Table 1.
Calibration equation and correlation coefficient (R
2
) for 5 kinds of free sugars.
Compound
Calibration curve equation
Correlation coefficient (R
2
)
Fructose
Y = 183.23x–14230.21
0.9997
Glucose
Y = 109.16x–19993.55
0.9998
Sucrose
Y = 121.12x–21743.50
0.9998
Lactose
Y = 78.72x–18961.03
0.9997
Maltose
Y = 100.79x–23636.29
0.9999