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Rapid Analysis of Glucose, Fructose, Sucrose, and Maltose in Honeys from Different Geographic Regions using Fourier Transform Infrared Spectroscopy and Multivariate Analysis
Author(s) -
Wang Jun,
Kliks Michael M.,
Jun Soojin,
Jackson Mel,
Li Qing X.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01504.x
Subject(s) - maltose , fructose , sucrose , chemometrics , partial least squares regression , fourier transform infrared spectroscopy , chemistry , sugar , principal component analysis , multivariate statistics , chromatography , analytical chemistry (journal) , mathematics , food science , physics , statistics , optics
Quantitative analysis of glucose, fructose, sucrose, and maltose in different geographic origin honey samples in the world using the Fourier transform infrared (FTIR) spectroscopy and chemometrics such as partial least squares (PLS) and principal component regression was studied. The calibration series consisted of 45 standard mixtures, which were made up of glucose, fructose, sucrose, and maltose. There were distinct peak variations of all sugar mixtures in the spectral “fingerprint” region between 1500 and 800 cm −1 . The calibration model was successfully validated using 7 synthetic blend sets of sugars. The PLS 2nd‐derivative model showed the highest degree of prediction accuracy with a highest R 2 value of 0.999. Along with the canonical variate analysis, the calibration model further validated by high‐performance liquid chromatography measurements for commercial honey samples demonstrates that FTIR can qualitatively and quantitatively determine the presence of glucose, fructose, sucrose, and maltose in multiple regional honey samples.