包装与食品机械2024，Vol.42Issue(4)：27-34,8.DOI:10.3969/j.issn.1005-1295.2024.04.005
BP神经网络算法多指标优化酸枣仁汤提取工艺
Optimization of the extraction process of Suanzaoren decoction by BP neural network algorithm through multiple indicators
摘要
Abstract
In order to optimize the extraction process of Suanzaoren decoction,the extraction time,extraction times and solid-liquid ratio were taken as the investigation factors,and the extraction rate of total flavonoids,total saponins,total phenols and polysaccharides were taken as the evaluation index,and the entropy weight method was used for comprehensive evaluation.On the basis of single factor experiment,Box-Behnken response surface design and BP neural network were used to optimize the extraction process of the chemical components of Suanzaoren decoction,and the process verification was carried out.The results show that the comprehensive score of the optimal extraction process predicted by BP neural network algorithm is 149.11,which is better than 137.16 of Box-Behnken response surface.The optimal extraction process verified by BP neural network is determined as follows:extraction time 80 min,extraction times 2 times,solid-liquid ratio 1∶7 g/mL.The extraction rates of total flavonoids,total saponins,total phenols and polysaccharides are(10.73±0.63)mg/g,(73.34±1.77)mg/g,(16.73±0.56)mg/g,(413.08±8.34)mg/g,respectively.The study provides a basis for the optimization of the extraction process of Suanzaoren Decoction.关键词
酸枣仁汤/Box-Behnken响应面/BP-神经网络遗传算法/提取工艺Key words
suanzaoren decoction/Box-Behnken response surface/BP-neural network genetic algorithm/extraction technology分类
轻工纺织引用本文复制引用
李若暄,何千千,刘宏博,汪子皓,王艳艳..BP神经网络算法多指标优化酸枣仁汤提取工艺[J].包装与食品机械,2024,42(4):27-34,8.基金项目
国家自然科学基金项目(82003974) （82003974）
黑龙江省自然科学基金项目(LH2022H086) （LH2022H086）
国家自然科学基金项目匹配项目(2020PT01) （2020PT01）
黑龙江中医药管理局项目(ZHY2023-003) （ZHY2023-003）
黑龙江中医药大学实验中心项目(KY2022-11) （KY2022-11）
