An improved method of detecting sugars on paper chromatograms.

MOST of the methods of detection of sugars depend upon the formation of furfurals by the treatment of the sugar with mineral acid or fairly strong organic acid (for example, trichloracetic acid), and subsequent formation of a coloured compound with an amine or a phenol. The most common faults of the reagents hitherto tried are: (1) a partial destruction of the paper, making it fragile; (2) a dark background colour; (3) poor distinction between the various classes of sugars.