1. Determination of the food dye indigotine in cream by near-infrared spectroscopy technology combined with random forest model
- Author
-
Zhenglin Tan, Zhuang Du, Liu Jun, Supei Zhang, and Xu Zihan
- Subjects
food.ingredient ,Analytical chemistry ,02 engineering and technology ,010402 general chemistry ,Indigo Carmine ,01 natural sciences ,Analytical Chemistry ,Machine Learning ,food ,Least-Squares Analysis ,Spectroscopy ,Instrumentation ,Second derivative ,Spectroscopy, Near-Infrared ,Chemistry ,Food additive ,Near-infrared spectroscopy ,Food Coloring Agents ,021001 nanoscience & nanotechnology ,Atomic and Molecular Physics, and Optics ,0104 chemical sciences ,Random forest ,Mean centering ,Nir spectra ,0210 nano-technology ,Algorithms ,Food Analysis - Abstract
Artificial pigment is a common food additive in cream products. If added in excess, it will do harm to human body. At present, there is no research on the detection of cream pigment by Near Infrared (NIR) spectroscopy. In this paper, a method based on random forest was applied to determine the indigotine in cream. Weighting in the experiments was accomplished using analytical balances with precision as low as 0.0001 g. The NIR spectra data of cream with different concentration of indigotine were recorded. The original spectra was pretreated by SG smoothing, mean centering and second derivative. Random forest was applied to establish a quantitative analysis model for cream pigment content, and multiple evaluation criteria were selected to comprehensively evaluate the model. The R 2 was 0.9402, R M S E P was 0.2509 and R P D was 4.0893. Consequently, NIR spectroscopy, combined with data pretreatments and random forest model, was confirmed to be an interesting tool for non-destructive evaluation of pigment content in cream.
- Published
- 2019