title: [Possibilities of near-infrared spectroscopy for the assessment of principle components in honey].
abstract: The potential of near infrared spectroscopy (NIR) as a nondestructive method for determining the principle components of honeys was studied for 153 unifloral honeys and multifloral honey samples. Fourier transform near-infrared spectroscopy (FT-NIR), CCD near-infrared spectroscopy and PDA near-infrared spectroscopy were evaluated to quantitatively determine water content, fructose content and glucose content in honey. On the basis of partial-least square (PLS) regression, the models of honey were compared. The best calibration model gives the correlation coefficients of 0.978 5, 0.931 1 and 0.90 7 for water, fructose and glucose, respectively, with the root mean square error of prediction (RMSEP) of 0.410 8(%), 1.914 48(%) and 2.531 9(%) respectively. The results demonstrated that near-infrared spectrometry is a valuable, rapid and nondestructive tool for the quantitative analysis of the principle components in honey.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Zhen-Hua
authors.initials: ZH
authors.lastname: Tu
authors.forename: Bao-Ping
authors.initials: BP
authors.lastname: Ji
authors.forename: Chao-Ying
authors.initials: CY
authors.lastname: Meng
authors.forename: Da-Zhou
authors.initials: DZ
authors.lastname: Zhu
authors.forename: Lin-Ge
authors.initials: LG
authors.lastname: Wang
authors.forename: Zhao-Shen
authors.initials: ZS
authors.lastname: Qing
mesh_terms: D002138:Calibration; D005632:Fructose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D006722:Honey / Q000032:analysis*; D016018:Least-Squares Analysis; D025341:Principal Component Analysis; D017550:Spectroscopy, Fourier Transform Infrared; D019265:Spectroscopy, Near-Infrared; D014867:Water / Q000032:analysis
chemical_list: D014867:Water; D005632:Fructose; D005947:Glucose