食品科学2025，Vol.46Issue(9)：314-321,8.DOI:10.7506/spkx1002-6630-20241111-071
基于多源信息融合的大米霉变阶段品质的快速判别
Rapid Quality Discrimination of Rice during the Mildew Process Based on Multi-Source Information Fusion
摘要
Abstract
In this study,a rapid and non-destructive method was proposed for the quality discrimination of rice at different stages during the early mildew process.The change in volatile organic compounds(VOCs)during the mildew process was analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).Meanwhile,Fourier transform infrared spectroscopy(FTIR)was employed to monitor the structural change of starch.Following feature variable selection,a feature-level fusion method was applied for data fusion of GC-MS and FTIR.Partial least square-discriminant analysis(OPLS-DA)was used to establish a discriminant model for determining the quality of rice during the early mildew process.Cluster analysis performed on physicochemical indicators categorized the mildew process into three stages.Based on total mold counts,rice became moldy on the 22th day.The model developed through feature variable fusion of GC-MS and FTIR data proved to be the most effective in differentiating the quality of rice at different stages of mildew,which was successfully clustered into 7 stages.The model demonstrated a goodness of fit(R2=0.95)and a goodness of prediction(Q2=0.86).In conclusion,data fusion of GC-MS and FTIR could accurately discriminate the quality of rice during the early mildew process,thereby providing the basis for the rapid and non-destructive inspection of rice quality during the early mildew process.关键词
大米风味/傅里叶变换红外光谱/化学计量学/气相色谱-质谱/阶段品质/信息融合Key words
rice aroma/Fourier transform infrared spectroscopy/chemometrics/gas chromatography-mass spectrometry/stage quality/information fusion分类
轻工业引用本文复制引用
李海瑜,韦紫玉,陈通,黄光伟,胡永志,孟赫诚..基于多源信息融合的大米霉变阶段品质的快速判别[J].食品科学,2025,46(9):314-321,8.基金项目
国家自然科学基金青年科学基金项目(32202150) （32202150）
广西自然科学基金面上项目(2025GXNSFAA069667 （）
2022GXNSFAA035256) （）
