Rapid detection of oil content in Camellia oleifera kernels based on hyperspectral imaging and machine learning

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Huiqi Zhong , Jingyu Chai , Chunlian Yu , Kailiang Wang , Kunxi Wang , Ping Lin
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引用次数: 0

Abstract

The oil content (OC) of kernels is one of the primary targets in the breeding of Camellia oleifera. However, the OC determination is labor-consuming and time-costing using traditional methods. In this study, a rapid and efficient OC detecting method was developed based on hyperspectral imaging (HSI). The OCs of 220 C. oleifera clones were first determined using the Soxtec extraction method and hyperspectral images of all samples were obtained. Five spectral preprocessing methods and two dimensionality reduction methods was performed to eliminate hyperspectral noise. Based on the preprocessed spectral and OC data, OC predictive models were developed. The optimal OC prediction model was developed based on the characteristic wavelengths selected by competitive adaptive reweighted sampling from the preprocessed data by Savitzky–Golay smoothing and the first derivative method. The determination coefficient of this model was 0.9383, with a root mean squared error prediction of 1.7921 % and residual predictive deviation of 4.0271. The further validation of this model by the other samples demonstrated it’s robustness and accuracy. The results reveal the potential of HSI in the rapid OC detection in C. oleifera. This will provide reference and guidance for the phenotype collection of C. oleifera.
基于高光谱成像和机器学习的油茶果仁含油量快速检测技术
果仁的含油量(OC)是油茶育种的主要目标之一。然而,使用传统方法测定 OC 既费力又费时。本研究开发了一种基于高光谱成像(HSI)的快速高效的 OC 检测方法。首先使用 Soxtec 提取法测定了 220 个油橄榄克隆的 OC,然后获得了所有样品的高光谱图像。为消除高光谱噪声,采用了五种光谱预处理方法和两种降维方法。根据预处理后的光谱和 OC 数据,建立了 OC 预测模型。通过萨维茨基-戈莱平滑法和一阶导数法对预处理后的数据进行竞争性自适应重加权采样,根据所选特征波长建立了最佳 OC 预测模型。该模型的确定系数为 0.9383,预测均方根误差为 1.7921%,残差预测偏差为 4.0271。其他样本对该模型的进一步验证证明了其稳健性和准确性。这些结果揭示了 HSI 在快速检测油茶中 OC 的潜力。这将为油橄榄的表型收集提供参考和指导。
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
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.
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