Abstract:In order to quickly and accurately detect the content of titanium dioxide in the juice,a method combining chemometrics and Vis/NIR spectroscopy technique was used in the present study.First, the content of titanium dioxide in the juice sample was determined by using spectrophotometer and standard curve of titanium dioxide.Then, different amount of pure titanium dioxide was adulterated into the juice collected from the market to prepare eight different content samples.A total of 320 juice samples were studied.Two hundred samples (25 samples for each content) were randomly selected from the 320 samples to be the calibration set while the other 120 samples (15 samples for each content) were selected as the validation set.The spectra of juice were within near infrared(NIR)and mid-infrared (MIR).First six different preprocessing methods were compared, such as standard normal variate (SNV), moving average, derivative and multivariate scatter correction (MSC).The optimal partial least squares(PLS)was built after the performance comparison of different preprocessing methods .Another algorithm, principal component-artificial neural network (PC-ANN), was also used: first, the original spectral date was processed using principal component analysis, the best number of principal components (PCs) was selected, and the scores of these PCs would be taken as the input of the artificial neural network (ANN).The PC-ANN was trained with samples in the calibration collection and the samples in prediction set were predicted.After comparison, MSC was found to be the most appropriate spectral preprocessing method and the best number of PCs is 7.The correlation coefficients (R2) between the real values and predicted ones by discriminant analysis model were 0.900 8 (PLS) and 0.868 4 (PC-ANN) respectively.The root mean standard errors of prediction (RMSEP) by PLS and PC-ANN were 0.05 (PLS) and 0.04 (PC-ANN) respectively.The result indicated that the content of titanium dioxide in the juice powder to be quickly detected by nondestructive determination method was very feasible and laid a solid foundation for setting up the titanium dioxide content forecasting model of juice powder.
Key words:Partial least squares;Artificial neural network;Titanium dioxide;Principal component;Determination
段 敏,鲍一丹,何 勇* . 应用可见/近红外光谱技术快速检测果珍中二氧化钛的含量[J]. 光谱学与光谱分析, 2010, 30(01): 74-77.
DUAN Min, BAO Yi-dan, HE Yong*. Quickly Determination of Titanium Dioxide Content in Juice Based on Vis/NIR Spectroscopy Technique. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2010, 30(01): 74-77.
[1] WANG Yan, KANG Xian-jiang, MU Shu-mei(王 燕, 康现江, 穆淑梅).Chinese Journal of Pharmacology and Toxicology (中国药理学与毒理学杂志), 2008, 22 (1): 77. [2] ZHANG Jian-hui, YANG Dai-ming, LI Xiao-yan, et al(张建辉, 杨代明, 李小燕, 等).Food & Machinery(食品与机械), 2008, 24(1): 121. [3] DENG Xue-juan, LIU Guo-hua, CAI Hui-yi, et al(邓雪娟, 刘国华, 蔡辉益, 等).Food Industry(饲料工业), 2008, 29(2): 57. [4] WANG Hong(王 红).Chinese Journal of Health Laboratory Technology(中国卫生检验杂志), 2008, 18(9): 5571. [5] WANG Jing-shan, SUN Xiu-luan, DONG Guo-qiang(王京善, 孙秀鸾, 董国强).Literature and Information on Preventine Medicine(预防医学文献信息), 2001, 12(7): 552. [6] Shao Y N, He Y, Wu C Q.Journal of Agricultural and Food Chemistry, 2008, 56: 3960. [7] Shao Yongni, He Yong.Journal of Food Engineering, 2007, 29(3): 1015. [8] SHAO Yong-ni, HE Yong(邵咏妮, 何 勇).Journal of Infrared and Millineter Waves(红外与毫米波学报), 2006, 25(6): 478. [9] WU Di, HE Yong, FENG Shui-juan, et al(吴 迪, 何 勇, 冯水娟).Journal of Infrared and Millimeter Waves(红外与毫米波学报), 2008, 27(3): 180. [10] Liu F, He Y, Wang L.Analytica Chimica Acta, 2008, 610: 196. [11] Liu F, He Y, Wang L, et al.Journal of Food Engineering, 2007, 83: 430. [12] LU Fei, WANG Li, HE Yong, et al(刘 飞, 王 莉, 何 勇, 等).Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2008, 28(3): 586. [13] Liu F, He Y.Journal of Agricultural and Food Chemistry, 2007, 55: 8883. [14] SHI Yue-hua, LU Yong, XU Guang-ming, et al(史月华, 陆 勇, 许光明, 等).Chinese Journal of Analytical Chemistry(分析化学), 2001, 29(1): 87. [15] Liu F, He Y, Wang L.Analytica Chimica Acta, 2008, 615: 10. [16] Liu Fei, He Yong.Food Chemistry, 2009, 115(4): 1430. [17] WANG Hai-dong, QIN Yu-chang, Lü Xiao-wen, et al(王海东, 秦玉昌, 吕小文, 等).Food Industry(饲料工业), 2008, 29(19): 41. [18] XING Zhi-na, WANG Ju-xiang, SHEN Gang(邢志娜, 王菊香, 申 刚).Journal of Analytical Science (分析科学学报), 2004, 20(3): 278. [19] WANG Dong, DING Yun-sheng, YUAN Xing-fen, et al(王 冬, 丁云生, 袁杏芬, 等).Modern Instruments(现代仪器), 2008, 14(5): 19. [20] CHU Xiao-li, YUAN Hong-fu, LU Wan-zhen(褚小立, 袁洪福, 陆婉珍).Progress in Chemistry(化学进展), 2004, 16(4): 528. [21] Geladi P, Kowalski B R.Analytica Chimica Acta, 1986, 185: 1. [22] He Y, Feng S J, Deng X F, et al.Food Research International, 2006, 39: 645.