Study on Determination of Main Components in Honey by Near-infrared Spectroscopy
10.11842/wst.2015.09.036
- VernacularTitle:近红外光谱法测定蜂蜜中主要成分的研究＊
- Author:
Lin QIU
;
Ying LIU
;
Yuanyuan ZHANG
;
Wanyi LI
;
Xuan YANG
- Publication Type:Journal Article
- Keywords:
Honey;
near-infrared spectroscopy;
fructose;
glucose;
reducing sugar
- From:
World Science and Technology-Modernization of Traditional Chinese Medicine
2015;(9):1949-1952
- CountryChina
- Language:Chinese
-
Abstract:
This study was aimed to establish a fast determination method of main components in honey. Honey samples from difference production bases were used as study objects. Transmission and reflection spectra of different honey samples were collected with the Fourier transform near infrared spectrometer. The main components in honey (moisture content, fructose content, glucose content and reducing sugar content) were detected by the near infrared quantitative analysis technique. The near infrared quantitative analysis models of moisture content, fructose content, glucose content and reducing sugar content in honey were established by the partial least squares (PLS). The results showed that the correlation coefficient (r) of the moisture content, fructose content, glucose content and reducing sugar content in honey were 0.997 25, 0.973 90, 0.927 94 and 0.952 68, respectively. The root mean square error of prediction (RMSEP) were 0.165 (%), 0.564 (%), 1.300 (%) and 1.270 (%), respectively. It was concluded that determination of main components in honey by the near-infrared spectroscopy technology was a fast and nondestructive determination method with high accuracy, which can be used in the quantitative detection of main components in honey.
