• 主题
高级搜索  >
历史搜索 清空历史
首页> 美国卫生研究院文献>other >Colorimetric Grading Scale Can Promote the Standardization of Experiential and Sensory Evaluation in Quality Control of Traditional Chinese Medicines
【2h】

Colorimetric Grading Scale Can Promote the Standardization of Experiential and Sensory Evaluation in Quality Control of Traditional Chinese Medicines

机译：色度等级规模能促进体验和感官评价的标准化中国传统中药的质量控制

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Experiential and sensory evaluation is an ancient method that remains important in the current quality control system of Traditional Chinese Medicines (TCMs). The process is rapid and convenient when evaluating the quality of crude materials in TCM markets. However, sensory evaluation has been met with skepticism because it is mainly based on experience and lacks a scientific basis. In this study, rhubarb was selected to demonstrate how color-based sensory evaluation could differentiate the quality of herbal medicines objectively. The colors of the rhubarb samples, expressed as RGB values, were obtained from different parts and forms of the plant, including the plant’s surface, fracture surface color, and a powdered form with or without treatment with a color-developing reagent. We first divided the rhubarb samples into three grades based on the total content of five hydroxyanthraquinone derivatives, the major pharmacological components in rhubarb. Then, a three-layer back-propagation artificial neural network (BP-ANN), calibrated with selected training samples, was used to correlate the quality of the rhubarb with its color. The color of the rhubarb powder after coloration attained the highest accuracy (92.3%) in predicting the quality grade of the test samples with the established artificial neural networks. Finally, a standardized colorimetric grading scale was created based on the spatial distribution of the rhubarb samples in a two-dimensional chromaticity diagram according to the colors of the powdered rhubarb after color enhancement. By comparing the color between the scale and the tested samples, similar to performing a pH test with indicator paper, subjects without sensory evaluation experience could quickly determine the quality grade of rhubarb. This work illustrates the technical feasibility of the color-based grading of rhubarb quality and offers references for quantifying and standardizing the sensory evaluation of TCMs, foods and other products.
机译：体验和感觉评估是一种古老的方法，在当前的中药质量控制体系中仍然很重要。在评估中药市场的原料质量时，该过程既快速又方便。但是，由于感觉评估主要是基于经验并且缺乏科学依据，因此受到怀疑。在这项研究中，选择大黄来证明基于颜色的感官评估如何客观地区分草药的质量。大黄样品的颜色表示为RGB值，是从植物的不同部分和形式获得的，包括植物的表面，断裂表面的颜色以及经过或未经过显色剂处理的粉末状。我们首先根据大黄中的主要药理成分五种羟基蒽醌衍生物的总含量将大黄样品分为三个等级。然后，使用选定的训练样本校准的三层反向传播人工神经网络（BP-ANN），将大黄的质量与其颜色相关联。通过建立的人工神经网络，大黄粉着色后的颜色在预测测试样品的质量等级方面达到了最高的准确性（92.3％）。最后，根据大黄粉在增色后的颜色，在二维色度图中根据大黄样品的空间分布创建了标准的比色分级标度。通过比较量表和测试样品之间的颜色，类似于使用试纸进行pH测试，没有感官评估经验的受试者可以快速确定大黄的质量等级。这项工作说明了大黄质量基于颜色的分级的技术可行性，并为量化和标准化中药，食品和其他产品的感官评价提供参考。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号