食品与发酵工业 >

2025 , Vol. 51 >Issue 21: 392 - 399

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042152

分析与检测

基于机器视觉及电子鼻的天麻微波热风干燥品质预测

  • 邓明磊 ,
  • 李静 ,
  • 包凯铖 ,
  • 夏新宇 ,
  • 孙亮 ,
  • 周健 ,
  • 刘莉 ,
  • 宋春芳 ,
  • 李臻峰
展开
  • 1(江南大学 智能制造学院,江苏 无锡,214122)
    2(山东碧海机械科技有限公司,山东 临沂,276600)
第一作者：硕士研究生(李臻峰教授为通信作者,E-mail:1290500137@qq.com)

收稿日期: 2025-01-17

  修回日期: 2025-02-26

  网络出版日期: 2025-11-21

收起

Prediction of Gastrodia elata drying quality based on machine vision and electronic nose technology

  • DENG Minglei ,
  • LI Jing ,
  • BAO Kaicheng ,
  • XIA Xinyu ,
  • SUN Liang ,
  • ZHOU Jian ,
  • LIU Li ,
  • SONG Chunfang ,
  • LI Zhenfeng
Expand
  • 1(School of Intelligent Manufacturing, Jiangnan University, Wuxi 214122, China)
    2(Shandong Bihai Machinery Technology Co.Ltd., Linyi 276600, China)

Received date: 2025-01-17

  Revised date: 2025-02-26

  Online published: 2025-11-21

Fold

摘要

该研究针对天麻干燥品质快速检测问题,构建了基于机器视觉与电子鼻技术的实时监测系统,在线采集天麻在不同干燥条件下的视觉及气味特征信息。同时测定干燥过程中天麻总酚类、总黄酮(total flavonoid content,TFC)、多糖、天麻素、对羟基苯甲醇(4-hydroxybenzyl alcohol,HBA)的含量变化,并分析其与特征变量的相关性。结果表明,视觉特征L*、a*、b*和ΔE与多糖相关性分别为0.93、-0.93、0.90和0.98,电子鼻R6传感器与TFC和HBA相关性分别为-0.96和-0.91,均具有显著相关性。基于粒子群优化的最小二乘支持向量机建立品质预测模型,TFC、HBA和多糖的预测模型精度R2分别为0.903 4、0.918 7和0.933 7,模型精度较高,实现了对天麻品质的精准评价。

关键词： 天麻; 机器视觉; 电子鼻; 预测; 微波热风

本文引用格式

邓明磊 , 李静 , 包凯铖 , 夏新宇 , 孙亮 , 周健 , 刘莉 , 宋春芳 , 李臻峰 . 基于机器视觉及电子鼻的天麻微波热风干燥品质预测[J]. 食品与发酵工业, 2025 , 51(21) : 392 -399 . DOI: 10.13995/j.cnki.11-1802/ts.042152

Abstract

This study focused on the rapid detection of Gastrodia elata drying quality by developing a real-time monitoring system that integrated machine vision and electronic nose technologies.The system collected odor and visual feature information of G.elata under various drying conditions.During the drying process, the study measured changes in total phenolic content, total flavonoid content (TFC), polysaccharides, gastrodin, and 4-hydroxybenzyl alcohol (HBA) and analyzed their correlations with characteristic variables.Results showed that the visual features L, a, b, and ΔE were significantly correlated with polysaccharides, with correlation coefficients of 0.93, -0.93, 0.90, and 0.98 respectively.Additionally, the correlations between the electronic nose R6 sensor and TFC and HBA were -0.96 and -0.91, respectively.A quality prediction model was constructed using a particle swarm optimization-based least squares support vector machine.The model achieves prediction accuracies (R2) of 0.903 4, 0.918 7, and 0.933 7 for TFC, HBA, and polysaccharides, respectively, demonstrating its high precision and effectiveness in evaluating G.elata quality.

