基于机器学习和增强中级数据融合的陈皮产地识别

IF 7.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Xin Kang Li, Li Jun Tang, Ze Ying Li, Dian Qiu, Zhuo Ling Yang, Xiao Yi Zhang, Xiang-Zhi Zhang, Jing Jing Guo, Bao Qiong Li
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引用次数: 0

摘要

陈皮,或干陈皮,是一种传统的中国药材,因其消化和呼吸的好处而被食用。陈皮的产地很重要,因为它会影响陈皮的质量、活性成分和市场价值。本研究提出了一种鉴别陈皮样品来源的策略。采用气相色谱(GC)和中红外(MIR)技术对广东新会区8个地区的39份样品进行了分析。采用四种机器学习方法建立基于GC和MIR数据的判别模型,并采用两种中层数据融合策略对数据进行组合。结果表明,数据融合显著提高了陈皮产地识别能力。使用改进的中级数据融合的k近邻和人工神经网络模型提供了最好的性能,只有一个样本被误分类。机器学习与改进的中级数据融合策略相结合,提供了不同地理来源的陈皮样本的有效分类。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Geographical origin discrimination of Chenpi using machine learning and enhanced mid-level data fusion.

Geographical origin discrimination of Chenpi using machine learning and enhanced mid-level data fusion.

Geographical origin discrimination of Chenpi using machine learning and enhanced mid-level data fusion.

Geographical origin discrimination of Chenpi using machine learning and enhanced mid-level data fusion.

Chenpi, or dried tangerine peel, is a traditional Chinese ingredient valued in medicine and edible for its digestive and respiratory benefits. The geographical origin of Chenpi is important, as it can impact its quality, active compounds and market value. This study develops a strategy to distinguish Chenpi samples on its origin. Thirty-nine samples from eight regions in Xinhui district (Guangdong, China) are analyzed by gas chromatography (GC) and mid-infrared (MIR) technique. Four machine learning methods are employed to establish discrimination models based on GC and MIR data, with two mid-level data fusion strategies to combine the data. The results show that data fusion significantly improves Chenpi origin discrimination. The K-nearest neighbors and artificial neural network models, using modified mid-level data fusion, provide the best performance, misclassified only one sample. Machine learning in combination with modified mid-level data fusion strategy provides effective classification of Chenpi samples from different geographical origins.

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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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