Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN, Unidad Irapuato, Apartado Postal 629, Irapuato, Gto. CP 36821, Mexico.
Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN, Unidad Irapuato, Apartado Postal 629, Irapuato, Gto. CP 36821, Mexico.
Food Chem. 2015 Jan 15;167:349-57. doi: 10.1016/j.foodchem.2014.06.111. Epub 2014 Jul 9.
Agave syrups are gaining popularity as new natural sweeteners. Identification, classification and discrimination by infrared spectroscopy coupled to chemometrics (NIR-MIR-SIMCA-PCA) and HPAEC-PAD of agave syrups from natural sweeteners were achieved. MIR-SIMCA-PCA allowed us to classify the natural sweeteners according to their natural source. Natural syrups exhibited differences in the MIR spectra region 1500-900 cm(-1). The agave syrups displayed strong absorption in the MIR spectra region 1061-1,063 cm(-1), in agreement with their high fructose content. Additionally, MIR-SIMCA-PCA allowed us to differentiate among syrups from different Agave species (Agavetequilana and Agavesalmiana). Thin-layer chromatography and HPAEC-PAD revealed glucose, fructose, and sucrose as the principal carbohydrates in all of the syrups. Oligosaccharide profiles showed that A. tequilana syrups are mainly composed of fructose (>60%) and fructooligosaccharides, while A. salmiana syrups contain more sucrose (28-32%). We conclude that MIR-SIMCA-PCA and HPAEC-PAD can be used to unequivocally identify and classified agave syrups.
龙舌兰糖浆作为新型天然甜味剂日益受到欢迎。采用近红外-中红外-太赫兹光谱结合化学计量学（NIR-MIR-SIMCA-PCA）和 HPAEC-PAD 对天然甜味剂来源的龙舌兰糖浆进行了鉴定、分类和鉴别。MIR-SIMCA-PCA 允许我们根据天然来源对天然甜味剂进行分类。天然糖浆在 MIR 光谱区域 1500-900 cm(-1) 表现出差异。龙舌兰糖浆在 MIR 光谱区域 1061-1063 cm(-1) 处表现出强烈的吸收，与高果糖含量一致。此外，MIR-SIMCA-PCA 允许我们区分不同龙舌兰物种（Agave tequilana 和 Agave salmiana）的糖浆。薄层色谱和 HPAEC-PAD 表明，所有糖浆中的主要碳水化合物为葡萄糖、果糖和蔗糖。低聚糖图谱表明，A.tequilana 糖浆主要由果糖（>60%）和果寡糖组成，而 A.salmiana 糖浆含有更多的蔗糖（28-32%）。我们得出结论，MIR-SIMCA-PCA 和 HPAEC-PAD 可用于明确识别和分类龙舌兰糖浆。
