Identification of moisture, glucose, sucrose, fructose region in honey sample using NIR spectroscopy

Abstract

The Near Infrared Spectroscopy is widely used for qualitative and quantitative analysis of solidand 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 levulose are the main sugars in honey which are simple sugars, ormonosaccharides, and are the building blocks for the more sugars. The sugars of honey are of simple mixture of dextrose, levulose, 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.