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Application Note

Measurement of different Sugar basedsamples like Sugar, Honey, Syrup with

FTIR Technique

These are three different samples of sugarwhich are under control of food analysis. Thewhite crystalline sugar for the coffee is anearly pure Saccharose prepared ontechnical control as refined sugar of industrialway.

Syrup, made from different sugar, is a mixtureof Fructose, Glucose, Maltose, etc. And inthis configuration the base of soft drinksready for dilution and taste ingredients. Themixture is designed for a designer product.

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Fig. 1: Infrared transmission mode spectra prepared from crystalline sugar (light green-yellow line) like coffee sweetener, commercialhoney (grey line) and syrup (green line) as base for soft drinks

Totally different is the honey which is in thiscase a sample from a natural product.Designed from bees for bees, Honey includesa lot of natural parts like polls, enzymes and

different sugars like maltose, turanose,glucose and fructose, partly also saccharose.

Discussion of results:

One trial to get more details from the syrupspectrum was the subtraction of a waterspectrum to get more details about the

remaining sugar. In fig. 2 is the result of a

subtraction of water from syrup and the sugarspectrum in one view.

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Abs

Subtractionof WATERfrom SAMPLE1

Fig. 2: Shown are absorbance mode infrared spectra fromdifferent sources green is syrup minus water and grey is thehoney spectrum, they are looking not so different in the

fingerprint range, only small details are different

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Fig. 3: Shown are absorbance mode spectra from differentsources green is syrup minus water and yellow-green issimple sugar spectrum, they are looking different in the

fingerprint range

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Her Majesty the Queen in Right of Canada 1986

DEXTROSE;D-GLUCOSE

Fig. 4: Spectrum from commercial library.

All three samples have their specificspectrum. Just in the fingerprint range are tosee a lot of differences in the individualspectra. One chance to visualize thesespecialities is for example the derivativespectroscopy. The syrup spectrum isinfluenced by the water signal. Subtraction ofwater is one possibility to get moreinformation about the content of the syrup.Another possibility is to use pure sugarspectra for the subtraction activity. Fig. 4contains Dextrose, Glucose spectrum frompowder measured with KBr-Pellet technique.It seems comparing the pure spectrum withthe crystalline sugar they have moresimilarities.

Instrumentation

Instruments in charge were the FTIR-8000Series and IRPrestige-21. To be able to measure thesamples different accessories were used and commercial library from Sadtler, the CanadianForensic.

1. Condition for syrup sampleFTIR-8000 Series, H-ATR with ZnSe crystaltrough style. The sample was filled into thetrough and immediately measured.

2. Condition for honey sampleIRPrestige-21, Miracle with ZnSe crystalOne drop sample was simply transferred tothe crystal.

3. Condition for sugar

IRPrestige-21Miracle with ZnSe crystal

Agate mortar and pestleA piece of sugar was grinded to represent avery fine sugar particle. The powder wasbrought under the anvil of the pressuredevice from Miracle accessory. Sample waspressed to the ZnSe crystal.

Thegivenspecificationsservepurelyastechnica

linformationfortheuser.

Noguaranteeisgivenontechnicalspecificationofthedes

cribedproductand/orprocedures.