Key words： Gastrodia elata; machine vision; electronic nose; prediction; microwave hot air

参考文献

[1] 国家药典委员会. 中华人民共和国药典 一部 2020年版[M].北京:中国医药科技出版社, 2020.
Chinese Pharmacopoeia Commission.Pharmacopoeia of the People’s Republic of China, Part I, 2020 Edition[M].Beijing:China Medical Science Press, 2020.
[2] 范天慈, 窦志英, 李捷, 等.不同干燥方式对中药成分影响的研究进展[J].中国现代中药, 2021, 23(11):2017-2024.
FAN T C, DOU Z Y, LI J, et al.Effects of different drying methods on chemical components of traditional Chinese medicine:A review[J].Modern Chinese Medicine, 2021, 23(11):2017-2024.
[3] 于海明, 金中波, 张雪峰, 等.微波联合热风干燥方式对松茸干燥品质影响研究[J].中国农机化学报, 2020, 41(1):72-78;88.
YU H M, JIN Z B, ZHANG X F, et al.Research of the effect of microwave combined with hot air drying method on drying quality of Tricholoma matsutake[J].Journal of Chinese Agricultural Mechanization, 2020, 41(1):72-78;88.
[4] 陈苏森, 吉训志, 张映萍, 等.不同干燥方式对斑兰叶挥发性成分的影响[J].中国热带农业, 2024(2):53-60.
CHEN S S, JI X Z,ZAHNG Y P, et al.The effect of different drying methods on the volatile components of Pandanus amaryllifolius Roxb.leaves[J].China Tropical Agriculture, 2024(2):53-60.
[5] 刘艳红, 范美迪, 孙瑞雪, 等.不同干燥方式对香菜品质及自由基清除能力的影响[J].中国调味品, 2022, 47(12):61-65;72.
LIU Y H, FAN M D, SUN R X, et al.Effects of different drying methods on quality and free radical scavenging ability of coriander[J].China Condiment, 2022, 47(12):61-65;72.
[6] 杨丽莉, 段桂媛, 黄璐晗, 等.蒸制、水煮和发酵处理对天麻品质和风味的影响[J].食品与发酵工业, 2024, 50(11):301-307.
YANG L L, DUAN G Y, HUANG L H, et al.Effect of steaming, boiling and fermentation treatments on the quality and flavour of Gastrodia elata[J].Food and Fermentation Industries, 2024, 50(11):301-307.
[7] 丁浩晗, 谢祯奇, 沈嵩, 等.基于人工智能的集成食品检测技术应用与展望[J].食品科学技术学报, 2024, 42(5):13-23;32.
DING H H, XIE Z Q, SHEN S, et al.Application and prospect of integrated food testing technology based on artificial intelligence[J].Journal of Food Science and Technology, 2024, 42(5):13-23;32.
[8] 王尚涛, 张悦, 郭怡博, 等.乌天麻外观性状与特征性成分含量相关性研究[J].广西科学, 2024, 31(1):17-27.
WANG S T, ZHANG Y, GUO Y B, et al.Study on the correlation between the appearance characteristics and content of characteristic components of Gastrodia elata f.Glauca[J].Guangxi Sciences, 2024, 31(1):17-27.
[9] LIU P, SONG F H, ZHENG Y, et al.Intelligent control of microwave vacuum drying based on online aroma monitoring[J].Journal of Food Engineering, 2024, 380:112148.
[10] 杨添钧, 杨诗龙, 黎量, 等.基于电子鼻及机器视觉技术的山楂不同炮制品判别研究[J].时珍国医国药, 2014, 25(10):2399-2402.
YANG T J, YANG S L, LI L, et al.Study on discriminating stir-fried processed Crataegus in different degree based on electronic nose and machine vision[J].Lishizhen Medicine and Materia Medica Research, 2014, 25(10):2399-2402.
[11] 郑自奋, 陈晓维, 邹波, 等.不同浓缩方式对余甘子汁品质的影响[J].食品与发酵工业, 2025, 51(11):333-341.
ZHENG Z F, CHEN X W, ZOU B, et al.Effect of different concentration methods on the quality of Phyllanthus emblica L.juice[J].Food and Fermentation Industries, 2025, 51(11):333-341.
[12] 张田田, 董悦生, 侯洪波, 等.紫皮石斛多糖酶解及其在发酵酒中的应用[J].食品与发酵工业, 2025, 51(11):142-149.
ZHANG T T, DONG Y S, HOU H B, et al.Enzymatic hydrolysis of polysaccharides of Dendrobium devonianum and its application in fermented wine[J].Food and Fermentation Industries, 2025, 51(11):142-149.
