[Enzymatic determination of glucose and saccharose in selected dietetic foods]

The need to enlarge the offer of dietetic foods requires more sensitive methods for the determination of certain food constituents. Thus, the exact estimation of glucose and saccharose in foods for diabetics is of particular importance. The enzymatic determination of the two sugars is suited for these purposes. The enzymatic method used by the authors is described. On the basis of results from their own investigations, the authors compare the values yielded by the enzymatic method with those obtained by means of the Luff-Schoorl procedure. The differences observed were more or less great from one food to another.