Feature Waveband Selection and Predictive Modelling for Quantitative Determination of Amylose by Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy

被引：1

作者：

Wang G. ^{[1
,2
]}

Liu Y. ^{[1
]}

Xia L. ^{[1
]}

Li W. ^{[1
,2
]}

Cheng C. ^{[1
,2
]}

机构：

[1] Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi

[2] College of Biological Science and Technology, Hubei Minzu University, Enshi

来源：

Shipin Kexue/Food Science | 2021年 / 42卷 / 24期

关键词：

Amylose; Attenuated total reflectance-Fourier transform mid-infrared spectroscopy; Orthogonal partial least squares; Variable selection;

D O I：

10.7506/spkx1002-6630-20200819-250

中图分类号：

学科分类号：

摘要：

In this work, in order to establish a predictive model using TQ analyst software to determine amylose content by attenuated total reflectance-Fourier transform mid-infrared (ATR FT-MIR) spectroscopy, the correlation between amylose content and the spectral variables selected by principal component analysis (PCA) and orthogonal partial least squares (OPLS)was explored and the difference in the interpretation of the selected variables for the models was compared. The results showed that the characteristic waveband selected by OPLS was 969-1 158 cm-1, mainly corresponding to the crystalline and amorphous regions of amylose, and was also the characteristic band of the C-O-C stretching vibration of α-1,4-glycosidic bonds. The prediction performance of the model developed in this region was improved compared with those based on the full-band spectra and in the region of 800-1 200 cm-1, with a correlation coefficient of 0.999 8, a root mean square error for calibration (RMSEC) of 0.587%, a root mean square error for prediction (RMSEP) of 6.26%, and a relative percent deviation(RPD) of 5.177 8.The correlation coefficient between the predicted value and the real value was 0.962 7. Therefore, the variables selected by OPLS could interpret most of the chemical characteristics in the mid-infrared region of amylose, and enhance the analytical capability of the prediction model. © 2021, China Food Publishing Company. All right reserved.

引用

页码：335 / 340

页数：5

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