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Rice Quality by Spectroscopic Analysis: Precision of Three Spectral Regions
Author(s) -
Barton F. E.,
Himmelsbach D. S.,
McClung A. M.,
Champagne E. T.
Publication year - 2000
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2000.77.5.669
Subject(s) - amylose , chemistry , amylopectin , raman spectroscopy , analytical chemistry (journal) , spectral line , near infrared spectroscopy , standard error , spectroscopy , anisotropy , nuclear magnetic resonance , chromatography , starch , optics , statistics , food science , mathematics , physics , quantum mechanics , astronomy
Three types of spectroscopy were used to examine rice quality: near infrared (NIR), Raman, and proton nuclear magnetic resonance ( 1 H NMR). Samples from 96 rice cultivars were tested. Protein, amylose, transparency, alkali spreading values, whiteness, and degree of milling were measured by standard techniques and the values were regressed against NIR and Raman spectra data. The NMR spectra were used for a qualitative or semiquantitative assessment of the amylose/amylopectin ratio by determining the 1–4 to 1–6 ratio for glucans. Protein can be measured by almost any instrument in any configuration because of the strong relationship between the spectral response and the precision of the reference method. Amylose has an equally strong relationship to the vibrational spectra, but its determination by any reference method is far less precise, resulting in a 10× increase in the standard error of cross‐validation (SECv) or standard error of performance (SEP) with R 2 values equal to that of the protein measurement.