Method for detecting adulteration in aromatic rice

Abstract

This utility model discloses a method of detecting adulteration in aromatic rice. Current methods to analyze and authenticate rice are too technical labor-intensive or require expensive materials; but this utility model uses analytical equipment that are commonly found in testing laboratories and are easier to operate and maintain. It employs the headspace gas chromatography with flame ionization detection (HS-GC-FID) fingerprints of rice samples as a basis for determining the degree of adulteration of rice. It is comprised by the steps of: obtaining the HS-GC-FID fingerprint of pure aromatic rice, non-aromatic rice and mixtures of pure aromatic and non-aromatic rice; processing of GC-FID fingerprint to build a model for predicting the degree of adulteration; and using the model to determine whether an aromatic rice sample is adulterated with other rice varieties. This method was able to determine whether an aromatic rice sample contained non-aromatic rice by employing a simpler sample preparation and automated rice sample pretreatment technique. This method can be used to detect the adulteration of aromatic rice with non-aromatic rice varieties and aid in the authentication of rice products in the market.