Near-infrared (NIR) spectroscopy was used to determine the amylose content in six different starches, whose declared amylose contents ranged from 2 to 95% m/m. The amylose content of starches can vary considerably between batches depending on growth conditions and time of harvesting. An NIR calibration model was developed for amylose using simple laboratory produced mixtures of amylose and amylopectin in different ratios. The spectral region at 1700-1800nm showed a good correlation to the amylose content of these mixtures. A simple absorbance ratio calibration model using standard normal variate and first derivative pre-treated spectra gave a root mean standard error of prediction of 1.2% m/m. Application to real samples gave amylose contents in reasonable agreement with the average values stated by the supplier. NIR spectroscopy provides a rapid and non-destructive method for the quantitative determination and standardisation of amylose in starch and could make a suitable alternative to traditional techniques, such as complex formation of starch with iodine or n-butanol.
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