| 紫外可见光谱指纹图谱结合化学计量学在鉴别咖啡不同焙炒度中的应用 |
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| 引用本文： | 董文江,王凯丽,谷风林,陆敏泉,赵建平.紫外可见光谱指纹图谱结合化学计量学在鉴别咖啡不同焙炒度中的应用[J].热带作物学报,2015,36(2):404-410. |
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| 作者姓名： | 董文江 王凯丽 谷风林 陆敏泉 赵建平 |
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| 作者单位： | 1 中国热带农业科学院香料饮料研究所 2 农业部香辛饮料作物遗传资源利用重点实验室 3 国家重要热带作物工程技术研究中心;1 中国热带农业科学院香料饮料研究所 2 农业部香辛饮料作物遗传资源利用重点实验室 3 国家重要热带作物工程技术研究中心;1 中国热带农业科学院香料饮料研究所 2 农业部香辛饮料作物遗传资源利用重点实验室 3 国家重要热带作物工程技术研究中心;1 中国热带农业科学院香料饮料研究所 2 农业部香辛饮料作物遗传资源利用重点实验室 3 国家重要热带作物工程技术研究中心;1 中国热带农业科学院香料饮料研究所 2 农业部香辛饮料作物遗传资源利用重点实验室 3 国家重要热带作物工程技术研究中心 |
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| 基金项目： | 国家自然科学基金项目（No. 31440071）；中国热带农业科学院院基本科研业务费项目（No. 1630012014017）。 |
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| 摘 要： | 采用紫外可见光谱指纹图谱结合多元数据分析建立一种可快速鉴别不同焙炒度咖啡的方法,考察不同的光谱前处理方法对样品分类结果的影响,比较不同的模式识别方法对样品的鉴别结果。结果表明:一阶导数处理被选为最优的前处理方法,大部分样品能够在主成分分析(PCA)和系统聚类分析(HCA)中按各自特性聚为一类,线性判别分析(LDA)的分类效果优于PCA和HCA;最小二乘向量机(LS-SVM)模型的预报结果优于偏最小二乘判别分析(PLS-DA)和反传人工神经网络(BP-ANN),识别率和预报率均为100%。
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| 关 键 词： | 紫外可见光谱 焙炒咖啡 指纹图谱 多元数据分析 |
Discrimination of Coffee Samples of Different Roasting Degree by UV-Vis Spectroscopic Fingerprint with the Aid of Chemometrics |
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| DONG Wenjiang,WANG Kaili,GU Fenglin,LU Minquan and ZHAO Jianping.Discrimination of Coffee Samples of Different Roasting Degree by UV-Vis Spectroscopic Fingerprint with the Aid of Chemometrics[J].Chinese Journal of Tropical Crops,2015,36(2):404-410. |
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| Authors: | DONG Wenjiang WANG Kaili GU Fenglin LU Minquan and ZHAO Jianping |
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| Institution: | 1 Spice and Beverage Research Institute, CATAS 2 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Ministry of Agriculture 3 National Center of Important Tropical Crops Engineering and Technology Research;1 Spice and Beverage Research Institute, CATAS 2 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Ministry of Agriculture 3 National Center of Important Tropical Crops Engineering and Technology Research;1 Spice and Beverage Research Institute, CATAS 2 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Ministry of Agriculture 3 National Center of Important Tropical Crops Engineering and Technology Research;1 Spice and Beverage Research Institute, CATAS 2 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Ministry of Agriculture 3 National Center of Important Tropical Crops Engineering and Technology Research;1 Spice and Beverage Research Institute, CATAS 2 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Ministry of Agriculture 3 National Center of Important Tropical Crops Engineering and Technology Research |
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| Abstract: | A rapid screening method was established to discriminate coffee of different roasting degree based on the Ultraviolet-Visible(UV-Vis)fingerprint in combination with multivariate data analysis. Different pre-processing methods were tested to evaluate the effect on sample classification, and different pattern recognition techniques were compared to choose the best one with regarding to the recognition rate and prediction rate. The results revealed that the first derivative was chosen the best pre-processing method and a well discrimination was achieved between the defined categories after performing PCA and HCA on the data matrix, the performance of LDA was better than that of PCA and HCA. LS-SVM model showed a clear improvement in the overall recognition rate(100%) and prediction rate(100%) compared with that of PLS-DA and BP-ANN. |
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