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Sucrose can be measured in the Industrial & Biotechnology applications.

Please see examples below.

Industry & Biotechnology

Sucrose is usually measured in the fermentation and culture control applications

Industry & Biotechnology

A simple two-step electrochemical enzymatic assay for sucrose in aqueous solutions or extracts


i) Sucrose, a disaccharide, is stoichiometrically hydrolysed by Invertase (ß-fructosidase) to a-D-glucose and fructose in a simple pre-reaction. Under the special buffer conditions used, mutarotation to ß-D-glucose rapidly occurs:

ii) In the presence of molecular oxygen, ß-D-glucose is oxidised by the enzyme glucose oxidase to gluconic acid and hydrogen peroxide:

Under the conditions of the assay, oxygen consumption is directly proportional to glucose concentration, which relates directly to the original sucrose concentration. Any glucose originally present is measured directly after simple aqueous dilution as in the pre-reaction.

Technical Summary

Samples Aqueous solutions and extracts
Sample Volume 10µl
Analysis Time 20 seconds (analyser)
Analytical Range 0.5 - 20 %W/V All analysers
Reagent Stability

Shelf-life 9 months unopened stored at 0 - 5°C. Reconstituted invertase, 3 - 4 days (4 vials) if stored at 0 - 5°C. Aliquots may be frozen for extended life.


4 vials of Invertase (ß-fructosidase) are provided to maximise kit life.

Sample opacity or turbidity presents no problem since the sensor system is electrochemical rather than spectrophotometric.

Endogenous glucose, if present, should be determined as a sample 'blank', i.e. extract diluted pro-rata in water instead of ß-fructosidase.

Incomplete hydrolysis may take place for sucrose concentrations greater than 10 %W/V. For greater accuracy at these levels repeat hydrolysis using a 5µl sample and scale results as detailed in kit instructions.


No analysers are currently available for this analyte.

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