In jam and jelly products, I estimate the reducing and total sugar by chemical method, for paper publication needing some analytical part. So which type of sugar present (glucose, fructose, sucrose etc..) in jam and jelly proved by FTIR spectrum is less expensive. I have no previous experience in FTIR analysis and my doubts are how to analyse the spectrum, peak values assign for each sugar ?
FTIR is a very useful quick, simple, nondestructive method but in the setting up of an FTIR method of analysis a reference method is needed to calibrate it. Matrix can have large impacts on the FTIR method so if you change matrix (protein, fat, ash, and other sugars than the target analyte) recalibration should be undertaken. The same can be said for HPLC if you change matrix but I feel HPLC is more robust to small perturbations in the matrix. FTIR and HPLC are both widely used in industry but in my experience if the FTIR calibration is available FTIR gives a more rapid turnaround without the need for extraction and SPE cleanup as is needed for many sugar HPLC methods. FTIR uses an algorithim to calculate the concentration - not my field - so should give you an answer just like another type of autoanalyser.
Up to my understanding,
Though FTIR is economical and non destructive method of analysis, one should go for HPLC because sample of interest consisting complex mixture of sugars.
You have said in question that you need analytical data only for paper publication so it is advisable to go for HPLC because it is easily available, give sufficient enough information from results and easy to interpret also.
As per my knowledge is concerned, FTIR is not a good method for identification of compounds in complex mixtures as you will get too much interference. If you can purify the sample, you can go with FTIR, otherwise HPLC is better as it can separate the components.
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