[Analysis of multi-component sugar aqueous solution in low-concentration by near-infrared spectrometry].
Near infrared spectrophotometry was used to determine the concentrations of one, two and three-component sugar aqueous solutions. However, this method was always applied to dry or low moisture products and was not practicable for fresh fruits and vegetables because of the strong absorption of water in near infrared region. In this paper, the authors applied NIR method to aqueous solutions and discussed how to enhance the sensitivity. In aqueous solution systems, concentration of each individual sugar was in range of 0.01-0.25 mol x L(-1). Different calibrations and predicted results were gotten and compared to each other when full spectra or significant spectra regions were considered. By selecting relevant spectra regions due to important structural information to overcome the disturbance from absorption of water, calculations could be optimized and predicted results of concentrations were more accurate regarding the standard error of calibration (SEC) and standard error of prediction (SEP).
Hu
Bin
B
Department of Chemistry, University of Science and Technology of China, Hefei 230026, China.
Chen
Da
D
Su
Qing-de
QD
D002138:Calibration; D002241:Carbohydrates / Q000032:analysis* / Q000737:chemistry / Q000592:standards; D005632:Fructose / Q000032:analysis / Q000737:chemistry / Q000592:standards; D005947:Glucose / Q000032:analysis / Q000737:chemistry / Q000592:standards; D012015:Reference Standards; D015203:Reproducibility of Results; D012996:Solutions / Q000032:analysis / Q000737:chemistry; D019265:Spectroscopy, Near-Infrared; D013395:Sucrose / Q000032:analysis / Q000737:chemistry / Q000592:standards; D014867:Water / Q000737:chemistry
D002241:Carbohydrates; D012996:Solutions; D014867:Water; D005632:Fructose; D013395:Sucrose; D005947:Glucose