期刊
SPECTROCHIMICA ACTA PART B-ATOMIC SPECTROSCOPY
卷 118, 期 -, 页码 102-111出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.sab.2016.02.019
关键词
Laser-Induced Breakdown Spectroscopy; Laser-Ablation Inductively Coupled Plasma; Mass Spectrometry; Edible salts; Classification; Discrimination power
类别
资金
- Ministry of Oceans and Fisheries of Korea [20130290]
- Office of Basic Energy Sciences, Chemical Science Division of the U.S. Department of Energy [DE-AC02-05CH11231]
- Research Funds of Mokpo National University
- Korea Institute of Marine Science & Technology Promotion (KIMST) [201302902] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
- National Research Foundation of Korea [2011-0023778] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Laser-Induced Breakdown Spectroscopy (LIBS) and Laser-Ablation Inductively Coupled Plasma Mass Spectrometry (LA-ICP-MS), both based on laser ablation sampling, can be employed simultaneously to obtain different chemical fingerprints from a sample. We demonstrated that this analysis approach can provide complementary information for improved classification of edible salts. LIBS could detect several of the minor metallic elements along with Na and Cl, while LA-ICP-MS spectra were used to measure non-metallic and trace heavy metal elements. Principal component analysis using LIBS and LA-ICP-MS spectra showed that their major spectral variations classified the sample salts in different ways. Three classification models were developed by using partial least squares-discriminant analysis based on the LIBS, LA-ICP-MS, and their fused data. From the cross-validation performances and confusion matrices of these models, the minor metallic elements (Mg, Ca, and K) detected by LIBS and the non-metallic (I) and trace heavy metal (Ba, W, and Pb) elements detected by LA-ICP-MS provided complementary chemical information to distinguish particular salt samples. (C) 2016 Elsevier B.V. All rights reserved.
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