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首页> 外文会议>International Conference on Sensing, Signal Processing and Security >Identification of Moisture, Glucose, Sucrose, Fructose region in Honey sample using NIR spectroscopy
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Identification of Moisture, Glucose, Sucrose, Fructose region in Honey sample using NIR spectroscopy

机译：使用NIR光谱法鉴定水分，葡萄糖，蔗糖，蜂蜜样品中的果糖区

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The Near Infrared Spectroscopy is widely used for qualitative and quantitative analysis of solid and liquid samples. The main food products that are contaminated are milk. Honey, fruit juices and olive oil, chili powder, turmeric powder. Thus the identification of the finger print regions of the constituents such as protein, carbohydrates, water content, starch, glucose, sucrose and fructose in rice grains, wheat grains, milk. Honey, fruit juices and olive oil, chili powder which helps in discriminating the contaminated food. Honey is a natural sweet substance which is an alternate for sugar. Honey contains a carbohydrate material, which approximately leads to around 95 percent being sugars, and the identity of these sugars has been studied. Sugars are classified depending on their particle size. Dextrose and laevulose are the main sugars in honey which are simple sugars, or monosaccharides, and are the building blocks for the more sugars. The sugars of honey are of simple mixture of dextrose, laevulose, and sucrose and defined carbohydrate material called "honey dextrin. The main scope of investigation is to determine the adulterants in honey, which paves the way to mark up the finger print region of moisture, glucose, sucrose and fructose as they are the main constituents in honey.
机译：近红外光谱广泛用于固体和液体样品的定性和定量分析。受污染的主要食品是牛奶。蜂蜜，果汁和橄榄油，辣椒粉，姜黄粉。因此，鉴定蛋白质，碳水化合物，含水含量，淀粉，葡萄糖，蔗糖和果糖在水稻，小麦籽粒，牛奶中的手指打印区域的鉴定。蜂蜜，果汁和橄榄油，辣椒粉，有助于区分受污染的食物。蜂蜜是一种天然的甜味物质，是糖的交替。蜂蜜含有一种碳水化合物材料，其近似达到约95％的糖，并研究了这些糖的身份。糖根据其粒度进行分类。葡萄糖和Lavulose是蜂蜜中的主要糖，这是简单的糖，或单糖，是糖的构建块。蜂蜜的糖是简单的葡萄糖，Lavurevulose和蔗糖和定义的碳水化合物材料混合物，称为“蜂蜜糊精。调查的主要范围是确定蜂蜜中的掺杂剂，该蜂蜜铺平了标记湿度的手指印刷区域的方法葡萄糖，蔗糖和果糖，因为它们是蜂蜜中的主要成分。

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