DETERMINATION OF REDUCING

SUGAR USING THE SOMOGYI-NELSON

METHOD
FST3107-Introduction to Food Chemistry
 LEARNING OUTCOMES:
 Demonstrate the ability to select suitable method
for different characteristics of the sample.
 Understand the reaction behind the experiment.
 To collect, tabulate and analyze the experimental
data.
 To collaborate the experimental data with the
theory.
 Objective
 To comprehend the importance of reducing
sugar in food quality
Learning Outcomes.
 Demonstrate the ability to select suitable method
for different characteristics of the sample.
 Understand the reaction behind the experiment.
 To collect, tabulate and analyze the experimental
data.
 To collaborate the experimental data with the
theory.
 Introduction
 Why do we need to determine the sugar?

 The most often used method to determine amounts of

reducing sugars is the Somogyi- Nelson method.

 Other methods also available such as Benedict Method,

HPLC
 Principle of Method
 This method is based on reduction of Cu2+ ions to Cu+ ions by
reducing sugars.
 The Cu+ ions then reduce an aresenomolybdate complex,
which is prepared by reacting ammonium molybdate and
sodium arsenate in sulphuric acid.
 Reduction of the aresenomolybdate complex produces an
intense, stable, blue colour that is measured
spectrophotometrically.
 This reaction must be used with a standard curve the sugar(s)
being determine or with D-glucose.
 Procedure

 https://www.youtube.com/watch?v=ihsPM6Bjw9g
 https://www.youtube.com/watch?v=NtqsWKRW7N8
 Discussion
 Stated the reference value for the sample. Why
the value is different with the experimental data?
 Give justifications based on the food
compositions and quality of the food. From your
justifications what factors that can contribute to
it?
 How to control? - Gives recommendations on the
suitability or limitation of the method. - Stated
your opinion to consumer based on your
experimental data.
 Questions
1. 1. You and your group have been provided with a solution
comprising 0.51mg/ml glucose, 1.22mg/ml fructose,
0.26mg/ml lactose and 1.07mg/ml sucrose. Calculate the total
concentration of reducing sugar in the solution assuming no
error of analysis had occurred during the analysis. Give
justification for your answer.
2. Can a reducing sugar method be used to calculate the
glucose content in a starch hydrolysate solution? Explain
your answer.
3. How to prepare standard solution of 300µg/ml? 4. Explain
briefly the principle of spectrophotometer.
Thanks…