Near infrared spectroscopic model for determinating total catechins in tea polyphenol powder based on radical basis function network
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Near infrared spectroscopic model for determinating total catechins in tea polyphenol powder based on radical basis function network
Optics and Precision EngineeringVol. 14, Issue 1, Pages: 58-62(2006)
作者机构:
1. 中国科学院 长春光学精密机械与物理研究所 应用光学国家重点实验室,吉林 长春,130033
2. 中国计量学院,浙江 杭州 310018
作者简介:
基金信息:
DOI:
CLC:O657.33
Received:22 September 2005,
Revised:18 November 2005,
Published Online:20 February 2006,
Published:20 February 2006
稿件说明:
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CHEN Hua-cai, LU Jin, CHEN Xing-dan, et al. Near infrared spectroscopic model for determinating total catechins in tea polyphenol powder based on radical basis function network[J]. Optics and precision engineering, 2006, 14(1): 58-62.
DOI:
CHEN Hua-cai, LU Jin, CHEN Xing-dan, et al. Near infrared spectroscopic model for determinating total catechins in tea polyphenol powder based on radical basis function network[J]. Optics and precision engineering, 2006, 14(1): 58-62.DOI:
Near infrared spectroscopic model for determinating total catechins in tea polyphenol powder based on radical basis function network
A near infrared spectroscopic models for determinating the total catechins in tea polyphenol powder were presented based on radical basis function network. The spectra of tea polyphenol powder samples were pretreated with wavelet transform (sym6)
standard normalization and principle components analysis (PCA)
the eigenvectors of PCA were used as the input functions of RBFN. The models were optimized by changing the number of PCA and evaluated by the correlation coefficients (
R
) and root mean square error of prediction (RMSEP) of calibration set and the prediction set. The optimum correlation coefficient (
R
) of the calibration set
all sample set and prediction set were 0.999
0.999 and 0.992
respectively
and RMSEP of them were 1.08%
2.06% and 3.68%
respectively.
关键词
Keywords
references
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