[Possibilities of near-infrared spectroscopy for the assessment of principle components in honey].
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.
Tu
Zhen-Hua
ZH
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Ji
Bao-Ping
BP
Meng
Chao-Ying
CY
Zhu
Da-Zhou
DZ
Wang
Lin-Ge
LG
Qing
Zhao-Shen
ZS
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
D014867:Water; D005632:Fructose; D005947:Glucose