期刊
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
卷 250, 期 -, 页码 -出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.saa.2020.119346
关键词
Hawthorn fruits powder; Near infrared spectroscopy; Chemometrics; Adulteration; Quality evaluation
类别
资金
- Natural Science Foundation of Guangdong Province [2016A030313837]
This study successfully explored the feasibility of detecting and quantifying cheap adulterants in Chinese functional food using NIR spectroscopy and chemometrics methods. Discriminative and quantitative models were established to distinguish and determine the content of adulterants, with model quality evaluated through various validation methods. The results indicated the robustness and applicability of the method for rapid detection of adulteration in herbal plants or functional foods.
The aim of this study is to explore the feasibility of detection and quantification of two cheap adulterants (maltodextrin and starch) in Chinese functional food, hawthorn fruits powder (HFP), by using near infrared (NIR) spectroscopy coupled with chemometrics methods. The partial least squares discriminant analysis (PLS-DA) models were developed to discriminate the adulterated HFP from the authentic HFP, while the partial least squares regression (PLSR) models were employed to determine the contents of adulterants. In order to yield the best results, various spectra pretreatment methods and wavelength selection methods were carefully investigated. The models' qualities were assessed by the self-consistency test, the independent test and the rigorous leave-one-out cross-validation test. The metrics for the PLS-DA discriminative model included error rate, true positive rate, true negative rate and F1 score, while the metrics for the PLSR quantitative model were determination coefficient, root mean square error and residual prediction deviation. Finally, very satisfying results were obtained, which indicate that our method is quite robust and applicable, and thus has great potential for rapid detection of adulteration in powder of many other herbal plants or functional foods. (C) 2020 Elsevier B.V. All rights reserved.
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