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Determination of Honey Quality by Near Infrared Spectroscopy  

Cho, Hyeon-Jong (Food Research Institute, National Agricultural Cooperative Federation)
Ha, Yeong-Lae (Division of Applied Life Sciences, and Institute of Agriculture and Life Sciences, Graduate School, Gyeongsang National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.3, 2002 , pp. 356-360 More about this Journal
Abstract
The honey samples harvested in 1996, 1997, and 1998 were used for calibration and validation. NIR spectra were obtained using NIR spectrometer and quartz glass device with gold coating diffuser. Multiple linear regression and partial least square were used for calibrations. The correlation coefficient (RSQ) and standard error of prediction (SEP) obtained for moisture were 0.997 and 0.1%, respectively. The RSQ and SEP for fructose and glucose were 0.926 and 0.951%, and the SEP were 0.54% and 0.52% respectively. The validation results for sucrose, maltose, HMF definition, and acidity of honey were considered to be sufficient for practical use RSQ and SEP for SCIR were 0.950 and $1.08%_{\circ}$, respectively. These results are indications of the rapid determination of purity of the honey through NIR analysis.
Keywords
honey; near infrared; carbon isotope;
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