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Quantitative analysis of sugar composition in honey using 532-nm excitation Raman and Raman optical activity spectra
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SYSNO ASEP 0469184 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název Quantitative analysis of sugar composition in honey using 532-nm excitation Raman and Raman optical activity spectra Tvůrce(i) Šugar, Jan (UOCHB-X)
Bouř, Petr (UOCHB-X) RID, ORCIDZdroj.dok. Journal of Raman Spectroscopy. - : Wiley - ISSN 0377-0486
Roč. 47, č. 11 (2016), s. 1298-1303Poč.str. 6 s. Jazyk dok. eng - angličtina Země vyd. GB - Velká Británie Klíč. slova honey ; sugar mixtures ; spectral decompositions ; Raman spectroscopy ; Raman optical activity Vědní obor RIV CF - Fyzikální chemie a teoretická chemie CEP GA15-09072S GA ČR - Grantová agentura ČR Institucionální podpora UOCHB-X - RVO:61388963 UT WOS 000389036100003 EID SCOPUS 84973544764 DOI https://doi.org/10.1002/jrs.4960 Anotace 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. Pracoviště Ústav organické chemie a biochemie Kontakt asep@uochb.cas.cz ; Kateřina Šperková, Tel.: 232 002 584 ; Jana Procházková, Tel.: 220 183 418 Rok sběru 2017
Počet záznamů: 1