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基于低场核磁弛豫特性的油茶籽油支持向量机掺伪鉴别模型的建立与评价

林晓浪 傅利斌 王欣

食品科学2024,Vol.45Issue(10):19-27,9.
食品科学2024,Vol.45Issue(10):19-27,9.DOI:10.7506/spkx1002-6630-20240105-053

基于低场核磁弛豫特性的油茶籽油支持向量机掺伪鉴别模型的建立与评价

Establishment and Evaluation of Support Vector Machine Model for Adulteration Discrimination of Camellia Oil Based on Low-Field Nuclear Magnetic Resonance Relaxation Characteristics

林晓浪 1傅利斌 2王欣1

作者信息

  • 1. 上海理工大学健康科学与工程学院,上海 200093
  • 2. 上海市虹口区市场监督管理局,上海 200081
  • 折叠

摘要

Abstract

The high commercial value of camellia oil entails the development of a rapid and accurate method for identifying camellia oil adulteration.In this study,the feasibility of using low-field nuclear magnetic resonance(LF-NMR)relaxation characteristics and support vector machine(SVM)to detect adulteration in camellia oil was investigated.The LF-NMR relaxation characteristics of raw and oxidized oils of camellia and three other species and their binary blends were compared.Furthermore,principal component analysis was carried out and then an SVM multi-classifier with a binary tree structure was designed.After feature screening by the ReliefF algorithm,an SVM model for identifying adulteration in camellia oil was established and evaluated.The results showed that the LF-NMR relaxation characteristics of oil samples were affected by oil type,oxidation degree and blending ratio.The SVM multi-classification model with 9 features exhibited the best performance,with an accuracy of 90.77%.Additionally,the average recall,precision and F1 score for camellia oil,blending type and ratio were 90.87%,90.83%and 0.90,respectively.This study indicated that the SVM model based on LF-NMR relaxation characteristics could be employed for identifying adulteration in camellia oil.

关键词

油茶籽油/掺伪鉴别/低场核磁共振/支持向量机/主成分分析/ReliefF算法

Key words

camellia oil/adulteration detection/low-field nuclear magnetic resonance/support vector machine/principal component analysis/ReliefF algorithm

分类

轻工业

引用本文复制引用

林晓浪,傅利斌,王欣..基于低场核磁弛豫特性的油茶籽油支持向量机掺伪鉴别模型的建立与评价[J].食品科学,2024,45(10):19-27,9.

基金项目

"十四五"国家重点研发计划重点专项(2022YFF1101100) (2022YFF1101100)

食品科学

OA北大核心CSTPCD

1002-6630

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