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A Near-Infrared Reflectance Spectroscopy Method for Direct Analysis of Several Chemical Components and Properties of Fruit, for Example, Chinese Hawthorn
- Source :
- Journal of Agricultural and Food Chemistry. 61:540-546
- Publication Year :
- 2013
- Publisher :
- American Chemical Society (ACS), 2013.
-
Abstract
- Near-infrared spectroscopy (NIRS) calibrations were developed for the discrimination of Chinese hawthorn (Crataegus pinnatifida Bge. var. major) fruit from three geographical regions as well as for the estimation of the total sugar, total acid, total phenolic content, and total antioxidant activity. Principal component analysis (PCA) was used for the discrimination of the fruit on the basis of their geographical origin. Three pattern recognition methods, linear discriminant analysis, partial least-squares-discriminant analysis, and back-propagation artificial neural networks, were applied to classify and compare these samples. Furthermore, three multivariate calibration models based on the first derivative NIR spectroscopy, partial least-squares regression, back-propagation artificial neural networks, and least-squares-support vector machines, were constructed for quantitative analysis of the four analytes, total sugar, total acid, total phenolic content, and total antioxidant activity, and validated by prediction data sets.
- Subjects :
- Support Vector Machine
Analytical chemistry
Chinese hawthorn
Least-Squares Analysis
Sugar
Spectroscopy
Crataegus
Principal Component Analysis
Spectroscopy, Near-Infrared
biology
Chemistry
Near-infrared spectroscopy
Discriminant Analysis
General Chemistry
Models, Theoretical
Crataegus pinnatifida
biology.organism_classification
Linear discriminant analysis
Fruit
Calibration
Principal component analysis
Linear Models
Neural Networks, Computer
General Agricultural and Biological Sciences
Biological system
Quantitative analysis (chemistry)
Subjects
Details
- ISSN :
- 15205118 and 00218561
- Volume :
- 61
- Database :
- OpenAIRE
- Journal :
- Journal of Agricultural and Food Chemistry
- Accession number :
- edsair.doi.dedup.....514ab045a2d5c66f0176f8efdb4ff197