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Possibilities of Near-Infrared Spectroscopy for the Assessment of Principle Components in Honey

文献类型： 外文期刊

作者： Tu Zhen Hua 1 ; Ji Bao Ping 1 ; Meng Chao-ying 2 ; Zhu Da-zhou 3 ; Wang Lin-ge 1 ; Qing Zhao-shen 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.China Agr Univ, Coll Informat & Elect Engn, Beijing 100083, Peoples R China

3.Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China

关键词： Honey; Near infrared spectroscopy; Water; Fructose; Glucose

期刊名称：SPECTROSCOPY AND SPECTRAL ANALYSIS （ 影响因子：0.589； 五年影响因子：0.504 ）

ISSN： 1000-0593

年卷期： 2009 年 29 卷 12 期

页码：

收录情况： SCI

摘要： The potential of near infrared spectroscopy (NIR) as a nondestructive method for determining the prinicple components of honeys Was studied for 133 unifloral honeys and multifloralh 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 (PI-S) regression, the models of honey were compared. The best calibration model gives the correlation coefficients of 0. 978 5, 0. 931 1 and 0. 890 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. 1531 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.

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