Identification of Fritillaria thunbergii Treated by Sulfur Fumigation Using Laser-Induced Breakdown Spectroscopy
ZHAO Yi-ying1, ZHU Su-su1, HE Juan3, ZHANG Chu1, LIU Fei1,2, HE Yong1,2*, FENG Lei1,2
1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
2. Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058,China
3. Zhejiang Academy of Traditional Chinese Medicine, Key Laboratory of Research and Development of Chinese Medicine of Zhejiang Province, Hangzhou 310007, China
Abstract:The paper discusses the feasibility of identifying Fritillaria thunbergii treated by sulfur fumigation using laser-induced breakdown spectroscopy (LIBS) technology with the combination of chemometric methods. Spectral data of Fritillaria thunbergii samples of no sulfur fumigation (no SF), mild sulfur fumigation (mild SF) and severe sulfur fumigation (severe SF) were collected and preprocessed by wavelet transform and normalization. Discrimination models of support vector machine (SVM), extreme learning machine (ELM) and random forest (RF) were developed on full spectra (400.41~871.65 nm) and characteristic wavebands (400.41~600.02 nm), respectively. Results showed that three models developed on characteristic wavebands all obtained the same or even better performance than the corresponding models developed on full spectra, indicating the effectiveness of extracting characteristic wavebands. Among the models developed on characteristic wavebands, SVM model obtained the optimal performance, with calibration and prediction accuracy reaching 100% and 95.83% respectively. The overall results demonstrated that LIBS technology with a combination of characteristic wavebands extraction and chemometric methods could be used for identifying Fritillaria thunbergii treated by sulfur fumigation. This study provides an instruction for identifying traditional Chinese medicine and can help to establish a quality detecting and grading evaluating system for traditional Chinese medicine.
[1] ZHOU Hai-yan, FU Jian-guo, ZHOU Ying-qun, et al(周海燕,付建国,周应群,等). Modern Chinese Medicine(中国现代中药), 2012, 14(4): 45.
[2] HAO Yan-jun, XU Qiu-yang, SANG Yu-li, et al(郝延军,徐秋阳,桑育黎,等). China Journal of Chinese Materia Medica(中国中药杂志), 2012, 37(3): 335.
[3] Peng J, Liu F, Zhou F, et al. Trends in Analytical Chemistry, 2016, 85: 260.
[4] St-Onge L, Kwong E, Sabsabi M, et al. Spectrochimica Acta Part B, Atomic Spectroscopy, 2002, 57: 1131.
[5] Dong J J, Li Q L, Yin H, et al. Food Chemistry, 2014, 161: 376.
[6] Hidalgo M J, Fechner D C, Marchevsky E J, et al. Food Chemistry, 2016, 210: 228.
[7] Bian X, Zhang C, Tan X, et al. Analytical Methods, 2017, 9: 2983.
[8] Huang G B, Zhou H, Ding X, et al. IEEE Transactions on Systems Man & Cybernetics Part B, 2012, 42(2): 513.
[9] Qiu S, Wang J. Food Chemistry, 2017, 230: 208.
[10] CHENG Shu-xi, KONG Wen-wen, ZHANG Chu, et al(程术希,孙汶汶,张 初,等). Spectroscopy and Spectral Analysis(光谱学与光谱分析),2014,34(9):2519.
[11] Dyar M D, Tucker J M, Humphries S, et al. Spectrochimica Acta Part B, Atomic Spectroscopy, 2011, 66(1): 39.
[12] Burakov V S, Tarasenko N V, Nedelko M I, et al. Spectrochimica Acta Part B, Atomic Spectroscopy, 2009, 64(2): 141.
[13] Peng J, Song K, Zhu H, et al. Scientific Reports, 2017, 7: 44551.