Classification of vinegar samples based on near infrared spectroscopy combined with wavelength selection

被引：24
|
作者：
Fan, Wei [1 ]
Li, Hongdong [1 ]
Shan, Yang [2 ,3 ]
Lv, Huiying [2 ,3 ]
Zhang, Huaxiu [1 ]
Liang, Yizeng [1 ]
机构：
[1] Cent S Univ, Coll Chem & Chem Engn, Changsha 410083, Hunan, Peoples R China
[2] Hunan Prov Res Inst Agr Prod Proc, Changsha 410125, Hunan, Peoples R China
[3] Hunan Food Test & Anal Ctr, Changsha 410125, Hunan, Peoples R China
来源：
ANALYTICAL METHODS | 2011年 / 3卷 / 08期
关键词：
UNINFORMATIVE VARIABLE ELIMINATION; WINE; FEASIBILITY; PREDICTION; CHEMOMETRICS; CALIBRATION; QUALITY; PLS;
D O I：
10.1039/c1ay05101f
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
In this paper, near infrared spectroscopy combined with a wavelength selection method was used to identify fermented vinegar and blended vinegar. Competitive adaptive reweighted sampling (CARS) method was employed to select the key wavelengths. For classification of different vinegars, 11 wavelengths were selected and a PLS-DA model was calculated based on these selected wavelengths. The average error rate (AER) obtained by repeated double cross validation (RPCV) was 6.95%. The results indicated that NIR spectroscopy combined with a wavelength selection method could be applied as a fast alternative method for the identification of different vinegars.
引用
收藏
页码：1872 / 1876
页数：5
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