کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191148 963548 2009 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS
چکیده انگلیسی

Bayberry plays an important role in the nutrition and is a very important fruit-product. It has a high economic and officinal value. In this study, glucose, fructose and sucrose in bayberry juice were detected and quantified using near-infrared (NIR) spectroscopy. The HPLC method was assumed to provide the reference value of the analyte for calibration. Partial least-squares regression (PLSR) was used to construct calibration models with different pre-processing methods. The number of PLS factors was optimised. The results show PLS models are good for predicting glucose, fructose and sucrose concentrations in bayberry juice, and their prediction accuracy can be improved by using derivative process with the exception of the glucose. The best models were mostly given by the second derivative processed spectra, especially for sucrose with the determination coefficient, R2 of 0.9931. This demonstrates the potential of NIR spectroscopy to quickly detect these components simultaneously in bayberry juice with the reference method of HPLC.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 114, Issue 3, 1 June 2009, Pages 1135–1140
نویسندگان
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