Concept: A reducing sugar has a free aldehyde or ketone group (a free anomeric carbon) that can reduce Tollen's or Fehling's reagent. In sucrose, the anomeric carbons of both glucose and fructose are locked in the glycosidic linkage, so there is no free reducing group, making it a non-reducing sugar. Glucose, lactose and maltose each still have a free anomeric carbon and are therefore reducing sugars.
Answer: Option (B) - because in sucrose both anomeric carbons are involved in the glycosidic bond, leaving no free reducing group.