Sugar content

The value obtained as a result of a polarization measurement for sucrose is expressed as "pol" or "polarization" or "degrees pol" and not as percentage of sugar, but it is considered to closely approximate the sugar content. 

Emmerich Method. This method is for determination of trace amounts of reducing sugars in pure sucrose and white and refined sugars with reducing sugar content up to 0.15%. The test is carried out in a nitrogen atmosphere and is based on the reduction of 3,6-dinitrophthahc acid. 

Purity = sugar content as percent of total dissolved solids content. 

Table 1. Type and sugar contents in sweet sorghum collected from several areas...

Sixteen solid-phase materials were tested on a laboratory scale and the antho-cyanin and sugar content of collected fractions were determined. Among these, reverse-phase silica gels and macroreticular non-ionic acrylic polymer adsorbents such as Serdolit PAD IV or Amberlite XAD-7 turned out to be most suitable. SPE was used to investigate these materials on an enlarged scale, improving elution gradient and column purification. Amberlite XAD-7 was successfully applied in a middle-scale separation. ... 

This paper will not described the chemical structure of pectins which is a difficult problem [1] even if the physical properties in solution and ability to form gel must be directly related with the distribution of the units along the chain. The functional properties of pectins are not only related to the neutral sugar content (up to 15 %) but also to the distribution of structural blocks having very different contibutions. 

The HM and LM pectins give two very different types of gels the mechanisms of stabilization of the junction zones in the two cases are described and few characteristics given. The different molecular characteristics (DE, distribution of methoxyl or acetyl substituents, neutral sugar content or rhamnose content) play an important role on the kinetic of gelation, mechanical properties of the gel formed and also on the experimental conditions to form the stronger gels. All these points were briefly discussed. 

Matsuhashi S, Inoue S-1, Hatanaka C (1992) Simultaneous measurement of the galacturonate and neutral sugar contents of pectic substances by an enzymic-HPLC method. Biosci Biotech Biochem 56 1053-1057... 

Summarised in Table 1 is the neutral sugar compositions and anhydrogalacturonic acid content of XRPP released by pectinase reaction and acid hydrolysis, respectively. In both cases, XRPP were found to be rich in xylose and galactose content, but low in mannose content. The total neutral sugar content in XRPP released by acid hydrolysis was 28.4%,... 

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