Application of FTIR-ATR spectroscopy to the quantification of sugar in honey

作者：Anjos, Ofelia^*; Campos, Maria Graca; Ruiz, Pablo Contreras; Antunes, Paulo

来源：Food Chemistry, 2015, 169: 218-223.

DOI：10.1016/j.foodchem.2014.07.138

• Honey sugars
• Fructose
• Glucose
• HPAEC-IPAD
• FTIR-ATR
• Validation

A Fourier transform infrared spectroscopic method with attenuated total reflectance (FTIR-ATR) and partial least squares (PLS) regression model for the prediction of sugar content in honey samples was calculated. @@@ Standards of trehalose, glucose, fructose, sucrose, melezitose, turanose and maltose were used to identify and quantify the individual sugar components in 63 honey samples by HPAEC-IPAD. @@@ Fructose and glucose are the highest sugars in honey with an average value of 36% and 26%, respectively. @@@ The 1stDer spectra with MSC or SLS in the wave number range from 1500 to 750 cm(-1) provide the best calibration model with a r(2) of 86.60 and 86.01 with RPD of 2.6 and 2.55, respectively for fructose and glucose. @@@ For turanose and melezitose good models were also found. @@@ The FTIR-ATR showed to be a good methodology to quantify the main sugar content in honey and easily adapted to routine analysis.

• 出版日期2015-2-15