Identification and quantification of adulteration in collagen powder by terahertz spectroscopy − the effect of spectral characteristics on performance is considered

化学 太赫兹辐射 光谱学 太赫兹光谱与技术 鉴定(生物学) 分析化学(期刊) 色谱法 光电子学 植物 物理 量子力学 生物
作者
Yi Lin,Youli Wu,Rongsheng Fan,Chunyi Zhan,Rui Qing,Kunyu Li,Zhiliang Kang
出处
期刊:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy [Elsevier BV]
卷期号:326: 125183-125183
标识
DOI:10.1016/j.saa.2024.125183
摘要

Terahertz spectroscopy is an emerging rapid detection method that can be used to detect and analyze food quality issues. However, models developed based on various spectral characteristics of terahertz have shown different performances in food identification. Therefore, we preliminarily analyzed the effect of terahertz spectral characteristics on the identification and quantification of collagen powder adulterated with food powders (plant protein powder, corn starch, wheat flour) with the use of random forest (RF), linear discriminant analysis (LDA), and partial least squares regression (PLSR), and determined the spectral characteristics suitable for identification and quantitative analysis. Then, the selected spectral characteristics data were preprocessed using baseline correction (BC), gaussian filter (GF), moving average (MA), and savitzky-golay (SG). Feature variables were extracted from preprocessed spectral characteristics data using genetic algorithm (GA), random forest (RF), and least angle regression (LAR). The study indicated that the BC-GA-LDA classification model based on the absorption coefficient spectra achieved an accuracy of 96.96% in identifying adulterated collagen powder. Additionally, the GA-PLSR model developed based on the power spectra demonstrated excellent performance in predicting adulteration levels, with the coefficient of determination (R
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