Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey
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Fluorescence spectroscopy coupled with parallel factor analysis (PARAFAC) and Partial least squares Discriminant Analysis (PLS DA) were used for characterization and classification of honey. Excitation emission spectra were obtained for 95 honey samples of different botanical origin (acacia, sunflower, linden, meadow, and fake honey) by recording emission from 270 to 640 nm with excitation in the range of 240-500 nm. The number of fluorophores present in honey, excitation and emission spectra of each fluorophore, and their relative concentration are determined using a six-component PARAFAC model. Emissions from phenolic compounds and Maillard reaction products exhibited the largest difference among classes of honey of different botanical origin. The PLS DA classification model, constructed from PARAFAC model scores, detected fake honey samples with 100% sensitivity and specificity. Honey samples were also classified using PLS DA with errors of 0.5% for linden, 10% for acacia, and about... 20% for both sunflower and meadow mix. (c) 2014 Elsevier Ltd. All rights reserved.
Кључне речи:Fluorescence spectroscopy / PARAFAC / Honey / Chemometrics / Food characterization
Извор:Food Chemistry, 2015, 175, 284-291
- Материјали редуковане димензионалности за ефикасну апсорпцију светлости и конверзију енергије (RS-45020)
ISSN: 0308-8146 (print); 1873-7072 (electronic)