[Progress in quality analysis of honey by infrared spectroscopy].

The detection of the quality of honey and the differentiation of adulteration are very important for quality and safety assurance. Traditionally used chemical methods were expensive and complicated, therefore they are not suitable for the requirement of wide-scale detection. In the past decade, the detection technology of honey developed with a trend of fast and high throughput detection. Spectroscopy has the fast and non-contact characteristic, and was widely used in petrifaction. This technology also has the potential for application in honey analysis. In the present study, the progress in quantitative and qualitative analysis of honey by near infrared spectroscopy (NIR) and mid infrared spectroscopy (MIR) is reviewed. The application of this two spectroscopy methods to honey detection refers to several aspects, such as quality control analysis, determination of botanical origin, determination of geographical origin and detection of adulteration. The detailed information of the detection of honey by NIR and MIR spectroscopy was analyzed, containing detection principle, technology path, accuracy, influence factors, and the development trend.

[Possibilities of near-infrared spectroscopy for the assessment of principle components in honey].

The potential of near infrared spectroscopy (NIR) as a nondestructive method for determining the principle components of honeys was studied for 153 unifloral honeys and multifloral honey samples. Fourier transform near-infrared spectroscopy (FT-NIR), CCD near-infrared spectroscopy and PDA near-infrared spectroscopy were evaluated to quantitatively determine water content, fructose content and glucose content in honey. On the basis of partial-least square (PLS) regression, the models of honey were compared. The best calibration model gives the correlation coefficients of 0.978 5, 0.931 1 and 0.90 7 for water, fructose and glucose, respectively, with the root mean square error of prediction (RMSEP) of 0.410 8(%), 1.914 48(%) and 2.531 9(%) respectively. The results demonstrated that near-infrared spectrometry is a valuable, rapid and nondestructive tool for the quantitative analysis of the principle components in honey.