基于多元素分析和化学计量学的门多萨(阿根廷)蜂蜜区域内分类和质量评估

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Brenda V. Canizo , Ana Laura Diedrichs , Emiliano F. Fiorentini , Lucila Brusa , Mirna Sigrist , Juan M. Juricich , Roberto G. Pellerano , Rodolfo G. Wuilloud
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引用次数: 0

摘要

对门多萨(阿根廷)的蜂蜜样本进行了多元素分析,目的是开发一种可靠的方法来追踪蜂蜜的来源。通过电感耦合等离子体质谱法(ICP-MS)测定了 26 种元素(锂、钠、镁、铝、钙、钛、钒、铬、锰、铁、钴、镍、铜、锌、砷、硒、铷、锶、钼、钯、银、镉、锡、锑、汞和铅)的浓度,并考虑了最丰富的同位素。随后,采用比较机器学习方法进行分类和变量选择,以评估将其作为相关标记来预测蜂蜜产地的可能性。我们的研究结果清楚地表明了决策树分类器的潜力,如随机森林(RF)、C5.0、递归分区(rpart)和条件推理树(ctree),它们都是简单而灵活的化学计量学工具,可用于蜂蜜产地鉴定。此外,变量选择工具将元素数据矩阵减少到仅六种元素(Co、Sr、Zn、Na、Rb 和 Li),这六种元素被确定为预测蜂蜜产地最重要的元素。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Intra-regional classification and quality evaluation of honey from Mendoza (Argentina) based on multi-elemental analysis and chemometrics
Multi-elemental analysis of honey samples from Mendoza (Argentina) was performed with the aim of developing a reliable method for tracing honey provenance. The concentrations of twenty-six elements (Li, Na, Mg, Al, Ca, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Rb, Sr, Mo, Pd, Ag, Cd, Sn, Sb, Hg and Pb) were determined by inductively coupled plasma mass spectrometry (ICP-MS), considering the most abundant isotopes. Subsequently, a comparative machine learning approach for classification and for variable selection was applied to evaluate the possibility of using them as relevant markers to predict the region where honey was produced. Our results clearly demonstrate the potential of decision tree classifiers, such as Random Forest (RF), C5.0, recursive partitioning (rpart) and conditional inference tree (ctree), as simple and agile chemometric tools for honey origin identification. Moreover, the variable selection tools reduced the elemental data matrix to only six elements (Co, Sr, Zn, Na, Rb and Li) which were identified as the most important for predicting honey origin.
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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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