Rice, when irradiated by ultraviolet ray, emits a blue fluorescence originating from fat, etc. The fluorescence intensity from rice increases as the oxidation progresses due to the deterioration of rice and therefore, the fluorescence is recently expanding its use as the index to evaluate the freshness. The measurement results of fluorescence spectra of new rice and old rice are introduced here. By measuring the 3D fluorescence spectrum, the difference in the fluorescence properties of new and old rice was found. 

F-7000 fluorophotometer, with the fastest scan speed for the instrument class, allows the high-throughput measurement of the 3D fluorescence spectrum.

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新米和陳米的三維熒光光譜.pdf