OSA's Digital Library

Applied Spectroscopy

Applied Spectroscopy

| PUBLISHED BY SAS — AVAILABLE FROM SAS AND OSA

  • Vol. 50, Iss. 2 — Feb. 1, 1996
  • pp: 154–160

Solid-State Matrix Effects on Near-Infrared Spectra: Interactions of Glucose and Sucrose with Amylose, Amylopectin, Cellulose, and Starch — Implications for Near-Infrared Calibrations

James B. Reeves

Applied Spectroscopy, Vol. 50, Issue 2, pp. 154-160 (1996)


View Full Text Article

Acrobat PDF (535 KB)





Browse Journals / Lookup Meetings

Browse by Journal and Year


   


Lookup Conference Papers

Close Browse Journals / Lookup Meetings

Article Tools

Share
Citations
  • Export Citation/Save Click for help

Abstract

The objective of this work was to explore the question of how the interactions between carbohydrate monomers and polymers affect near-infrared spectra and to evaluate the implications of such effects with respect to the development of near-infrared calibrations. The effects of the presence of amylopectin, amylose, cellulose, and starch during the drying of glucose and sucrose on the resulting spectra were investigated. Sugars in various molar ratios with polymers were dried in a rotating mixer and then reground, and spectra from 10,000 to 4000 cm-1 were taken. In addition, spectra of identical mixtures prepared by mixing previously ground sugars and polymers were taken for comparison. Results on samples prepared either by simple mixing of sugars and carbohydrate polymers or by grinding mixtures produced by drying sugars in the presence of polymers indicated that interactions occur between the substances in question. Although simple mixtures of sugars with cellulose, amylose, amylopectin, or starch showed some spectral changes in the spectra of the sugars, in general, the spectra obtained by spectral subtraction were considerably more similar to those of the pure sugars than were those obtained for materials dried together.

Citation
James B. Reeves, "Solid-State Matrix Effects on Near-Infrared Spectra: Interactions of Glucose and Sucrose with Amylose, Amylopectin, Cellulose, and Starch — Implications for Near-Infrared Calibrations," Appl. Spectrosc. 50, 154-160 (1996)
http://www.opticsinfobase.org/as/abstract.cfm?URI=as-50-2-154

You do not have subscription access to this journal. Citation lists with outbound citation links are available to subscribers only. You may subscribe either as an OSA member, or as an authorized user of your institution.

Contact your librarian or system administrator
or
Log in to access OSA Member Subscription

You do not have subscription access to this journal. Cited by links are available to subscribers only. You may subscribe either as an OSA member, or as an authorized user of your institution.

Contact your librarian or system administrator
or
Log in to access OSA Member Subscription

« Previous Article  |  Next Article »

OSA is a member of CrossRef.

CrossCheck Deposited