FTIR characterization of Mexican honey and its adulteration with sugar syrups by using chemometric methods

M. A. Rios-Corripio, E. Rios-Leal, M. Rojas-López, R. Delgado-Macuil

Research output: Contribution to journalArticlepeer-review

23 Scopus citations

Abstract

A chemometric analysis of adulteration of Mexican honey by sugar syrups such as corn syrup and cane sugar syrup was realized. Fourier transform infrared spectroscopy (FTIR) was used to measure the absorption of a group of bee honey samples from central region of Mexico. Principal component analysis (PCA) was used to process FTIR spectra to determine the adulteration of bee honey. In addition to that, the content of individual sugars from honey samples: glucose, fructose, sucrose and monosaccharides was determined by using PLS-FTIR analysis validated by HPLC measurements. This analytical methodology which is based in infrared spectroscopy and chemometry can be an alternative technique to characterize and also to determine the purity and authenticity of nutritional products as bee honey and other natural products.

Original languageEnglish
Article number012098
JournalJournal of Physics: Conference Series
Volume274
Issue number1
DOIs
StatePublished - 2011

Fingerprint

Dive into the research topics of 'FTIR characterization of Mexican honey and its adulteration with sugar syrups by using chemometric methods'. Together they form a unique fingerprint.

Cite this