Analysis of Protein and Amino Acid Contents in Rice Flour by Near-infrared Spectroscopy

Abstract

Near-infrared spectroscopic technique was studied for determination of protein and 4 kinds of amino acids in rice flour. As a result of detailed search for the NIR spectra of rice flour containing different protein level, the NIR was proved to have a sensitivity to rice protein as much as wheat one. It was possible to decrease a standard error of estimation for calibrations by using a derivative absorbance, but on the contrary derivative procedure possibly makes an increment in bias in case of prediction of "unknown" samples. It was verified that the NIR technique had a potential for a rapid method for analysis of protein and amino acids contents in rice flour.