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大学物理实验,2020,33(1):50-55https://doi.org/10.14139/j.cnki.cn22-1228.2020.01.013
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偏最小二乘法结合主成分分析对黑茶产地的研究
袁园,唐延林
贵州大学 物理学院,贵州贵阳,550025
Study on the Origin of Black Tea by PLSR and PCA
YUAN Yuan,TANG Yanlin
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摘要

以黑茶为研究对象,采集5种产地黑茶的红外光谱数据。通过降维,选最优红外光谱波段,再利用卷积平滑SG Smoothing、多元散射校正MSC、标准正态变量变换SNV、去趋势Detrending等4种方法预处理黑茶原始红外光谱,将预处理光谱数据及原始光谱结合黑茶产地建立偏最小二乘回归模型,分析4种不同预处理对建模的优劣;利用近红外光谱技术对黑茶原产地进行区分。研究结果表明:利用SNV预处理的光谱建模效果最优,其RP2最高为0.9627, RMSEP最低为0.0255。本研究可为区分黑茶的产地、保护黑茶品牌、强化品牌国家地理标志提供一定的参考。

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袁园
唐延林
关键词:近红外光谱黑茶产地主成分分析波段选择偏最小二乘回归模型
Abstract:

In this paper, the method for identification of the origin of dark tea with visible/near-infrared spectroscopy is introduced by taking dark tea as the research object. Dark tea samples were purchased from five different provinces and the spectral data of the corresponding dark tea samples was collected. The dimension was reduced by principal component analysis and the optimal band was selected. The raw spectral data of dark tea samples were preprocessed by convolution-based smoothing, multivariate scatter correction, transformation on standard normal variate, and detrending. Finally, the new spectra and original spectra processed by different pretreatment methods were used to establish a partial least squares regression model on the prediction of the origin of dark tea. The experimental results show that the modeling effect of the transformation on standard normal variate (SNV) for spectral processing is the best; it has the highest coefficient of determination of the test set (RP2), i.e., 0.9627, and the lowest root mean square error (RMSEP), i.e., 0.0255. The study provides a reference for effectively identifying the origin of dark tea, protecting the dark tea brand, and enhancing the image of the national geographical landmark of the brand.

Key words:Near infrared spectroscopyblack teaoriginprincipal component analysisband selection Partial least squares regression model
出版日期:2020-02-25发布日期:2020-02-25整期出版日期:2020-02-25
ZTFLH: O4-33
引用本文:
袁园, 唐延林. 偏最小二乘法结合主成分分析对黑茶产地的研究 [J]. 大学物理实验, 2020, 33(1): 50-55.
YUAN Yuan, TANG Yanlin. Study on the Origin of Black Tea by PLSR and PCA . Physical Experiment of College, 2020, 33(1): 50-55.
链接本文:
http://dawushiyan.jlict.edu.cn/CN/10.14139/j.cnki.cn22-1228.2020.01.013http://dawushiyan.jlict.edu.cn/CN/Y2020/V33/I1/50
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