利用近红外和中红外光谱数据辨别何首乌产地的可行性研究。

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2024-10-01 DOI:10.1111/1750-3841.17358
Yue Wang, Yuanzhong Wang
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引用次数: 0

摘要

现有的研究大多集中于确定地理标志保护物种的产地,而忽略了确定不同物种的近似地理产地。在这项研究中,我们探讨了利用近红外和中红外光谱鉴定来自中国云南六个地区的 156 份何首乌样品产地的可行性。在这项工作中,不同模式的光谱图像揭示了更多有关何首乌的信息。比较传统机器学习模型的单光谱和数据融合性能,中层数据融合-主成分模型性能最佳,其灵敏度、特异度和准确度均为1,且该模型的变量数量最少。在 1050-850 cm-1 波段构建的残差卷积神经网络(ResNet)模型证实,较少的变量有利于提高模型的准确性。总之,本研究验证了所提策略的可行性,并建立了确定 P. kingianum 来源的实用模型。
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Feasibility study on discrimination of Polygonatum kingianum origins by NIR and MIR spectra data.

Most existing studies have focused on identifying the origin of species with protected geographical indications while neglecting to determine the proximate geographical origin of different species. In this study, we investigated the feasibility of using near- and mid-infrared spectroscopy to identify the origin of 156 Polygonatum kingianum samples from six regions in Yunnan, China. In this work, spectral images of different modes reveal more information about the P. kingianum. Comparing the performance of traditional machine learning models according to single spectrum and data fusion, the middle-level data fusion-principal component model has the best performance, and its sensitivity, specificity, and accuracy are all 1, and the model has the least number of variables. The residual convolutional neural network (ResNet) model constructed in the 1050-850 cm-1 band confirms that fewer variables are beneficial in improving the accuracy of the model. In conclusion, this study verifies the feasibility of the proposed strategy and establishes a practical model to determine the source of P. kingianum.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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