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鴨肉中金霉素殘留量LSSVR-同步熒光法測定
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國家高技術(shù)研究發(fā)展計劃(863計劃)資助項目(2008AA10Z209),、國家自然科學基金資助項目(31101295),、江西省教育廳科技資助項目(GJJ12244)和南方農(nóng)業(yè)機械與裝備關(guān)鍵技術(shù)省部共建教育部重點實驗室開放研究項目


Determination of Aureomycin Content in Duck Meat Using LSSVR and Synchronous Fluorescence Spectroscopy
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    摘要:

    為實現(xiàn)鴨肉中金霉素殘留含量的快速測定,,提出了應用同步熒光法結(jié)合最小二乘支持向量回歸(LSSVR)來建立鴨肉中金霉素殘留含量的定量分析模型,。首先應用三維同步熒光法對波長 250~450 nm的同步熒光光譜進行分析,,確定檢測鴨肉中的金霉素含量的最佳波長差Δλ為70 nm,;然后使用sym8小波的2層分解對原始同步熒光光譜進行光譜預處理,,對預處理后的光譜采用遺傳算法(GA)結(jié)合交互驗證均方根誤差(RMSECV)方法選擇了16個波長作為檢測模型的輸入特征向量,;最后對LSSVR,、BP 和SVM_SteveGunn 3種模型進行性能比較,以LSSVR模型的預測效果最好,,其預測集的決定系數(shù)R2和預測均方根誤差分別為0.9491和2.5660,。試驗結(jié)果表明,同步熒光法結(jié)合LSSVR模型檢測鴨肉中的金霉素殘留含量是可行的,。

    Abstract:

    In order to achieve the rapid prediction of aureomycin contents in duck meat, quantitative analysis models of aureomycin contents in duck meat were established by using synchronous fluorescence spectroscopy and LSSVR method. Firstly, synchronous fluorescence spectroscopies between 250 nm and 450 nm were analyzed by using 3-D synchronous fluorescence spectroscopy, and 70 nm was selected as the optimum wavelength difference. Secondly, the sym8 wavelet with two levels decomposition was used to complete the pretreatment of the original synchronous fluorescence spectroscopy, and 16 characteristic wavelengths were selected as the inputs of detection model combining with genetic algorithm and the root mean square error of cross validation. Lastly, the performances of three models of LSSVR, BP and SVM_SteveGunn were compared. LSSVR model was optimal among them, and the determination coefficient R2 and the root mean squared error of prediction samples were 0.9491 and 2.5660,,respectively. The experimental results showed that it was feasible to predict the aureomycin contents in duck meat combining with synchronous fluorescence spectroscopy and LSSVR. 

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趙進輝,袁海超,劉木華,肖海斌,徐將.鴨肉中金霉素殘留量LSSVR-同步熒光法測定[J].農(nóng)業(yè)機械學報,2012,43(12):136-141. Zhao Jinhui, Yuan Haichao, Liu Muhua, Xiao Haibin, Xu Jiang. Determination of Aureomycin Content in Duck Meat Using LSSVR and Synchronous Fluorescence Spectroscopy[J]. Transactions of the Chinese Society for Agricultural Machinery,2012,43(12):136-141.

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  • 在線發(fā)布日期: 2012-12-13
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