کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1183713 1492077 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Rapid authentication of starch adulterations in ultrafine granular powder of Shanyao by near-infrared spectroscopy coupled with chemometric methods
ترجمه فارسی عنوان
تصدیق سریع تشخیص نشاسته در پودر گرانول فوق العاده دانه شانیائو با طیف سنجی نزدیک به مادون قرمز همراه با روش های شیمیایی
کلمات کلیدی
پودر دانه های فوق العاده شانیائو ؛ طیف سنجی بازتابی نزدیک به مادون قرمز؛ کنترل کیفیت؛ OPLS-DA؛ PLS؛ iPLS؛ siPLS
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• NIR spectroscopy coupled with chemometric techniques was applied to quality control of ultrafine granular powder of Shanyao.
• The method of classification allowed to identify among authentic and adulterated UGPSY samples.
• Comparison of three different techniques for variable selection to improve quantitative model performance.
• siPLS algorithm variable selection gives the best models.

Near-infrared reflectance (NIR) spectroscopy combined with chemometric techniques was developed for classification and quantification of cheaper starches (corn and wheat starch) in ultrafine granular powder of Shanyao (UGPSY). By performing orthogonal partial least squares discrimination analysis (OPLS-DA), NIR could efficiently distinguish among authentic UGPSY and UGPSY adulterated with cornstarch and wheat starch. In addition, the starch content in adulterated UGPSY was determined by NIR coupled with an appropriate multivariate calibration method. Partial least squares (PLS), interval PLS (iPLS) and synergy interval PLS (siPLS) algorithms were performed comparatively to calibrate the regression model. Experimental results showed that the performance of the siPLS model is the best compared to PLS and iPLS. These results show that the combination of NIR spectroscopy and chemometric methods offers a simple, fast and reliable method for the classification and quantification of the ultrafine granular powder of the herb.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 215, 15 January 2017, Pages 108–115
نویسندگان
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