Determination of the functional groups of the green buckwheat plant complexes by infrared spectroscopy method

Abstract

The vegetable complex (VC) of green buckwheat (GB) and sprouted green buckwheat (SGB) were investigated. Previously, the green buckwheat and sprouted green buckwheat samples was dried and crushed to a powder or flour consistence. 0,1 g and of the flour and 1,5 g of potassium bromide for IR spectroscopy (Pike Tecnologies ™) were weighed at the analytic balance, then ingredients were mixed. The obtained sample was compacted and placed in the optical cell for the analysis of solid samples, then into the EasyDiff prefix. As a control sample was used the optical cell with pure potassium bromide. To reduce the noise influence and secondary extremes appearance Besselov’s apodization was carried out. To obtain the optimum signal-to-noise value, the accumulation time and the number of scans were optimized. Under specific conditions the following measurement scheme is optimum – the accumulation time is 60 sec, the number of scans is 50, the spectral range from 351 to 5000 cm-1, and the spectrum resolution is 2 cm-1. The absorption spectrum of the green and germinated green buckwheat vegetable complexes (VC) were obtained. When analyzing the characteristic peaks in VC (SGB) were founded decrease in the intensity of the characteristic peaks 995, 1540, 1637, 2925 that can be explained by proteins, fats and carbohydrates cleavage into simpler compounds. It is advisable to use VC (SGB) in the technological regulations development and production of the functional use products, since it has a large spectrum of functional groups than VC (GB).