Measurement of Fructose, Glucose, Maltose and Sucrose in Barley Malt Using Attenuated Total Reflectance Mid-infrared Spectroscopy

Huang, Y, Carragher, J and Cozzolino, D 2016, 'Measurement of Fructose, Glucose, Maltose and Sucrose in Barley Malt Using Attenuated Total Reflectance Mid-infrared Spectroscopy', Food Analytical Methods, vol. 9, no. 4, pp. 1079-1085.


Document type: Journal Article
Collection: Journal Articles

Title Measurement of Fructose, Glucose, Maltose and Sucrose in Barley Malt Using Attenuated Total Reflectance Mid-infrared Spectroscopy
Author(s) Huang, Y
Carragher, J
Cozzolino, D
Year 2016
Journal name Food Analytical Methods
Volume number 9
Issue number 4
Start page 1079
End page 1085
Total pages 7
Publisher Springer New York LLC
Abstract The objective of the present study was to develop a simple, rapid and accurate method for the determination of glucose, fructose, maltose and sucrose in barley malt using attenuated total reflectance (ATR) mid-infrared (MIR) spectroscopy. A total of 100 malt samples were analysed using an ATR-MIR instrument and the concentration of individual sugars determined using HPLC. Partial least squares (PLS) regression models yielded a coefficient of determination in cross validation (R2) and standard error in cross validation (SECV) of 0.64 (1.38 mg mL-1), 0.84 (0.12 mg mL-1), 0.80 (8.3 mg mL-1), and 0.60 (0.91 mg mL-1) for glucose, fructose, maltose and sucrose, respectively. This study demonstrated the potential benefits of ATR-MIR spectroscopy for the rapid measurement of the concentration of individual sugars in malt samples sourced from different commercial barley varieties, harvest seasons and localities.
Subject Food Sciences not elsewhere classified
Keyword(s) Barley
Infrared
Malt
Partial least squares
Sugars
DOI - identifier 10.1007/s12161-015-0286-4
Copyright notice © Springer Science+Business Media
ISSN 1936-9751
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