RAPID IDENTIFICATION OF SOME SWEETENERS AND SUGARS BY ATTENUATED TOTAL REFLECTANCE-FOURIER TRANSFORM INFRARED (ATR-FTIR), NEAR-INFRARED (NIR) AND RAMAN SPECTROSCOPY

Year 2019, , 274 - 290, 15.04.2019

Burcu Guven , Serap Durakli-velioglu , İsmail Hakki Boyaci

https://doi.org/10.15237/gida.GD18119

Cited By: 8

Abstract

The aim of the present study is
to compare the vibrational characteristics of various sweeteners with different
sugars by using attenuated total reflectance-Fourier transform infrared
(ATR-FTIR), near-infrared (NIR) and Raman spectroscopy. For this purpose,
ATR-FTIR, NIR and Raman spectra of several sugars and sweeteners were recorded.
The spectra of all samples were examined in detail for each technique. Then
certain values of sugars (sucrose, galactose, fructose, glucose) and sweeteners
(saccharin, sucralose, neotame, acesulfame K and rebaudioside A) were compared.
Also, the spectra of binary, triple and quaternary mixtures of some sweeteners
and sugars were analyzed. The specific bands of each of the sugars and
sweeteners were identified. The obtained spectral information can be used as a
reference to develop useful spectral methods for routine controls of sweeteneers
and sugars. Moreover, the methods will be helpful for the rapid identification
of sweeteners and sugars.

Keywords

Sweeteners, sugars, ATR-FTIR spectroscopy, NIR spectroscopy, Raman spectroscopy

BAZI TATLANDIRICI VE ŞEKERLERİN ZAYIFLATILMIŞ TOPLAM YANSIMA-FOURIER DÖNÜŞÜMLÜ KIZILÖTESİ (ATR-FTIR), YAKIN KIZILÖTESİ (NIR) VE RAMAN SPEKTROSKOPİSİ İLE HIZLI TANIMLANMASI

Abstract

Bu çalışmanın amacı, çeşitli
tatlandırıcıların farklı şekerler ile titreşimsel özelliklerinin, zayıflatılmış
toplam yansıma-Fourier dönüşümlü kızılötesi (ATR-FTIR), yakın kızılötesi (NIR)
ve Raman spektroskopisi yöntemleri kullanılarak karşılaştırılmasıdır. Bu
amaçla; çeşitli şeker ve tatlandırıcıların ATR-FTIR, NIR ve Raman spektrumları
kaydedilmiştir. Tüm örneklerin spektrumları her bir teknik için detaylı olarak
incelenmiş. Daha sonra şekerler (sakkaroz, galaktoz, fruktoz, glukoz) ve
tatlandırıcılar (sakarin, sükraloz, neotam, asesülfam K ve rebaudiozit A) için
belirli değerlerin karşılaştırılması yapılmıştır. Ayrıca, bazı tatlandırıcılar
ve şekerlerin ikili, üçlü ve dörtlü karışımlarının spektrumları analiz
edilmiştir. Her bir şekerin ve tatlandırıcının spesifik bantları
belirlenmiştir. Elde edilen spektral bilgi, tatlandırıcıların ve şekerlerin
rutin kontrollerinde faydalı spektral yöntemlerin üretilmesi için referans
olarak kullanılabilir. Ayrıca bu maddelerin hızlı bir şekilde tanımlanmasına da
katkıda bulunacaktır. 

Keywords

Tatlandırıcılar, şekerler, ATR-FTIR spektroskopisi, NIR spektroskopisi, Raman spektroskopisi

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