FT-Raman Spectroscopic Simultaneous Determination of Fructose and Glucose in Honey
A new method for mass percentage determination of fructose and glucose based on FT-Raman spectroscopy is evaluated with a standard HPLC-based method. FT-Raman spectra manipulation is done via the spectrometer software, and a PLS (partial least squares) method is developed with the TQ Analyst softwar...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2005-01, Vol.53 (2), p.207-210 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Batsoulis, Apostolos N Siatis, Nikolaos G Kimbaris, Athanasios C Alissandrakis, Eleftherios K Pappas, Christos S Tarantilis, Petros A Harizanis, Paschalis C Polissiou, Moschos G |
| description | A new method for mass percentage determination of fructose and glucose based on FT-Raman spectroscopy is evaluated with a standard HPLC-based method. FT-Raman spectra manipulation is done via the spectrometer software, and a PLS (partial least squares) method is developed with the TQ Analyst software (Ver 1. 1a). The simultaneous quantitative determination uses an input range from 1700 to 700 cm-1 without correction or baseline factors. The standards used in the PLS method are honey samples previously analyzed by HPLC to obtain their mass percentage concentrations in fructose and glucose. The returned results are statistically tested with those of the HPLC method. Both methods appear to score equally in terms of reproducibility. The honey content of the two sugars in total was found up to 40−74%. The honey samples content in fructose and glucose was determined by HPLC (24.1−42.9% and 16.2−33.1%, respectively) and FT-Raman (24.0−40.8% and 21.1−32.2%, respectively). Keywords: FT-Raman; honey; fructose; glucose; quantitative determination |
| doi_str_mv | 10.1021/jf048793m |
| format | Article |
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FT-Raman spectra manipulation is done via the spectrometer software, and a PLS (partial least squares) method is developed with the TQ Analyst software (Ver 1. 1a). The simultaneous quantitative determination uses an input range from 1700 to 700 cm-1 without correction or baseline factors. The standards used in the PLS method are honey samples previously analyzed by HPLC to obtain their mass percentage concentrations in fructose and glucose. The returned results are statistically tested with those of the HPLC method. Both methods appear to score equally in terms of reproducibility. The honey content of the two sugars in total was found up to 40−74%. The honey samples content in fructose and glucose was determined by HPLC (24.1−42.9% and 16.2−33.1%, respectively) and FT-Raman (24.0−40.8% and 21.1−32.2%, respectively). 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Psychology ; glucose ; Glucose - analysis ; honey ; Honey - analysis ; Raman spectroscopy ; Reproducibility of Results ; Spectrum Analysis, Raman - methods</subject><ispartof>Journal of agricultural and food chemistry, 2005-01, Vol.53 (2), p.207-210</ispartof><rights>Copyright © 2005 American Chemical Society</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a436t-48a644c1ca57413ced76052515fa00c6437b10d7843bf3cd08e8696d8deb54d13</citedby><cites>FETCH-LOGICAL-a436t-48a644c1ca57413ced76052515fa00c6437b10d7843bf3cd08e8696d8deb54d13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf048793m$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf048793m$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2763,27075,27923,27924,56737,56787</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16437570$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15656650$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Batsoulis, Apostolos N</creatorcontrib><creatorcontrib>Siatis, Nikolaos G</creatorcontrib><creatorcontrib>Kimbaris, Athanasios C</creatorcontrib><creatorcontrib>Alissandrakis, Eleftherios K</creatorcontrib><creatorcontrib>Pappas, Christos S</creatorcontrib><creatorcontrib>Tarantilis, Petros A</creatorcontrib><creatorcontrib>Harizanis, Paschalis C</creatorcontrib><creatorcontrib>Polissiou, Moschos G</creatorcontrib><title>FT-Raman Spectroscopic Simultaneous Determination of Fructose and Glucose in Honey</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>A new method for mass percentage determination of fructose and glucose based on FT-Raman spectroscopy is evaluated with a standard HPLC-based method. FT-Raman spectra manipulation is done via the spectrometer software, and a PLS (partial least squares) method is developed with the TQ Analyst software (Ver 1. 