Jianheng Peng , Jiahong Zhang , Lipeng Han , Xiaoyan Ma , Xinjun Hu , Tong Lin , Lin He , Xinqiang Yi , Jianping Tian , Manjiao Chen
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引用次数: 0
Abstract
The rapid and precise detection of pesticide residues remains a pressing safety issue in the food industry. In this study, a rapid method for analyzing pesticide residues in sorghum was developed, combining hyperspectral imaging (HSI) technology with stacking ensemble learning (SEL) models. The HSI spectral data were preprocessed using the multivariate scatter correction (MSC) algorithm. The gradient boosting decision tree (GBDT), extreme gradient boosting (XGBoost), light gradient boosting machine (LGBM), and categorical boosting (CatBoost) algorithms were employed to identify the feature wavelengths with high contributions to the predictive model, and the performances of SEL, GBDT, XGBoost, LGBM, and CatBoost to accurately predict the pesticide residues in sorghum samples were compared. The SEL model constructed using the characteristic wavelength selected by CatBoost has the best predictive performance, with RMSEP, RP2, and RPD values of 0.6940 mg/kg, 0.9798, and 7.029, respectively. The study demonstrated that the combination of HSI and SEL enabled the accurate analysis of pesticide residues in sorghum, providing a reference for the utilization of HSI methods to accurately measure the concentrations of pesticide residues in sorghum and other food products.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.