近红外光谱结合角度转换快速分析原汁红糖中蔗糖、果糖、葡萄糖

Fast Analysis on Sucrose,Fructose and Glucose in Brown Sugar by Near Infrared Spectroscopy Combined with Angle Conversion

原汁红糖(BS)因甜度高、含有多种营养物质,被广泛应用于甜味剂及保健产品中。目前对于红糖中主要糖分的分析方法大都受到分析成本较高、周期长等因素的制约,且难以兼备准确性和高效性。文章采用近红外光谱结合角度转换建立了原汁红糖中糖分的快速分析方法。首先配制不同系列蔗糖、果糖、葡萄糖含量的红糖样本,采集其近红外光谱;通过角度转换算法计算得到各样本光谱与参比样本光谱的夹角值,分别建立样本中蔗糖、果糖、葡萄糖含量和夹角值的关联模型,模型相关系数r分别为0.997,0.998,0.999。利用关联模型,分析市售原汁红糖中蔗糖、果糖、葡萄糖的含量。平行分析各样品5次,计算相对标准偏差(RSD)在0.01%~2.32%之间,预测值与真实值相比相对误差分别在0.89%~0.90%,7.92%~8.02%,-5.40%~-4.44%之间。结果表明,建立的方法精密度较高、准确性好、分析效率高,可用于红糖产品的质量监控。

Brown sugar(BS)is widely used in sweeteners and health care products because of its high sweetness and various nutrients.At present,most of the analysis methods for the main sugar content in brown sugar are restricted by the factors such as high cost and long period,and it is difficult to be both accurate and efficient.A fast method for the determination of sugar content in brown sugar is established by using near infrared spectra combined with angle conversion in this paper.Firstly,a series of brown sugar samples with different content of sucrose,fructose and glucose are prepared and their near infrared spectra are collected.The angle values of the spectra of each sample and reference samples are calculated by the angle conversion algorithm,and the correlation models of sucrose,fructose and glucose content and the angle values in the samples are established respectively.The correlation coefficient r of the model is 0.997,0.998 and 0.999 respectively.The content of sucrose,fructose and glucose in brown sugar for sale is analyzed by using correlation model.Each sample is analyzed in parallel for five times.After calculating,the relative standard deviation(RSD)is between 0.01%and 2.32%,and the relative errors between predicted values and true values are 0.89%~0.90%,7.92%~8.02%and-5.40%~-4.44%respectively.The results show that the established method has high precision,good accuracy and high analytical efficiency,and it can be used for quality control of brown sugar products.