Maltose is a disaccharide formed by two molecules of glucose linked by an α-1, 4 glycosidic bond, also known as maltodisaccharide.Maltose is not only involved in the glucose metabolism in the body, but also widely used in the food and pharmaceutical industries, which is one of the important indicators of product quality control.<br/>
Maltose is decomposed by enzymes to produce two molecules of glucose. Glucose reacts with the chromogenic agent to form a chromogenic substance, which can show color changes. There is a characteristic absorption peak at 505 nm, and the depth of its color is directly proportional to the content of maltose.
