microplate. This microassay greatly improves the analytic capacity and efficacy of the method.