“…The determination of carbohydrates in food samples is an important step in their quality control. Nowadays, methods used for this purpose, such as redox titration [1][2][3], IR-and Raman spectroscopy [4][5][6], UV-vis-spectrometry [7,8], liquid chromatography [9][10][11] and capillary electrophoresis [12,13], are widely applied in laboratories. Their main drawbacks include the complicated sample treatment, the high cost of the equipment and the requirement for a highly qualified operator.…”