It is a measurement of total sugar, sucrose, and reducing sugars. The most common reducing (invert) sugars are glucose and fructose. Sucrose is a non-reducing sugar. Any sucrose present in a sample is broken down into its separate component parts, glucose and fructose, before analysis for total sugar is performed.
During storage, the invert sugar content of sugar beets increases with increasing storage time and storage temperature, significantly reducing the processing quality of the beet. Invert sugar results from the enzymatic breakdown of sucrose into glucose and fructose. Methods for detecting invert sugar in sugar beet have a low sample frequency and are costly.
The invert sugar content is calculated based on the glucose content. This requires a constant glucose/fructose ratio in freshly harvested sugar beets and sugar beets stored under different conditions.
Today, in advanced laboratories, the glucose / fructose ratio of freshly harvested beets and beets stored under different conditions is analyzed and the invert sugar content is calculated based on the glucose content of the sugar. There is a close linear relationship between glucose and invert sugar content in freshly harvested and stored beets.
In our organization, testing, analysis, measurement, and evaluation studies comply with national and international standards and current legal regulations, ensuring reliable and impartial results. Among the numerous tests conducted within this scope are quality tests – including total sugar, invert sugar, and sucrose analysis services.
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