| 光谱学与光谱分析 |
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| Detection of Syrup Adulterants in Prepackaged Pure Pineapple Juice by Fourier-Transform Infrared Spectroscopy and Chemometric Analysis |
| ZHOU Mi1, KE Jian1, LI Bao-li1, TANG Cui-e1, TAN Jun1, LIU Rui1*, WANG Hong2, LI Tao2, ZHOU Sheng-yin2 |
1. Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University，Wuhan 430070，China
2. Hubei Research Institute of Products Quality Supervision and Inspection, Wuhan 430061, China |
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Abstract This study was performed to establish a method that can quickly and accurately identify adulterated syrup in the pure pineapple juice. A attenuated total internal refraction-fourier transform infrared spectroscopy was used to collect the range of 900～1 500 cm-1 infrared spectra of 234 samples pure pineapple juice and adulterated syrup by beet syrup, rice syrup and cassava syrup. By using linear discriminant analysis and support vector machine for the identification model, comparing the full spectral and selected wavelengths based on principal component analysis loading plots of the two models to identify adulteration. Studies showed that the correct rate of validation set by linear discriminant analysis and support vector machine model on full spectral were both higher than 88%, variables were significantly reduced from 312 to 8 after selecting the eight characteristic wavelengths, the correct rate of validation set by linear discriminant analysis model was up to 96.15% and support vector machine was increase to 94.87%. The results demonstrated that the model built using a attenuated total internal refraction-fourier transform infrared spectroscopy in combination with chemometric methods after selected characteristic wavelengths could be used for the identification of the adulterated syrup in the pure pineapple juice.
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Received: 2015-02-04
Accepted: 2015-05-16
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Corresponding Authors:
LIU Rui
E-mail: liurui@mail.hzau.edu.cn
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