Characteristic Band Selection of Near-infrared Spectrum for Determining Peroxide Value of Oil Based on iPLS

doi:10.7506/spkx1002-6630-201109022

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (9): 97-100.doi: 10.7506/spkx1002-6630-201109022

• Basic Research • Previous Articles Next Articles

Characteristic Band Selection of Near-infrared Spectrum for Determining Peroxide Value of Oil Based on iPLS

WANG Li-qi1,2，KONG Qing-ming2，LI Gui-bin2，ZHANG Li-yong1，YU Dian-yu3，JIANG Lian-zhou3,*

1. School of Measurement-control Technology and Communication Engineering, Harbin University of Science and Technology, Harbin 150086, China；2. School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China； 3. School of Food, Northeast Agricultural University, Harbin 150030, China

Online:2011-05-15 Published:2011-04-11

Abstract

Abstract: During analyzing peroxide value of soybean oil by near-infrared spectroscopy, iPLS (interval partial least squares) was applied to select characteristic spectral bands of soybean oil. The whole spectrum was divided into several smaller bands using data intervals of 10 and 20 points, respectively. Then, PLS regression models were established by using whole spectrum and smaller bands. These models were evaluated by PRESS (predicted residual sum of squares). The results indicated that after selecting characteristic bands, the R2, RMSEP and RSD were 0.9791, 0.0513 and 2.12%, respectively. The variables in these models were decreased effectively and the prediction accuracy was improved.

Key words: oil peroxide value, near-infrared spectroscopy, characteristic band selection, interval partial least squares (iPLS)

CLC Number:

TS207.3

WANG Li-qi，KONG Qing-ming，LI Gui-bin，ZHANG Li-yong，YU Dian-yu，JIANG Lian-zhou. Characteristic Band Selection of Near-infrared Spectrum for Determining Peroxide Value of Oil Based on iPLS[J]. FOOD SCIENCE, 2011, 32(9): 97-100.

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Characteristic Band Selection of Near-infrared Spectrum for Determining Peroxide Value of Oil Based on iPLS

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