傅里叶变换红外光谱鉴别芝麻酱中掺杂花生酱  

Discrimination of Peanut Butter Adulterants in Pure Sesame Paste by FTIR

作　　者：周密 宋哲 龚蕾 付文雯 罗彤 文红 ZHOU Mi;SONG Zhe;GONG Lei;FU Wen-wen;LUO Tong;WEN Hong(Hubei Provincial Institute for Food Quality and safety Supervision and Testing,Wuhan 430075,China;Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Testing,Wuhan 430075,China)

机构地区：[1]湖北省食品质量安全监督检验研究院,武汉430075 [2]湖北省食品质量安全检测工程技术研究中心,武汉430075

出　　处：《中国调味品》2018年第10期160-163,共4页China Condiment

基　　金：湖北省食品药品监督管理局科研项目(201601010)

摘　　要：提出了基于傅里叶变换红外光谱鉴别纯芝麻酱中掺杂花生酱的方法。使用傅里叶变换红外光谱仪采集650~4000cm-1范围内的纯芝麻酱样品和掺杂花生酱的芝麻酱样品共计93例,以标准正态变量变换(standard normal variate,SNV)做光谱预处理,比较了支持向量机(support vector machine,SVM)、线性判别分析(liner discriminant analysis,LDA)2种判定方法,并选择有效波长建立模型。研究表明,采用SVM建立判别模型较优;选取3071~2792cm-1,1786~667cm-1为有效波长后SVM模型的综合判别正确率提高至93.55%,且模型输入变量减少58.20%。采用傅里叶变换红外光谱结合支持向量机判别模型可以较好地应用于纯芝麻酱中掺杂花生酱的鉴别。The pure sesame paste and sesame paste adulterated with peanut butter are discriminated using Fourier transform infrared spectroscopy in this paper.A total of 93 samples including pure sesame paste and the adulterated samples are collected in the range of 650-4000 cm-1 by Fourier transform infrared spectroscopy.The identification model including support vector machine（SVM）and liner discriminant analysis（LDA）are compared and using standard normal variate（SNV）for the pretreatment methods and model built using the effective wavelengths selected.The studies have shown that the SVM performs better and the correct rate of all samples by SVM model is up to93.55% with the variables being reduced by 58.20% after selecting the effective wavelengths from3071-2792 cm-1 and 1786-667 cm-1.The results demonstrate that the model built using Fourier transform infrared spectroscopy combined with support vector machine after selecting effective wavelengths by principal component analysis loading plots could be used for the identification of the adulterated peanut butter in the pure sesame paste.

关 键 词：芝麻酱 傅里叶变换红外光谱 鉴别 掺杂 支持向量机 

分 类 号：TS264.29[轻工技术与工程—发酵工程]