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Non – reducing sugars are the one who do not have free aldehyde or ketone group. They have acetal instead of hemi – acetal wherein an acetal has two O – R group, one – R and – H group that are all attached to the one same carbon.
Sucrose is the best example of non-reducing sugars.
Benedict’s test is used to determine if the sugar sample is non – reducing or reducing in nature. If Benedict’s solution is added to the sugar sample and we see no change in the color, then the sugar sample is non-reducing. And If we see a change in the color of the sugar sample, then it is reducing.
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Benedict’s reagent is made of sodium citrate, anhydrous sodium carbonate & copper (II) sulphate pentahydrate. When we add benedict’s reagent to the sample solution, reducing sugars reduces the blue coloured copper sulphate to the red – brown coloured copper sulphide. Whereas, in terms of non – reducing sugars, we do not see any change in the color.
|Blue||No non – reducing sugars present|
|Green||Traces of non – reducing sugars present|
|Yellow||Low amount of reducing sugars present|
|Orange||Moderate amount of reducing sugars present|
|Brick – Red||High amount of reducing sugars present|