Quantification of glucose,fructose and sucrose in bayberry juice by NIR and PLS |
| |
Authors: | Lijuan Xie Xingqian YeDonghong Liu Yibin Ying |
| |
Affiliation: | College of Biosystems Engineering and Food Science, Zhejiang University, 268 Kaixuan St., 310029 Hangzhou, PR China |
| |
Abstract: | 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. |
| |
Keywords: | Quantification Bayberry juice Near-infrared spectroscopy Partial least-squares regression |
本文献已被 ScienceDirect 等数据库收录! |
|