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Discrimination Among Panax Species Using Spectral Fingerprinting

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Spectral fingerprints of samples of three Panax species (P. quinquefolius L., P. ginseng, and P. notoginseng) were acquired using UV, near-infrared (NIR), and MS. With principal component analysis, all three methods allowed visual discrimination among the three species. All three methods were able to discriminate between white and red ginseng, and showed distinctive subgroupings of red ginseng related to root quality (age/size). Analysis of variance was used to evaluate the relative variance arising from the species, run, and analytical uncertainty, and was used to identify the most information-rich portions of the spectrum for NIR and UV. Accurate classification of the three species was obtained by using partial least squares-discriminant analysis and a fuzzy rule-building expert system. Relatively poor accuracy was obtained using soft independent modeling of class analogy when a single component was used.
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Document Type: Research Article

Publication date: 2011-09-01

More about this publication?
  • The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
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