MODERN METHODS FOR DETERMINING SUGAR CONTENT IN FOOD PRODUCTS

The article discusses modern methods for determining the sugar content in various food products. Traditional and instrumental methods for the analysis of sugars, such as titrimetry, refractometry, polarimetry and high-performance liquid chromatography (HPLC), are described. Promising biosensor methods based on the use of enzymes and other biological receptors for selective binding and detection of carbohydrates are considered.