title: The Application of Quality Identification in Honey by Photoacoustic Spectroscopy.
abstract: The photoacoustic spectrum of glucose, sucrose and honey solutions in the visible range are measured by using the single-light photoacoustic spectrometer, and are compared with the spectra from spedtrophotometry method. The spectral characteristics of the above solutions show that the spectral background intensity and spectral profile have some differences for different kinds of solutions. The spectra of the three kinds of solutions all have strong peak value at 485 and 655 nm, but the intensity ratios between the two peaks are different. Besides, there are characteristic peak at 475, 576 and 630 nm for glucose, and the sucrose has apparent characteristic peak at 632 nm, these characteristic peaks can be used for detecting whether the natural honey has been added glucose or sucrose. By comparing two kinds of spectrum of the same solution, the intensity of photoacoustic spectrum is more responsive to the wavelength, indicating photoacoustic spectrometry has a higher sensitivity in the test of material composition.
authors.forename: Wen-ting
authors.initials: WT
authors.lastname: Tao
authors.forename: Ping
authors.initials: P
authors.lastname: Yuan
authors.forename: Wen-juan
authors.initials: WJ
authors.lastname: Guo
authors.forename: Jian-en
authors.initials: JE
authors.lastname: Liu
mesh_terms: D000162:Acoustics; D005947:Glucose / Q000032:analysis; D006722:Honey / Q000032:analysis*; D012996:Solutions; D013057:Spectrum Analysis; D013395:Sucrose / Q000032:analysis
chemical_list: D012996:Solutions; D013395:Sucrose; D005947:Glucose