Determination of the Carmine Content Based on Spectrum Fluorescence Spectral and PSO-SVM

WANG Shu-tao; PENG Tao; LI Ming-shan; WANG Gui-chuan; KONG De-ming; WANG Yu-tian

doi:10.3964/j.issn.1000-0593(2019)01-0150-06

Journals >Spectroscopy and Spectral Analysis >Volume 39 >Issue 1 >Page 150 > Article

Spectroscopy and Spectral Analysis
Vol. 39, Issue 1, 150 (2019)

Determination of the Carmine Content Based on Spectrum Fluorescence Spectral and PSO-SVM

WANG Shu-tao, PENG Tao, LI Ming-shan, WANG Gui-chuan, KONG De-ming, and WANG Yu-tian

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[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2019)01-0150-06 Cite this Article

WANG Shu-tao, PENG Tao, LI Ming-shan, WANG Gui-chuan, KONG De-ming, WANG Yu-tian. Determination of the Carmine Content Based on Spectrum Fluorescence Spectral and PSO-SVM[J]. Spectroscopy and Spectral Analysis, 2019, 39(1): 150 Copy Citation Text

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References

[1] Wang Changzhu, Wu Jie, Gao Xiaoyu. China Food Additives, 2014, (1): 61.

[2] Xia Xue. China Food Safety Magazine, 2015, (33): 56.

[3] Zhu Ruixia, Xie Xiangyan. Food Research and Development, 2008, 29(1): 128.

[4] Cai Xi, Ding Jianqiang, Zhong Liangkang, et al. Chinese Journal of Health, 2015, (12): 1910.

[13] Roodposhti M S, Safarrad T, Shahabi H. Atmospheric Research, 2017, 193: 73.

[14] Sardashti A, Daniali H M, Varedi S M. Meccanica, 2013, 48(7): 1681.

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