Detecting the quality of glycerol monolaurate: A method for using Fourier transform infrared spectroscopy with wavelet transform and modified uninformative variable elimination

被引:34
|
作者
Chen, Xiaojing [1 ,2 ]
Wu, Di [1 ]
He, Yong [1 ]
Liu, Shou [2 ]
机构
[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310029, Zhejiang, Peoples R China
[2] Xiamen Univ, Dept Phys, Xiamen 361005, Peoples R China
关键词
Fourier transform infrared spectroscopy; Glycerol monolaurate; Partial least squares; Wavelet transform; Uninformative information elimination; Simulated annealing; Nondestructive measurement; SUCCESSIVE PROJECTIONS ALGORITHM; PARTIAL LEAST-SQUARES; MULTIVARIATE CALIBRATION; SELECTION; CLASSIFICATION; OPTIMIZATION; SPECTROMETRY; REGRESSION; SPECTRA;
D O I
10.1016/j.aca.2009.02.002
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
Glycerol monolaurate (GML) products contain many impurities, such as lauric acid and glucerol. The GML content is an important quality indicator for GML production. A hybrid variable selection algorithm,which is a combination of wavelet transform (WT) technology and modified uninformative variable eliminate (MUVE) method, was proposed to extract useful information from Fourier transform infrared (FT-IR) transmission spectroscopy for the determination of GML content. FT-IR spectra data were compressed by WT first; the irrelevant variables in the compressed wavelet coefficients were eliminated by MUVE. In the MUVE process, simulated annealing (SA) algorithm was employed to search the optimal cutoff threshold. After the WT-MUVE process, variables for the calibration model were reduced front 7366 to 163. Finally, tire retained variables were employed as inputs of partial least squares (PLS) model to build the calibration model. For the prediction set, the correlation coefficient (r) of 0.9910 and root mean square error of prediction (RMSEP) of 4.8617 were obtained. The prediction result was better than the PLS model with full-spectra data. It was indicated that proposed WT-MUVE method Could not only make the prediction More accurate, but also make the calibration model more parsimonious. Furthermore, the reconstructed spectra represented the projection of the selected wavelet coefficients into the original domain, affording the chemical interpretation of the predicted results. It is Concluded that the FT-IR transmission spectroscopy technique with the proposed method is promising for the fast detection of GML content. (c) 2009 Elsevier B.V. All rights reserved.
引用
收藏
页码:16 / 22
页数:7
相关论文
共 50 条
  • [21] Cool spectroscopy using high resolution Fourier transform infrared spectroscopy
    Sams, RL
    Blake, TA
    Sharpe, SW
    FOURIER TRANSFORM SPECTROSCOPY, TECHNICAL DIGEST, 2001, 51 : 154 - 156
  • [22] Quality prediction of alfalfa hay using Fourier transform near infrared reflectance spectroscopy
    Nie Zhi-dong
    Han Jian-guo
    Yu Zhu
    Zhang Lu-da
    Li Jun-hu
    Zhong yong
    Liu Fu-yuan
    SPECTROSCOPY AND SPECTRAL ANALYSIS, 2007, 27 (07) : 1308 - 1311
  • [23] Classification of cheddar cheese based on flavor quality using Fourier transform infrared spectroscopy
    Subramanian, A.
    Harper, J. W.
    Rodriguez-Saona, L. E.
    JOURNAL OF DAIRY SCIENCE, 2007, 90 : 146 - 146
  • [24] Quality prediction of alfalfa hay using fourier transform near infrared reflectance spectroscopy
    Institute of Grassland Science, China Agricultural University, Beijing 100094, China
    不详
    不详
    不详
    Guang Pu Xue Yu Guang Pu Fen Xi, 2007, 7 (1308-1311):
  • [25] Classification of cheddar cheese based on flavor quality using Fourier transform infrared spectroscopy
    Subramanian, A.
    Harper, J. W.
    Rodriguez-Saona, L. E.
    JOURNAL OF ANIMAL SCIENCE, 2007, 85 : 146 - 146
  • [26] Eating quality of cooked rice determination using Fourier transform near infrared spectroscopy
    Lapcharoensuk, Ravipat
    Sirisomboon, Panmanas
    JOURNAL OF INNOVATIVE OPTICAL HEALTH SCIENCES, 2014, 7 (06)
  • [27] An investigation of insect eggshell using fourier transform infrared spectroscopy
    Gentner, JM
    Wentrup-Byrne, E
    Cribb, BW
    FOURIER TRANSFORM SPECTROSCOPY, 1998, (430): : 348 - 351
  • [28] ELIMINATION OF THIN-FILM INFRARED CHANNEL SPECTRA IN FOURIER-TRANSFORM INFRARED SPECTROSCOPY
    HIRSCHFELD, T
    MANTZ, AW
    APPLIED SPECTROSCOPY, 1976, 30 (05) : 552 - 553
  • [29] Characterization of cellulose aldehyde using fourier transform infrared spectroscopy
    Fan, QG
    Lewis, DM
    Tapley, KN
    JOURNAL OF APPLIED POLYMER SCIENCE, 2001, 82 (05) : 1195 - 1202
  • [30] Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy
    Subramanian, A.
    Harper, W. J.
    Rodriguez-Saona, L. E.
    JOURNAL OF DAIRY SCIENCE, 2009, 92 (01) : 87 - 94