How the determination of reducing sugars in foods by direct titration is quantified

The reducing sugar coefficient is calculated by calibrating the copper tartrate solution used using a standard glucose solution, and then the amount of reducing sugar in the sample is calculated using the formula

X=[m1/(m2*V*1000)/250]*100

. Where

m1

is the reducing sugar coefficient.

The reason for calibrating with standard glucose solution is because glucose itself is a reducing sugar,

and other saccharides end up

being hydrolyzed to the simplest glucose to participate in various reactions