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Combination of Simple Chemical and Spectroscopic Methods for the Identification of Thai Horn Mali Rice

机译：简单化学和光谱学方法相结合鉴定泰国香米

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摘要

As the Thai Dawk Mali (KDML105) rice variety is popular due to its high sensory after cook, there is an increase in mixing the KDML 105 rice with other rice varieties that leads to unqualified KDML 105 milled rice products for export and unqualified unmilled rice seeds for next plants. Instead of using traditional time consuming methods based on the disintegration of the rice kernel in an alkali solution and the inspection of rice cooked in boiling water, this paper proposes to analyze the milled rice powder dissolved in our alkali solution via a spectroscopic method. In our study, 0.1 g, 0.2 g, and 0.3 of milled rice powder from four Thai rice varieties, i.e., KDML105, Pathumthanil, Chainatl, and RD6, are selected. Then each milled rice sample is ground and then dissolved in a 10% potassium hydroxide (KOH) solution. At the specified minutes of dissolution, the relative optical transmission spectrum of the milled rice solution in a 500-800 nm wavelength is measured and only its first derivative is used for the identification of the KDML105 milled rice. We find that the use of 0.10 g of the milled rice powder dissolved in our KOH solution for 10 minutes provides the lowest false rejection rate of 15%, indicating that we have a faster approach with less amount of waste produced. With the 0.2-g milled rice powder, 5 minutes of dissolution is needed but with a slightly higher false rejection rate of 18.3%.
机译：由于泰国Dawk Mali（KDML105）大米因煮熟后的高感官而广受欢迎，因此将KDML 105大米与其他大米品种混合使用的情况有所增加，导致出口用的不合格KDML 105碾米产品和不合格的未碾米种子用于下一个植物。代替使用传统的耗时方法，即基于米粒在碱溶液中的崩解和在沸水中煮熟的米粉的检查，本文提出通过光谱法分析溶解在我们碱溶液中的米粉。在我们的研究中，从四种泰国大米品种中选择了0.1 g，0.2 g和0.3的碾米粉，即KDML105，Pathumthanil，Chainatl和RD6。然后将每个碾碎的大米样品研磨，然后溶解在10％的氢氧化钾（KOH）溶液中。在指定的溶解分钟数下，测量了米饭溶液在500-800 nm波长下的相对光学透射光谱，并且仅将其一阶导数用于鉴定KDML105米饭。我们发现，将0.10 g的米粉溶解在我们的KOH溶液中持续10分钟，可以提供最低的15％的错误剔除率，这表明我们可以采用更快的方法来减少废物的产生。使用0.2克碾米粉，需要5分钟的溶解时间，但假排斥率略高，为18.3％。

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