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利用傅里叶变换拉曼光谱法对薰衣草属蜂蜜的理化特性进行表征。

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy.

机构信息

Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal; Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal.

Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal.

出版信息

Talanta. 2018 Feb 1;178:43-48. doi: 10.1016/j.talanta.2017.08.099. Epub 2017 Sep 1.

DOI:10.1016/j.talanta.2017.08.099
PMID:29136844
Abstract

This study aimed to evaluate the potential of FT-Raman spectroscopy in the prediction of the chemical composition of Lavandula spp. monofloral honey. Partial Least Squares (PLS) regression models were performed for the quantitative estimation and the results were correlated with those obtained using reference methods. Good calibration models were obtained for electrical conductivity, ash, total acidity, pH, reducing sugars, hydroxymethylfurfural (HMF), proline, diastase index, apparent sucrose, total flavonoids content and total phenol content. On the other hand, the model was less accurate for pH determination. The calibration models had high r (ranging between 92.8% and 99.9%), high residual prediction deviation - RPD (ranging between 4.2 and 26.8) and low root mean square errors. These results confirm the hypothesis that FT-Raman is a useful technique for the quality control and chemical properties' evaluation of Lavandula spp honey. Its application may allow improving the efficiency, speed and cost of the current laboratory analysis.

摘要

本研究旨在评估傅里叶变换拉曼光谱(FT-Raman)在预测薰衣草单花蜜化学成分方面的潜力。采用偏最小二乘法(PLS)回归模型进行定量估计,并将结果与参考方法获得的结果进行相关分析。对于电导率、灰分、总酸度、pH 值、还原糖、羟甲基糠醛(HMF)、脯氨酸、酶指数、表观蔗糖、总黄酮含量和总酚含量,建立了良好的校准模型。另一方面,该模型在 pH 值测定方面的准确性较低。校准模型的 r 值较高(范围为 92.8%至 99.9%),预测残差偏差 - RPD(范围为 4.2 至 26.8)较高,均方根误差较低。这些结果证实了 FT-Raman 是一种用于薰衣草蜂蜜质量控制和化学性质评估的有用技术的假设。它的应用可能会提高当前实验室分析的效率、速度和成本。

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