FTIR Spectroscopy Coupled with Principal Component Analysis for Rapid Screening of Melamine Adulteration in Brown Rice Flour

Food adulteration with melamine represents a serious threat to food safety due to its toxic effects and its ability to falsely elevate protein values measured by nitrogen-based methods. Visual inspection and visible reflectance spectroscopy are unsuitable for identifying low-level adulteration. This study evaluates Fourier Transform Infrared (FTIR) spectroscopy combined with chemometric tools for the identification of melamine in brown rice flour adulterated at 0–2.00% (w/w). Under the tested conditions, no clear FTIR-detectable interactions between melamine and starch or proteins were observed, suggesting that melamine primarily acts as a physical admixture. Characteristic melamine absorption bands were identified at 3466, 3415, 1431, and 810 cm−1. Spectral normalization and second-order derivative processing improved sensitivity and enabled quantitative calibration models. The method achieved a limit of detection of 1408 mg/kg. Although this value is above the regulatory threshold of 2.5 mg/kg, the approach provides a rapid, non-destructive screening tool for identifying highly adulterated samples and prioritizing them for confirmatory chromatographic or mass spectrometric analysis. Overall, FTIR spectroscopy combined with chemometric analysis offers an efficient first-line approach for identification of melamine adulteration in brown rice flour.