Wu Di, Jin Chun-Hua, He Yong
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China.
Guang Pu Xue Yu Guang Pu Fen Xi. 2009 Oct;29(10):2734-7.
Successive projections algorithm (SPA) was employed to select the optimal combination of principal components (PCs) which were obtained by principal component analysis. Short-wave near infrared spectra of milk powder was firstly analyzed by PCA, and the optimal combination of obtained first eight PCs was determined by SPA. The optimal PC combination of fat content prediction was PC1 , PC2, PC 4, PC5, PC6 and PC7, and the combination for protein content prediction was PC1, PC2, PC3, PC4, PC5 and PC8. Least-squares support vector machine models inputted by different PC combination were established to predict fat and protein content, respectively. Both the fat and protein content prediction results of the PC combination selected by SPA were better than those of first four PCs to first eight PCs. Rp2, and root mean square errors for prediction and residual predictive deviation of prediction results of the PC combination selected by SPA were 0.989, 0.1703 and 9.5343, respectively for fat, and 0.9876, 0.1348 and 8.9274 for protein. The overall results demonstrate that SPA can fast and effectively select the optimal PC combination. The selecting process is simple and does not need abundant parameter debugging.
采用连续投影算法(SPA)来选择通过主成分分析(PCA)得到的主成分(PC)的最优组合。首先通过PCA对奶粉的短波近红外光谱进行分析,然后用SPA确定所得到的前八个主成分的最优组合。脂肪含量预测的最优主成分组合是PC1、PC2、PC4、PC5、PC6和PC7,蛋白质含量预测的组合是PC1、PC2、PC3、PC4、PC5和PC8。分别建立了由不同主成分组合输入的最小二乘支持向量机模型来预测脂肪和蛋白质含量。由SPA选择的主成分组合的脂肪和蛋白质含量预测结果均优于前四个主成分到前八个主成分的预测结果。对于脂肪,由SPA选择的主成分组合的预测结果的Rp2、预测均方根误差和预测残差预测偏差分别为0.989、0.1703和9.5343,对于蛋白质则分别为0.9876、0.1348和8.9274。总体结果表明,SPA能够快速有效地选择最优主成分组合。选择过程简单,无需大量参数调试。