QUANTITATIVE-ANALYSIS OF GLUCOSE SYRUPS BY ATR FT-IR SPECTROSCOPY

Thanks to what has been achieved by the Fourier transform, infrared sp ectrometry can now become a state-of-the-art device in quality control laboratories if we consider its precision and the gain in time it ens ures in comparison to results from traditional analytical methods such as chromatography. Moreover, the increasing number of new mathematica l regression methods such as Partial Least-Squares (PLS) regression al lows multicomponent quantitative analysis in mixtures. For instance, t he analysis of the three main components (glucose, maltose, and fructo se) of the dry substance which represents about 70% (w/v) in glucose s yrups can be done with the use of Attenuated Total Reflectance (ATR) s pectroscopy with a precision in the region of 3 to 5%, whereas the tim e required to obtain an analysis report is about five minutes. The hig h similarity between the glucose and the maltose may make the analysis difficult.