Revertose are sugars with reducing properties. In sugars, both monosaccharides containing free aldehyde or ketone groups and disaccharides containing free aldehyde groups are reductive. Revertose mainly include glucose, fructose, galactose, lactose, maltose, etc. Revertose are reduced to amino compounds after co-heating with 3, 5-dinitrosalicylic acid under alkaline conditions, and are reddish brown in alkaline solution. The amount of revertose is proportional to the depth of color of reddish-brown substances, so as to determine the content of revertose in samples.
