Rapid detection of adulteration in Anoectochilus roxburghii by near-infrared spectroscopy coupled with chemometric methods

Journal of Food Science and Technology
Shuailing LiBingsong Zheng

Abstract

To determine the authenticity of Anoectochilus roxburghii, this study presents an application of near-infrared spectroscopy and chemometric methods for evaluating adulteration of A. roxburghii with two cheaper adulterants, i.e. C. Goodyera schlechtendaliana and Ludisia discolor. Partial least squares discriminant analysis models were built for the accurate classification of authentic A. roxburghii and A. roxburghii adulterated at 5-100% (w/w) levels. Partial least squares regression models were used to predict the level of adulteration in the A. roxburghii. After by compared different spectral pretreatment methods, and using interval PLS and synergy interval PLS for variable selection, optimum models were developed. These results show that the NIR spectroscopy combined with chemometric methods offers a simple, fast, and reliable method for classifying and quantifying the adulteration of A. roxburghii.

References

Nov 12, 2013·Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy·Qing-Song ShaoRun-Huai Hu
Oct 5, 2014·Natural Products and Bioprospecting·Fang-Fang LiuYing-Jun Zhang
Oct 17, 2015·Food Chemistry·György BázárRoumiana Tsenkova
Sep 25, 2016·Food Chemistry·Amna Jabbar SiddiquiAtta-Ur- Rahman

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Citations

Apr 30, 2019·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Saumita KarRajib Bandyopadhyay
Jan 3, 2021·Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy·Xuefen SunChao Chen

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