Application of FTIR-ATR spectroscopy to the quantification of sugar in honey

•Quantify the sugar content in honey.•Fast methodology for laboratory quality control.•FTIR-ATR spectroscopy. A Fourier transform infrared spectroscopic method with attenuated total reflectance (FTIR-ATR) and partial least squares (PLS) regression model for the prediction of sugar content in honey s...

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Bibliographic Details
Published in:Food chemistry 2015-02, Vol.169, p.218-223
Main Authors: Anjos, Ofélia, Campos, Maria Graça, Ruiz, Pablo Contreras, Antunes, Paulo
Format: Article
Language:English
Subjects:
Carbohydrates - chemistry
Fructose
FTIR-ATR
Glucose
Honey - analysis
Honey sugars
HPAEC-IPAD
Spectroscopy, Fourier Transform Infrared - instrumentation
Spectroscopy, Fourier Transform Infrared - methods
Validation
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Summary:•Quantify the sugar content in honey.•Fast methodology for laboratory quality control.•FTIR-ATR spectroscopy. A Fourier transform infrared spectroscopic method with attenuated total reflectance (FTIR-ATR) and partial least squares (PLS) regression model for the prediction of sugar content in honey samples was calculated. Standards of trehalose, glucose, fructose, sucrose, melezitose, turanose and maltose were used to identify and quantify the individual sugar components in 63 honey samples by HPAEC-IPAD. Fructose and glucose are the highest sugars in honey with an average value of 36% and 26%, respectively. The 1stDer spectra with MSC or SLS in the wave number range from 1500 to 750cm−1 provide the best calibration model with a r2 of 86.60 and 86.01 with RPD of 2.6 and 2.55, respectively for fructose and glucose. For turanose and melezitose good models were also found. The FTIR-ATR showed to be a good methodology to quantify the main sugar content in honey and easily adapted to routine analysis.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.07.138