Open AccessГУРИЛ ГУРИЛАН БҮТЭЭГДЭХҮҮНИЙ СПЕКТРОСКОПИЙН СУДАЛГААНЫ ЗАРИМ ҮР ДҮНГЭЭС
Author(s) -
Matute Tamara,
Д Нямаа,
Н Гэрэлсүрэн,
Д Болорцэцэг
Publication year - 2016
Publication title -
šinžlèh uhaany akademijn mèdèè/proceedings of the mongolian academy of sciences
Language(s) - English
Resource type - Journals
eISSN - 2312-2994
pISSN - 2310-4716
DOI - 10.5564/pmas.v53i1.702
Subject(s) - fourier transform infrared spectroscopy , fluorescence , spectroscopy , analytical chemistry (journal) , infrared spectroscopy , chemistry , absorption (acoustics) , fluorescence spectroscopy , food science , nuclear chemistry , materials science , chromatography , physics , organic chemistry , optics , quantum mechanics , composite material
The accuracy of using infrared /FTIR/, fluorescence and UV-Vis spectroscopy for predicting various grain, flour, rye, wheat and barley quality parameters of 4 grain and 8 flour samples was evaluated. The absorption peaks were observed at 274-266 nm in UV-Vis region and 472.56 ст-1, 553 ст-1, 669 ст-1, 1045 ст-1, 1120 ст-1, 1238 ст-1, 1400 ст-1, 1541 ст-1, 1739 ст-1, 2927 ст-1, 3421 ст-1 in mid IR region. Flourescence spectroscopy of the wheat gluten indicated that the tryptophan residues were exposed and emission maximum in 365 nm.