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- E-ISSN 2288-8985
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Chemometric Aspects and Determination of Sugar Composition of Honey by HPLC
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
1997, v.10 no.5, pp.362-369
Yoon,
J., Bae,
S., Kim,
K., &
Lee,
D.
(1997). Chemometric Aspects and Determination of Sugar Composition of Honey by HPLC. Analytical Science and Technology, 10(5), 362-369.
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Abstract
Chemometric technique was applied to the sugar composition in five honeys of known botanical or geographical origin following HPLC. Fructose and glucose were predominant carbohydrates in honeys, and small amount of sucrose was also detected in one sample. Sugar contents in honeys samples were compared by the geographical or botanical origin. Fructose/glucose ratio ranged from 0.99 to 1.55 was obtained and these results are in good agreement with the ratio of literature. The plot of principal components analysis(PCA) showed that different honey samples grouped into distinct cluster by the geographical or botanical origin. Increasing the first or second principal component score, higher amount of sugar or less fructose/glucose ratio was observed in PCA plot. Chemometric approach was very useful to provide pattern recognition of sugar profile or quality indices of honey sample and to detect adulteration.
- keywords
- honey, sugar, HPLC, fructose/glucose ratio, chemometrics, principal component analysis
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