Geographical traceability of Boletaceae mushrooms using data fusion of FT-IR, UV, and ICP-AES combined with SVM
文献类型： 外文期刊
作者： Yao, Sen 1 ; Li, Jieqing 1 ; Li, Tao 3 ; Duan, Zhili 1 ; Wang, Yuanzhong 2 ;
作者机构： 1.Yunnan Agr Univ, Coll Agron & Biotechnol, Kunming 650201, Yunnan, Peoples R China
2.Yunnan Acad Agr Sci, Inst Med Plants, Kunming 650200, Yunnan, Peoples R China
3.Yuxi Normal Univ, Coll Resources & Environm, Yuxi, Peoples R China
关键词： Geographical traceability; data fusion; Boletaceae mushrooms; principal components analysis (PCA); support vector machine (SVM)
期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）
ISSN： 1094-2912
年卷期： 2019 年 22 卷 1 期
页码：
收录情况： SCI
摘要： Geographical traceability is important to consumer protection and quality control of edible mushrooms. In this work, Fourier transform infrared (FT-IR) spectroscopy, ultraviolet (UV) spectroscopy, and inductively coupled plasma-atomic emission spectrometry were used for traceability of 312 mushroom samples from eight different geographical origins in combination with multivariate statistical analysis. Initially, FT-IR, UV spectra, and 14 elements of 312 samples obtained from 8 geographical origins were analyzed, respectively. Meanwhile, the principal components of three techniques were extracted by principal components analysis for data fusion. Finally, classification models were established in the basis of UV, FT-IR, elements, and fusion datasets combined with support vector machine (SVM). Compared with individual technology, data fusion of multi-technique can obviously promote the classification performance in SVM models for geographical origins traceability. Especially, the accuracy of prediction in SVM model by data fusion of three instruments was 99.04%, which was higher than single technique and data fusion of two spectroscopies techniques. This result indicated that data fusion strategy combined with SVM can provide high synergic effect for geographical origins traceability of Boletaceae mushrooms. The more information is fused, the better performance of the model is. This method may be applied for quality control and evaluation of analogous food.
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