“…The labeling step serves the dual purpose of installing a hydrophobic group on the polar sugar to improve chromatographic properties and enabling sensitive detection due to the fluorophore. The typical such method is reductive amination with an aromatic amine such as 2-aminobenzoic acid (2-AA; anthranilic acid), 2-aminobenzamide (2-AB), or 2-aminopyridine (2-AP), which react with the oligosaccharide reducing end under mild conditions with in situ reduction of the intermediate Schiff base with sodium cyanoborohydride. − A second common technique is derivatization with 1-phenyl-3-methyl-5-pyrazolone (PMP) to afford products containing two chromophores per product molecule and deliver a detection limit in the high femtomole range with UV detection. , Many of these fluorescent/UV labeling methods result in intense HPLC peaks due to the excess reagent required, which can complicate the analysis by obscuring peaks of interest or necessitate sample cleanup steps that extend the analysis time and result in sample loss. , Several fluorogenic reagents for reducing sugar analysis have also been reported in the literature dating as far back as the 1960s, including 1,2-diarylethylenediamines, aromatic amidines, o -phenylenediamine, 2-cyanoacetamide, resorcinol, and ethylenediamine sulfate, although the majority of such methods relied only on total fluorescence measurements in a spectrometer rather than separation of various sugars, and these protocols do not appear to have become part of the standard carbohydrate analysis toolkit. Fluorogenic reagents specific for sialic acids are also known, such as thiobarbituric acid and acetoacetanilide/ammonia …”