Quantitative analysis of sugar composition in honey using 532-nm excitation Raman and Raman optical activity spectra

0469184 - ÚOCHB 2017 RIV GB eng J - Článek v odborném periodiku
Šugar, Jan - Bouř, Petr
Quantitative analysis of sugar composition in honey using 532-nm excitation Raman and Raman optical activity spectra.
Journal of Raman Spectroscopy. Roč. 47, č. 11 (2016), s. 1298-1303. ISSN 0377-0486. E-ISSN 1097-4555
Grant CEP: GA ČR GA15-09072S
Institucionální podpora: RVO:61388963
Klíčová slova: honey * sugar mixtures * spectral decompositions * Raman spectroscopy * Raman optical activity
Kód oboru RIV: CF - Fyzikální chemie a teoretická chemie
Impakt faktor: 2.969, rok: 2016

Raman spectroscopy based on the 1064-nm laser excitation was suggested as a handy non-invasive technique allowing to quickly determine sugar content in honey and similar food products. In the present study, the green 532-nm laser radiation is explored instead as it provides higher-quality spectra in a shorter time. The sample fluorescence was quenched by purification with activated carbon. For control mixture decomposition of Raman spectra to standard subspectra led to a typical error of the sugar content of 3%. Raman optical activity (ROA) spectra that could be measured at the shorter excitation wavelength as well provided a lower accuracy (similar to 8%) than the Raman spectra because of instrumental sensitivity and noise limitations. The results show that Raman spectroscopy provides elegant and reliable means for fast analyses of sugar-based food products.
Trvalý link: http://hdl.handle.net/11104/0267020