A rapid spectroscopic technique for determining honey adulteration with corn syrup

A combination of Fourier transform infrared spectroscopy with multivariate procedures was used for determining the level of sugar addition to honey. Spectra of honey adulterated with different levels of glucose, fructose, sucrose, and corn syrup were recorded in the mid-infrared range using the attenuated total reflectance accessory. The standard error of prediction (SEP) in validation set was between 1.99% and 2.22% using partial least square (PLS) on first derivative transformed data. Results showed that the combined model for 3 different varieties of honey gave lower correlation. It is demonstrated that Fourier transform infrared spectroscopy has good potential for detecting corn-syrup adulteration in honey in less than 5 min. Le miel est tres utilise en industrie alimentaire, il peut etre produit pour une consommation directe ou etre utilise en tant qu'ingredient dans des produits transformes. L'authenticite du miel est importante pour des raisons commerciales mais aussi de sante. L'objectif de cette etude est de developper une procedure de spectroscopie simple et rapide pour detecter l'adulteration du miel par du sirop de mais. Pour cela, elle utilise la spectroscopie infra rouge a transformee de Fourier pour determiner le taux d'addition de sucre (glucose, fructose, saccharose et sirop de mais) a du miel. Elle demontre que cette technique a une bonne potentialite de detection de l'adulteration du miel par du sirop de mais en moins de 5 mn.

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