Color reactions of carbohydrates

What are the Color Reactions of Carbohydrates? Carbohydrates are a class of

organic molecules with the general chemical formula Cn(H2O)n. These
compounds are literally carbon hydrates monomers.

There are a number of informative simple tests that may be used to characterize
sugars. These tests will utilize a test reagent that will yield a colour change after
reacting with specific functional groups of the compounds being tested.

These are reactions that can detect the presence or absence of carbohydrates in test
solutions. They range in specificity from the very general to the very specific.

In this experiment, the Molisch test, Iodine test, Benedict’s test, Barfoed’s Test,
Seliwanoff’s test and Bial’s Test were conducted to determine the presence of a
particular carbonyl group.

Several qualitative tests have been devised to detect members of this biologically
significant class of compounds. These tests will utilize a test reagent that will yield
a colour change after reacting with specific functional groups of the compounds
being tested.

Introduction

Simple sugars, starches, and cellulose are organic compounds that have the
approximate formula C(H2O)n, which accounts for the name carbohydrate or
hydrate of carbon that is usually applied to this group of compounds.

They are not truly hydrates of carbon but are polyhydroxy (alcohol) compounds
that contain an aldehyde or ketone, functional group.

These functional groups give the carbohydrates some of their chemical properties.
Several qualitative tests have been devised to detect members of this biologically
significant class of compounds.
 These tests will utilize a test reagent that will yield a color change after reacting
with specific functional groups of the compounds being tested.

These reactions can detect the presence or absence of carbohydrates in test

solutions. They range in specificity to the very general to the very specific.

Test 1: Molisch’s Test for Carbohydrates

The Molisch test is a general test for the presence of carbohydrates. Molisch’s
reagent is a solution of alpha-naphthol in 95% ethanol. This test is useful for
identifying any compound that can be dehydrated to furfural or
hydroxymethylfurfural in the presence of H2SO4.

The basic reaction of Molisch’s test

Furfural is derived from the dehydration of pentoses and pentosans, while
hydroxymethylfurfural is produced from hexoses and hexosans. Oligosaccharides
and polysaccharides are hydrolyzed to yield their repeating monomers by the acid.
The alpha-naphthol reacts with the cyclic aldehydes to form purple condensation
products. Although this test will detect compounds other than carbohydrates (i.e.,
glycoproteins), a negative result indicates the absence of carbohydrates.

Method: Add 2 drops of Molisch reagent to 2 mL of the sugar solution and mix
thoroughly. Incline the tube, and gently pour 5 mL of concentrated H2SO4 down
the side of the test tube. A purple colour at the interface of the sugar and acid
indicates a positive test. Disregard a green colour if it appears.