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United States Department of Agriculture

Agricultural Research Service

Title: Two-Dimensional Vibrational Spectroscopy Study of the Interactions Caused by Changes in Chemical Composition of Rice Flour

Authors
item Himmelsbach, David
item Barton Ii, Franklin

Submitted to: Federation of Analytical Chemistry and Spectroscopy Societies Final Program
Publication Type: Abstract Only
Publication Acceptance Date: October 19, 2003
Publication Date: October 19, 2003
Citation: HIMMELSBACH, D.S., BARTON II, F.E. TWO-DIMENSIONAL VIBRATIONAL SPECTROSCOPY STUDY OF THE INTERACTIONS CAUSED BY CHANGES IN CHEMICAL COMPOSITION OF RICE FLOUR. FEDERATION OF ANALYTICAL CHEMISTRY AND SPECTROSCOPY SOCIETIES 30TH ANNUAL MEETING, OCTOBER 19-23, 2003, FORT LAUDERDALE, FLORIDA. 2003. PROCEEDINGS FACSS 30TH ANNUAL MEETING PAPER #600. P. 197.

Interpretive Summary: This is an abstract only. An interpretive summary is not required.

Technical Abstract: Two-dimensional vibrational spectroscopy was employed to reveal spectral effects associated with changes in protein and carbohydrate composition in rice flower. Near-infrared and Raman spectroscopies were utilized in conjunction with this method to overcome hidden effects due to overlapping bands that are unobservable with the use of one-dimensional spectra. The results indicated considerable correlation with water in the NIR spectra whereas this did not occur with Raman spectra. This suggests that Raman spectroscopy may be more suitable for the analysis of flours when moisture content is variable.

Last Modified: 12/19/2014
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