Infrared Fingerprint Analysis of Zanthoxylum Based on Sequential Dual-Indexes and Cluster Analysis Method

Authors

KE Jingxuan, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
LI Shanshan, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
SHEN Guanghui, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
WU Hejun, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
LUO Qingying, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
LIU Xingyan, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
CHEN Anjun, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
ZHANG Zhiqing, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China

Abstract

It was focused on setting a effective way for tracing the producing area of Zanthoxylum in this study, by using infrared fingerprints. The methods of dual-indexes and cluster had been applied to analyze the infrared fingerprints so as to investigate similarity of 17 samples. Moreover, the relationship between the producing area and prime substances in Z. bungeanum Maxim. has been researched by analyzing second derivative of the infrared fingerprints of Z. bungeanum Maxim. The infrared spectras of Zanthoxylum had the similar characteristic peaks, but there were still some differences in the number and intensity of the absorption peaks in the range of fingerprint region 3 500～2 800 cm^-1 and 1 700～1 000 cm^-1. The degree of similarity of 17 samples were accurate when used sequential analysis of dual-indexes. The peak heights of infrared fingerprints after reckoned second derivative were used to cluster analysis by SPSS 22.0, and 17 samples were divided into five categories, obviously. In this study, a simple and convenient method for identification of Zanthoxylum was explored.

Publication Date

3-28-2017

First Page

55

Last Page

61

DOI

10.13652/j.issn.1003-5788.2017.03.013

Recommended Citation

Jingxuan, KE; Shanshan, LI; Guanghui, SHEN; Hejun, WU; Qingying, LUO; Xingyan, LIU; Anjun, CHEN; and Zhiqing, ZHANG (2017) "Infrared Fingerprint Analysis of Zanthoxylum Based on Sequential Dual-Indexes and Cluster Analysis Method," Food and Machinery: Vol. 33: Iss. 3, Article 12.
DOI: 10.13652/j.issn.1003-5788.2017.03.013
Available at: https://www.ifoodmm.cn/journal/vol33/iss3/12

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