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Journal of Spectroscopy
Volume 2018, Article ID 7652592, 9 pages
Research Article

Near Infrared Spectroscopy Based on Supervised Pattern Recognition Methods for Rapid Identification of Adulterated Edible Gelatin

1College of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou 450002, China
2State Key Laboratory of Wheat and Maize Crop Science, Zhengzhou 45002, China

Correspondence should be addressed to Hao Zhang; moc.liamtoh@6102gnahz.oah

Received 9 October 2018; Revised 10 November 2018; Accepted 4 December 2018; Published 20 December 2018

Academic Editor: Arnaud Cuisset

Copyright © 2018 Hao Zhang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The aim of this work is to identify the adulteration of edible gelatin using near-infrared (NIR) spectroscopy combined with supervised pattern recognition methods. The spectral data obtained from a total of 144 samples consisting of six kinds of adulterated gelatin gels with different mixture ratios were processed with multiplicative scatter correction (MSC), Savitzky–Golay (SG) smoothing, and min-max normalization. Principal component analysis (PCA) was first carried out for spectral analysis, while the six gelatin categories could not be clearly distinguished. Further, linear discriminant analysis (LDA), soft independent modelling of class analogy (SIMCA), backpropagation neural network (BPNN), and support vector machine (SVM) were introduced to establish discrimination models for identifying the adulterated gelatin gels, which gave a total correct recognition rate of 97.44%, 100%, 97.44%, and 100%, respectively. For the SIMCA model with significant level α = 0.05, sample overlapping clustering appeared; thus, the SVM model presents the best recognition ability among these four discrimination models for the classification of edible gelatin adulteration. The results demonstrate that NIR spectroscopy combined with unsupervised pattern recognition methods can quickly and accurately identify edible gelatin with different adulteration levels, providing a new possibility for the detection of industrial gelatin illegally added into food products.