[13] 杨欣宇, 高赛, 刘寅初, 等.响应面法优化山楂多糖和山药多糖的提取工艺及其抗氧化活性研究[J].中国调味品, 2024, 49(7):38-44;59.
YANG X Y, GAO S, LIU Y C, et al.Optimization of extraction process of polysaccharides from hawthorn and yam by response surface methodology and study on their antioxidant activities[J].China Condiment, 2024, 49(7):38-44;59.
[14] 宁文楷, 李静, 沈晓东, 等.南瓜干燥过程中β-胡萝卜素的多源融合预测[J].浙江农业学报, 2023, 35(8):1876-1887.
NING W K, LI J, SHEN X D, et al.Prediction of multi-source fusion of β-carotene during pumpkin drying[J].Acta Agriculturae Zhejiangensis, 2023, 35(8):1876-1887.
[15] SONG F H, ZHENG Y, LI R Y, et al.Intelligent control of green tea fixation with Microwave Processing[J].Journal of Food Engineering, 2023, 349:111481.
[16] YOU B Y, YANG S Y, YU J W, et al.Effect of thermal and dry salt-curing processing on free and bound phenolics and antioxidant activity in Prunus mume fruits together with the phenolic bioaccessibility[J].LWT, 2021, 145:111355.
[17] LI Q Y, WANG S T, WANG R H, et al.Comparative investigation on the phenolic compounds and antioxidant capacity of walnut kernel from different drying methods[J].Food Production, Processing and Nutrition, 2024, 6(1):41.
[18] LANG G H, DA SILVA LINDEMANN I, FERREIRA C D, et al.Effects of drying temperature and long-term storage conditions on black rice phenolic compounds[J].Food Chemistry, 2019, 287:197-204.
[19] SHI L H, ZHAO W R, YANG Z H, et al.Extraction and characterization of phenolic compounds and their potential antioxidant activities[J].Environmental Science and Pollution Research, 2022, 29(54):81112-81129.
[20] 张猛. 不同干燥方式及水解对天麻主要成分的影响及抗氧化活性研究[D].昆明:昆明理工大学,2023.
ZHANG M.Effects of different drying methods and hydrolysis on the main components and antioxidant activity of Gastrodia elata[D].Kunming:Kunming University of Science and Technology, 2023.
[21] SUBRAMANIAM S, WEN X Y, JING P.One-step microwave curing-dehydration of Gastrodia elata Blume:Relationship between phytochemicals, water states and morphometric characteristics[J].Industrial Crops and Products, 2020, 153:112579.
[22] MA J, DENG Y, WANG Y Q, et al.A comparative study on ingredient and efficiency difference between fresh and steamed Gastrodia elata Blume:An herbal material to a novel functional food[J].Journal of Functional Foods, 2021, 82:104512.
[23] TANG C L, WANG L, LI J J, et al.Analysis of the metabolic profile of parishin by ultra-performance liquid chromatography/quadrupole-time of flight mass spectrometry[J].Biomedical Chromatography, 2015, 29(12):1913-1920.
[24] 赵秀婷, 张欣, 付萌, 等.基于微波水解-离子色谱的香菇多糖组成指纹图谱研究[J].粮油食品科技, 2021, 29(3):70-77.
ZHAO X T, ZHANG X, FU M, et al.Research on fingerprint of lentinan composition by microwave hydrolysis-ion chromatography[J].Science and Technology of Cereals, Oils and Foods, 2021, 29(3):70-77.
[25] ZHU H D, LIU C, HOU J J, et al.Gastrodia elata blume polysaccharides:A review of their acquisition, analysis, modification, and pharmacological activities[J].Molecules, 2019, 24(13):2436.
[26] CHU Q Q, LI L L, DUAN X, et al.Effect mechanism of different drying methods on the quality and browning for daylily[J].LWT, 2023, 182:114862.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司