Analysis on Spectral Matching of Biochemical Component for Rice

Abstract

The protein, starch and amylose are three important indexes to characterize rice quality. The starch, crude protein and amylose of rice were extracted by experiments. The hyperspectral reflectance of starch, crude protein and amylose, their mixed samples and rice samples were determined by a ASD FieldSpec Pro FR™ The spectral characteristics of starch, crude protein, amylose and their correlation with component content were analyzed by using spectral matching technique and multivariate statistical method. The results showed that the spectra of three biochemical components were significantly different, and the spectral peaks and valleys of the mixed samples showed “red shift” or “blue shift”. The contents (%) of crude protein, starch and amylose in rice flour were significantly related to the absorption area S between 2020nm and 2235nm on their spectral curve. The results showed that the hyperspectral method could be used to estimate the contents of crude protein, starch and amylose content in rice, and then to detect rice quality.