File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Determination of chemical composition of commercial honey by near-infrared spectroscopy

TitleDetermination of chemical composition of commercial honey by near-infrared spectroscopy
Authors
KeywordsFructose
Glucose
Honey
Maltose
NIR
Sucrose
Issue Date1999
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 1999, v. 47 n. 7, p. 2760-2765 How to Cite?
AbstractThe feasibility of using near-infrared spectroscopy to determine chemical composition of commercial honey was examined. The influences of various sample presentation methods and regression models on the performance of calibration equations were also studied. Transmittance spectra with 1 mm optical path length produced the best calibration for all constituents examined. The regression model of modified partial least squares (mPLS) was selected for the calibration of all honey constituents except moisture, for which the optimal calibration was developed with PLS. Validation of the established calibration equations with independent samples showed that the spectroscopic technique could accurately determine the contents of moisture, fructose, glucose, sucrose, and maltose with squared correlation coefficients (R 2) of 1.0, 0.97, 0.91, 0.86, and 0.93 between the predicted values and the reference values. The prediction accuracy for free acid, lactone, and hydroxymethylfurfural (HMF) contents in honey was poor and unreliable. The study indicates that near-infrared spectroscopy can be used for rapid determination of major components in commercial honey.
Persistent Identifierhttp://hdl.handle.net/10722/84802
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorQiu, PYen_HK
dc.contributor.authorDing, HBen_HK
dc.contributor.authorTang, YKen_HK
dc.contributor.authorXu, RJen_HK
dc.date.accessioned2010-09-06T08:57:17Z-
dc.date.available2010-09-06T08:57:17Z-
dc.date.issued1999en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 1999, v. 47 n. 7, p. 2760-2765en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/84802-
dc.description.abstractThe feasibility of using near-infrared spectroscopy to determine chemical composition of commercial honey was examined. The influences of various sample presentation methods and regression models on the performance of calibration equations were also studied. Transmittance spectra with 1 mm optical path length produced the best calibration for all constituents examined. The regression model of modified partial least squares (mPLS) was selected for the calibration of all honey constituents except moisture, for which the optimal calibration was developed with PLS. Validation of the established calibration equations with independent samples showed that the spectroscopic technique could accurately determine the contents of moisture, fructose, glucose, sucrose, and maltose with squared correlation coefficients (R 2) of 1.0, 0.97, 0.91, 0.86, and 0.93 between the predicted values and the reference values. The prediction accuracy for free acid, lactone, and hydroxymethylfurfural (HMF) contents in honey was poor and unreliable. The study indicates that near-infrared spectroscopy can be used for rapid determination of major components in commercial honey.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectFructoseen_HK
dc.subjectGlucoseen_HK
dc.subjectHoneyen_HK
dc.subjectMaltoseen_HK
dc.subjectNIRen_HK
dc.subjectSucroseen_HK
dc.titleDetermination of chemical composition of commercial honey by near-infrared spectroscopyen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=47&spage=2760&epage=2765&date=1999&atitle=Determination+of+chemical+composition+of+commercial+honey+by+near-infrared+spectroscopyen_HK
dc.identifier.emailXu, RJ: xuruojun@hkucc.hku.hken_HK
dc.identifier.authorityXu, RJ=rp00820en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf9811368en_HK
dc.identifier.pmid10552561-
dc.identifier.scopuseid_2-s2.0-0032869370en_HK
dc.identifier.hkuros40550en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032869370&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume47en_HK
dc.identifier.issue7en_HK
dc.identifier.spage2760en_HK
dc.identifier.epage2765en_HK
dc.identifier.isiWOS:000081556400047-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridQiu, PY=7102504661en_HK
dc.identifier.scopusauthoridDing, HB=7402286016en_HK
dc.identifier.scopusauthoridTang, YK=7404591157en_HK
dc.identifier.scopusauthoridXu, RJ=7402813973en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats