采用非线性化学指纹图谱技术测定蜂蜜中糖含量的新方法

本文采用非线性化学指纹图谱技术测定蜂蜜中的主要成分葡萄糖和果糖。以葡萄糖-果糖作为有机底物,改变其相对含量,结果发现振荡周期、诱导期、振荡寿命等参数出现规律性变化。利用上述参数随葡萄糖-果糖含量改变而变化的规律建立数学模型,从而可以测定蜂蜜振荡体系中两种糖的含量,为测定蜂蜜中葡萄糖和果糖的含量提供了一种新方法。此外结合相似系统理论对蜂蜜质量进行了评价,为蜂蜜的定性鉴别提供了新的思路。

A New method for determination of the sugar content in honey by nonlinear chemistry fingerprint spectrum

This study used nonlinear chemical finger-print spectrum to determine the dominant sugar coy：tent in honey such as the content of glucose and fructose. We found that the parameters such as the shock cycle, the induction period and the oscillation＇s life presented a regularly change with the relative content of fructose and glucose as an organic substrate. A mathematical model based on the trend of changes of parameters is established and the content of sugar in honey can be measured quickly. Thereby we provide a new method for the determination of the sugar content in honey. In addition, we evaluated honey quality by integrating nonlinear chemical spectrum with similar system theory, and the new idea of honey qualitative researches was offered.