| 光谱学与光谱分析 |
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| Possibilities of Near-Infrared Spectroscopy for the Assessment of Principle Components in Honey |
| TU Zhen-hua1, JI Bao-ping1, MENG Chao-ying2, ZHU Da-zhou3, WANG Lin-ge1, QING Zhao-shen1* |
1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
3. National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China |
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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 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 (PLS) regression, the models of honey were compared. The best calibration model gives the correlation coefficients of 0.978 5, 0.931 1 and 0.890 7 for water, fructose and glucose, respectively, with the root mean square error of prediction (RMSEP) of 0.410 8(%), 1.914 48(%) and 2.531 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.
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Received: 2008-12-30
Accepted: 2009-04-02
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Corresponding Authors:
QING Zhao-shen
E-mail: qingzhaoshen@cau.edu.cn
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