What is reducing sugar?
Reducing sugar means reducing sugar. Reducibility is attributed to monosaccharides containing free aldehyde groups or ketone groups or disaccharides containing free aldehyde groups. There are many kinds of reducing sugars, such as glucose, fructose, galactose, lactose and maltose.
Method for identifying reducing sugar
In the experiment, the main method to identify reducing sugar is Fehling reagent method. The specific operation process is as follows: firstly, NaOH solution with mass concentration of 0. 1g/mL and CuSO4 solution with mass concentration of 0.05g/mL are used to prepare biological tissue solutions with high sugar content, such as apples, pears, Chinese cabbage leaves, white radishes and the like. It should be noted that the color of the selected biological tissue should be light or close.
After the above two solutions are prepared, the tissue solution to be detected is first injected into the test tube, and then the ignition reagent is dripped into the test tube. After mixing evenly, put the test tube into a big beaker filled with warm water of 50 ~ 65℃ and heat it for about 2 minutes, then brick red precipitate can be observed.