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
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.
屠振华1，籍保平1，孟超英2，朱大洲3，王林舸1，庆兆珅1* . 近红外光谱法测定蜂蜜中主要成分的可行性研究[J]. 光谱学与光谱分析, 2009, 29(12): 3291-3294.
TU Zhen-hua1, JI Bao-ping1, MENG Chao-ying2, ZHU Da-zhou3, WANG Lin-ge1, QING Zhao-shen1* . Possibilities of Near-Infrared Spectroscopy for the Assessment of Principle Components in Honey. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2009, 29(12): 3291-3294.
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