Department of Chemistry and Research Institute for Convergence of Basic Science, Hanyang University, Seoul 04763, Republic of Korea.
Institute of Chemistry, Vietnam Academy of Science and Technology, Hanoi, Viet Nam.
Food Chem. 2023 Dec 15;429:136985. doi: 10.1016/j.foodchem.2023.136985. Epub 2023 Jul 24.
A temperature-perturbed transmission Raman measurement was demonstrated for the discrimination of ST25 and non-ST25 rice samples. ST25 rice is a premium long-grain Vietnamese rice with the aroma of pandan leaves and the scent of early sticky rice. Raman spectra of rice samples were acquired with temperature perturbation ranging from 20 to 50 °C, and the variables (intensities of peaks) with greater discrimination were selected from the spectra using Incremental Association Markov Blanket (IAMB) for authentication. The combination of four, seven, and four variables selected from the spectra at 20, 30, and 50 °C, respectively, yielded the highest accuracy of 97.9%. The accuracies in the single-temperature measurements were lower, suggesting that the combination of mutually complementary spectral features acquired at these temperatures is synergetic to recognize the compositional differences between two sample groups, such as in the amylose/amylopectin ratio and the protein constituent.
温度扰动传输拉曼测量用于区分 ST25 和非 ST25 水稻样品。ST25 大米是一种优质的长粒越南大米，具有香兰叶的香气和早期糯米的香味。使用增量关联马尔可夫毯（IAMB）从光谱中选择具有更大区分度的变量（峰强度），对水稻样品的拉曼光谱进行了 20 至 50°C 的温度扰动采集，用于鉴定。分别从 20°C、30°C 和 50°C 的光谱中选择四个、七个和四个变量的组合，得到了最高的准确率 97.9%。单温测量的准确率较低，表明在这些温度下获得的相互补充的光谱特征的组合对于识别两组样品之间的成分差异是协同的，例如直链淀粉/支链淀粉的比例和蛋白质成分。
