中国中药杂志2025，Vol.50Issue(21)：5928-5938,11.DOI:10.19540/j.cnki.cjcmm.20250402.301
基于分光测色和近红外光谱结合多元数理统计的酸枣仁炒制程度快速评价研究
Rapid evaluation of frying degree of Ziziphi Spinosae Semen based on spectrophotometry and near-infrared spectroscopy combined with multivariate mathematical statistics
摘要
Abstract
To rapidly evaluate Ziziphi Spinosae Semen samples with different frying degrees,this study employed a CM-5 spectrophotometer to detect the dynamic color changes during the frying process.Near-infrared spectroscopy was utilized to measure Ziziphi Spinosae Semen samples at different frying degrees via diffuse reflectance.Principal component analysis(PCA),partial least squares discriminant analysis(PLS-DA),and orthogonal partial least squares discriminant analysis(OPLS-DA)were combined to quickly assess the quality of Ziziphi Spinosae Semen at different frying degrees.The results showed that with prolonged frying time,the brightness of Ziziphi Spinosae Semen decreased slightly,while the red and yellow hues became more pronounced,and color saturation increased.The saturation value(C*),yellow-blue value(b*),and red-green value(a*)were the primary variables contributing to the color difference between raw and fried Ziziphi Spinosae Semen.The OPLS-DA model was employed to distinguish between raw and fried Ziziphi Spinosae Semen based on color parameters.The near-infrared raw spectra of Ziziphi Spinosae Semen samples with varying frying degrees were pretreated and optimized using multiple scatter correction(MSC)and competitive adaptive reweighted sampling(CARS).The PLS-DA model effectively differentiated samples with different frying degrees.The R2 values for both the calibration and prediction sets of the discrimination model were greater than 0.90,indicating good discriminative capability.This study achieved rapid evaluation of different frying degrees of Ziziphi Spinosae Semen decoction pieces and provides a scientific reference for quality control during the processing of fried Ziziphi Spinosae Semen decoction pieces.关键词
酸枣仁/炒制程度/分光测色/近红外/快速评价Key words
Ziziphi Spinosae Semen/frying degree/spectrophotometry/NIR spectroscopy/rapid evaluation引用本文复制引用
彭译,陈晓伟,苏联麟,季德,陆兔林,卞振华,张玖捌,李铭轩,张文明,冯子芳,顾丽红,秦苹,胡敏敏,朱旭祥..基于分光测色和近红外光谱结合多元数理统计的酸枣仁炒制程度快速评价研究[J].中国中药杂志,2025,50(21):5928-5938,11.基金项目
江苏省中医药科技发展计划项目(MS2023066) （MS2023066）
南京中医药大学自然科学基金项目(XZR2021067) （XZR2021067）
无锡市"双百"医疗卫生中青年拔尖人才项目(BJ2023073) （BJ2023073）
国家重点研发计划项目(2023YFC3504200) （2023YFC3504200）
江苏省老药工传承工作室建设项目(苏中医科教[2024]4号) （苏中医科教[2024]4号）
江苏省中医流派研究院开放课题(JSZYLP2024028) （JSZYLP2024028）
江苏省无锡市中医药科技项目(ZYYB12) （ZYYB12）
无锡市科协软科学研究课题(KX-24-C092) （KX-24-C092）
