Using IR-spectroscopy in the analysis of grain (review)

Qualitative characteristics of wheat are determined by various physical and -chemical and rheological analyzes. Most analysis methods are expensive, time consuming and cause sample destruction. Fourier transform infrared spectroscopy is one of the most important and promising tools used to analyze wheat for various quality parameters. This method is fast and sensitive with a large variety of sampling methods. In a number of studies, different wheat varieties were analyzed for quality assessment using IR-spectroscopy. IR-spectroscopy works on the basis of functional groups and provides information in the form of peaks. On the basis of peaks the content of moisture, protein, fat, ash, carbohydrates and grain hardness are determined. Peaks for water are observed in the wavelength range of 1 640 cm -1 and 3300 cm -1 based on the functional groups H and OH. Characteristic fluctuations of the protein are observed in the range from 1600 cm -1 to 1700 cm -1 and from 1550 cm -1 to 1570 cm -1 based on the bound group of amide I and amide II, respectively...