1a). The simultaneous quantitative determination uses an input range from 1700 to 700 cm-1 without correction or baseline factors. The standards used in the PLS method are honey samples previously analyzed by HPLC to obtain their mass percentage concentrations in fructose and glucose. The returned results are statistically tested with those of the HPLC method. Both methods appear to score equally in terms of reproducibility. The honey content of the two sugars in total was found up to 40−74%. The honey samples content in fructose and glucose was determined by HPLC (24.1−42.9% and 16.2−33.1%, respectively) and FT-Raman (24.0−40.8% and 21.1−32.2%, respectively). Keywords: FT-Raman; honey; fructose; glucose; quantitative determination</description><subject>Biological and medical sciences</subject><subject>carbohydrate composition</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Confectionery products and chocolate industries, honey</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fourier transform Raman spectroscopy</subject><subject>fructose</subject><subject>Fructose - analysis</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glucose</subject><subject>Glucose - analysis</subject><subject>honey</subject><subject>Honey - analysis</subject><subject>Raman spectroscopy</subject><subject>Reproducibility of Results</subject><subject>Spectrum Analysis, Raman - methods</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0U1vEzEQBmALUdFQOPAHYC8gcVgYrz9zRClpC0WgJu2BizXxetGGXTu1dyX673G0UXNB4mRL82jseYeQVxQ-UKjox20DXKs565-QGRUVlIJS_ZTMIBdLLSQ9Jc9T2gKAFgqekVMqpJBSwIzcLNflDfboi9XO2SGGZMOutcWq7cduQO_CmIpzN7jYtx6HNvgiNMUyjnYIyRXo6-KiG-3-3vriMnj38IKcNNgl9_JwnpHb5ef14rK8_n5xtfh0XSJncii5Rsm5pRaF4pRZVysJohJUNAhgJWdqQ6FWmrNNw2wN2mk5l7Wu3UbwmrIz8m7qu4vhfnRpMH2brOu66ddGKib0vOL_hVQJpkBWGb6foM05pOgas4ttj_HBUDD7pM1j0tm-PjQdN72rj_IQbQZvDwCTxa6J6G2bjm4_YN5GduXk2jS4P491jL_3Eyhh1j9W5ttycffz65eFucv-zeQbDAZ_xdzzdlUBZQBzJStdHV9Gm8w2jNHnNfxjhL98S6lE</recordid><startdate>20050126</startdate><enddate>20050126</enddate><creator>Batsoulis, Apostolos N</creator><creator>Siatis, Nikolaos G</creator><creator>Kimbaris, Athanasios C</creator><creator>Alissandrakis, Eleftherios K</creator><creator>Pappas, Christos S</creator><creator>Tarantilis, Petros A</creator><creator>Harizanis, Paschalis C</creator><creator>Polissiou, Moschos G</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20050126</creationdate><title>FT-Raman Spectroscopic Simultaneous Determination of Fructose and Glucose in Honey</title><author>Batsoulis, Apostolos N ; Siatis, Nikolaos G ; Kimbaris, Athanasios C ; Alissandrakis, Eleftherios K ; Pappas, Christos S ; Tarantilis, Petros A ; Harizanis, Paschalis C ; Polissiou, Moschos G</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a436t-48a644c1ca57413ced76052515fa00c6437b10d7843bf3cd08e8696d8deb54d13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Biological and medical sciences</topic><topic>carbohydrate composition</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Confectionery products and chocolate industries, honey</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fourier transform Raman spectroscopy</topic><topic>fructose</topic><topic>Fructose - analysis</topic><topic>Fundamental and applied biological sciences. 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Agric. Food Chem</addtitle><date>2005-01-26</date><risdate>2005</risdate><volume>53</volume><issue>2</issue><spage>207</spage><epage>210</epage><pages>207-210</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>A new method for mass percentage determination of fructose and glucose based on FT-Raman spectroscopy is evaluated with a standard HPLC-based method. FT-Raman spectra manipulation is done via the spectrometer software, and a PLS (partial least squares) method is developed with the TQ Analyst software (Ver 1. 1a). The simultaneous quantitative determination uses an input range from 1700 to 700 cm-1 without correction or baseline factors. The standards used in the PLS method are honey samples previously analyzed by HPLC to obtain their mass percentage concentrations in fructose and glucose. The returned results are statistically tested with those of the HPLC method. Both methods appear to score equally in terms of reproducibility. 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| ispartof | Journal of agricultural and food chemistry, 2005-01, Vol.53 (2), p.207-210 |
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| subjects | Biological and medical sciences carbohydrate composition Chromatography, High Pressure Liquid Confectionery products and chocolate industries, honey food analysis food composition Food industries Fourier transform Raman spectroscopy fructose Fructose - analysis Fundamental and applied biological sciences. Psychology glucose Glucose - analysis honey Honey - analysis Raman spectroscopy Reproducibility of Results Spectrum Analysis, Raman - methods |
| title | FT-Raman Spectroscopic Simultaneous Determination of Fructose and Glucose in Honey |
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