The determination of amino sugars in the presence of amino acids and glucose

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Abstract
A method is described for the quantitative determination of amino sugars in the presence of amino acids and glucose. The procedure is based upon the observation of Schloss (1951) that amino sugars form volatile chromogen(s) when heated with acetylacetone in alkaline solution. The volatile fraction is separated by distillation and a red colour is formed by reaction with p-dimethylaminobenzaldehyde. The method overcomes the interferences due to amino acids in the presence of glucose, which form only non-volatile chromogens.