Abstract We describe a general method that permits characterization of 100-pg to 1-ng quantities of sugars. Thus, oligosaccharides are subjected to methanolysis, followed by per- p -bromobenzoylation or pernaphthoylation, and the methylglycoside peresters are separated by high-pressure liquid chromatography. The method is also applicable to amino and acetamido sugars. If required, the separated sugar