基于中红外光谱技术检测茶叶中非法添加滑石粉的研究

doi:10.3964/j.issn.1000-0593(2017)04-1081-05

Abstract
References
Related Citation (15)

Download: PDF (2091 KB)
Export: BibTeX | EndNote (RIS)

Abstract This paper studied the feasibility to detect talcum powder illegally added in tea based on Fourier transform infrared (FTIR) transmission spectroscopy with chemometric methods. In this study, 210 tea samples with 12 dose concentrations of talcum powder were prepared for FTIR spectra acquirement. Firstly, Savitzky-Golay (SG) smoothing, normalize and standard normal variate (SNV) were used to preprocess the raw spectra. It was shown that SNV preprocessing had the best performance. After that, a hybrid method of backward interval partial least squares (biPLS) regression and successive projections algorithm (SPA) was used to select 5 characteristic wavenumbers, which only accounted for 0.18% of the whole wavenumbers. Then, PLS regression and least square support vector machine (LS-SVM) were utilized to build linear and nonlinear models based on these 5 characteristic wavenumbers, respectively. Finally, the optimal model was achieved with LS-SVM with highR_P=0.921 and low RMSEP=0.131. It concluded that talcum powder in green tea could be detected based on FTIR spectroscopy coupled with chemometrics.

Key words： FTIR spectroscopy Green tea Talcum powder Chemometrics Quantitative detection

Received: 2016-06-02 Accepted: 2016-10-25

ZTFLH:

O657.3

Corresponding Authors: HE Yong E-mail: yhe@zju.edu.cn

Cite this article:

URL:

http://www.gpxygpfx.com/EN/10.3964/j.issn.1000-0593(2017)04-1081-05 OR http://www.gpxygpfx.com/EN/Y2017/V37/I04/1081

[1] Kumar R S S, Muraleedharan N N, Murugesan S, et al. Food Chemistry, 2011, 129: 117.
[2] Xie C Q, Li X L, Shao Y N, et al. PLoS One, 2014, 9: 1.
[3] Nnorom I C. Toxicological & Environmental Chemistry, 2011, 6: 1135.
[4] Ng K H, Heng A, Osborne M. Journal of Separation Science, 2012, 35: 758.
[5] Karageorgi S, Gates M A, Hankinson S E, et al. Cancer Epidemiology, Biomarkers & Prevention, 2010, 19: 1269.
[6] Neill A S, Nagle C M, Spurdle A B, et al. Cancer Causes Control, 2012, 23: 513.
[7] CHEN Li-yan, ZHANG Jian-yang, LIU Xin, et al(陈利燕, 章剑扬, 刘新, 等). Chinese Tea(中国茶叶), 2015, 01: 19.
[8] XIANG Li-ping, LUO Yan-wen(向丽萍, 罗砚文). Science & Technology Information(科技资讯)，2005, 26: 98.
[9] Schwalfenberg G, Genuis S J, Rodushkin I. Journal of Toxicology, 2013, 2013: 1.
[10] Downey G, Briandet R, Wilson R H, et al. Journal of Agricultural and Food Chemistry, 1997, 45: 4357.
[11] van Soest J J G, Tournois H, de Wit D, et al. Carbohydrate Research, 1995, 279: 201.
[12] Li X L, Luo L B, He Y, et al. Computers and Electronics in Agriculture, 2013, 98: 46.
[13] Botelho B G, Reis N, Oliveira L S, et al. Food Chemistry, 2015, 181: 31.
[14] Zou X B, Zhao J W, Li Y X. Vibrational Spectroscopy, 2007, 44: 220.
[15] Wu D, He Y, Nie P C, et al. Analytical Chimica Acta, 2010, 659: 229.
[16] Li X L, He Y, Wu C Q, et al. J. Food Eng., 2007, 82: 316.
[17] Balabin R M, Lomakina E I. Analyst, 2011, 136(8): 1703.
[18] Li S F, Yang S C, Zhao S L, et al. Journal of the Serbian Chemical Society, 2015, 80: 563.
[19] Wójcicki K, Khmelinskii I, Sikorski M, et al. Food Chemistry, 2015, 187: 416.
[20] Rohman A, Windarsih A, Riyanto S, et al. International Journal of Food Properties, 2016, 19: 680.
[21] Partyka J, Lesniak M. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2016, 152: 82.
Study on Detection of Talcum Powder in Green Tea Based on Fourier Transform Infrared (FTIR) Transmission Spectroscopy