Model Optimization of Ternary System Adulteration Detection in Camellia Oil Based on Visible/Near Infrared Spectroscopy
MO Xin-xin1, ZHOU Ying2, SUN Tong1*, WU Yi-qing1, LIU Mu-hua1
1. Optics-Electronics Application of Biomaterials Lab, Jiangxi Agricultural University, Nanchang 330045, China 2. Zhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou 311215, China
Abstract:Visible/near infrared spectroscopy combined with chemometrics methods was used to detect ternary system adulteration in camellia oil quantificationally. In order to get adulterated samples, rapeseed oil and peanut oil were added to pure camellia oil in different proportion. Visible/near infrared spectroscopy data of pure and adulterated camellia oil samples were acquired in the wavelength range of 350~1800nm, and samples were randomly divided into calibration set and prediction set. The adulteration models were optimized by comparing different wavelength ranges, pretreatment methods and calibration methods The results show that the optimal modeling wavelength ranges and pretreatment methods for the prediction models of rapeseed oil, peanut oil and total adulteration amount are 750~1 770, 900~1 770, 870~1 770 nm and Multiple scattering correction (MSC), Standard normal variate (SNV) and second order differentia, and the best modeling method is Least square support vector machine (LSSVM). The correlation coefficient (RP) in prediction set and the root mean square error predictions(RMSEPs) of optimal adulteration models for rapeseed oil, peanut oil and total adulteration are 0.963, 0.982, 0.993 and 2.1%, 1.5%, 1.8%, respectively. Thus it can be seen that visible /near infrared spectroscopy combined with chemometrics methods can be used for quantitative ternary system adulteration detection in camellia oil.
莫欣欣1,周 莹2,孙 通1*,吴宜青1,刘木华1 . 可见/近红外光谱的油茶籽油三元体系掺假检测模型优化 [J]. 光谱学与光谱分析, 2016, 36(12): 3881-3884.
MO Xin-xin1, ZHOU Ying2, SUN Tong1*, WU Yi-qing1, LIU Mu-hua1 . Model Optimization of Ternary System Adulteration Detection in Camellia Oil Based on Visible/Near Infrared Spectroscopy . SPECTROSCOPY AND SPECTRAL ANALYSIS, 2016, 36(12): 3881-3884.
[1] TANG Fu-bin, SHEN Dan-yu, LIU Yi-hua, et al(汤富彬,沈丹玉,刘毅华,等). Journal of the Chinese Cereals and Oils Association(中国粮油学报), 2013, 28(7): 108. [2] REN Chuan-yi, ZHANG Yan-ping, TANG Fu-bin, et al(任传义,张延平,汤富彬,等). Journal of Food Safety and Quality(食品安全质量检测学报), 2015, 6(12): 5011. [3] WU Xue-hui, HUANG Yong-fang, XIE Zhi-fang(吴雪辉,黄永芳,谢治芳). Food Science and Technology(食品科技),2005,8:94. [4] Nie P C, Wu D, Sun D W, Cao F, Bao Y D, et al. Sensors, 2013, 13(10): 13820. [5] Sinelli N, Cerretani L, Di Egidio V, et al. Food Res. Int., 2010, 43(1): 369. [6] Li S, Zhu X, Zhang J, et al. Food Sci., 2012, 77(4): 374. [7] SUN Tong, HU Tian, XU Wen-li, et al(孙 通,胡 田,许文丽,等). Chinese Oils and Fats(中国油脂), 2013, 28(10): 75. [8] Graham Stewart Francis, Haughey Simon Anthony, Ervin Robert Marc, et al. Food Chemistry, 2012, 132(3): 1614. [9] Kuriakose Saji, Thankappan Xavier, Joe Hubert, et al. Analyst, 2010, 135(10): 2676. [10] FENG Li-hui, LIU Bo-ping, ZHANG Guo-wen, et al(冯利辉,刘波平,张国文,等). Food Science(食品科学), 2009, 30(18): 296. [11] YUAN Jiao-jiao, WANG Cheng-zhang, CHEN Hong-xia(原姣姣,王成章,陈虹霞). Journal of the Chinese Cereals and Oils Association(中国粮油学报), 2012, 27(3): 110. [12] Wang L, Lee Frank S C, Wang X R, et al. Food Chemistry, 2006, 95: 529.