Rapid Identification of Chrysanthemum morifolium cv. Chuju Grades by Excitation-Emission Matrix Fluorescence Spectroscopy Combined with Chemometric Methods

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Leijie Hu, Qian Zhou, Haiyang Gu
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引用次数: 0

Abstract

Chrysanthemum morifolium Ramat cv. “Chuju” (Chuju) requires precise quality grading to ensure effective quality control. This study developed a method for rapid and precise classification tof Chuju’s quality grades by combining excitation-emission matrix (EEM) fluorescence spectroscopy with chemometric analysis. First, EEM fluorescence spectra of Chuju samples were characterized analyzed using parallel factor analysis (PARAFAC) to extract key fluorescence features (such as flavonoids and amino acids). Next, we applied several classification algorithms to construct discriminant models, including k-nearest neighbors (kNN), N-way partial least squares discriminant analysis (N-PLS-DA), and unfolded partial least squares discriminant analysis (U-PLS-DA). Among these, U-PLS-DA demonstrated the most robust performance, achieving a 100% correct classification rate (CCR) for both training and test datasets. Additionally, the classification metrics, including accuracy (ACC), sensitivity (SEN), specificity (SPE), and precision (PRE), all reached 100%. These findings indicate that the proposed method effectively distinguishes between different quality grades of Chuju, providing a reliable and reproducible tool for quality evaluation.

菊花的快速鉴定。激发-发射矩阵荧光光谱法与化学计量学相结合的初聚品级研究
菊花(菊花)“楚州”(Chuju)要求精确的质量分级,以确保有效的质量控制。本研究建立了一种将激发发射矩阵(EEM)荧光光谱法与化学计量分析相结合的快速、准确地评定楚菊质量等级的方法。首先,利用平行因子分析(PARAFAC)对酒菊样品的EEM荧光光谱进行表征,提取关键荧光特征(如黄酮类化合物和氨基酸)。接下来,我们应用k近邻(kNN)、N-way偏最小二乘判别分析(N-PLS-DA)和展开偏最小二乘判别分析(U-PLS-DA)等几种分类算法构建了判别模型。其中,U-PLS-DA表现出最稳健的性能,在训练和测试数据集上都实现了100%的正确分类率(CCR)。准确度(ACC)、灵敏度(SEN)、特异度(SPE)、精密度(PRE)等分类指标均达到100%。结果表明,该方法可有效区分不同质量等级的楚酒,为楚酒质量评价提供了可靠、可重复的工具。
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来源期刊
Food Analytical Methods
Food Analytical Methods 农林科学-食品科技
CiteScore
6.00
自引率
3.40%
发文量
244
审稿时长
3.1 months
期刊介绍: Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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