Quantitative Analysis of Glucose Syrups by ATR/FT-IR Spectroscopy

Abstract

Thanks to what has been achieved by the Fourier transform, infrared spectrometry can now become a state-of-the-art device in quality control laboratories if we consider its precision and the gain in time it ensures in comparison to results from traditional analytical methods such as chromatography. Moreover, the increasing number of new mathematical regression methods such as Partial Least-Squares (PLS) regression allows multicomponent quantitative analysis in mixtures. For instance, the analysis of the three main components (glucose, maltose, and fructose) of the dry substance which represents about 70% (w/v) in glucose syrups can be done with the use of Attenuated Total Reflectance (ATR) spectroscopy with a precision in the region of 3 to 5%, whereas the time required to obtain an analysis report is about five minutes. The high similarity between the glucose and the maltose may make the analysis difficult.