Rapid Determination of Active Ingredient Contents in Rhizoma Gastrodiae Using Near-Infrared Spectroscopy Combined with Artificial Rabbits Optimization-Least Square Support Vector Regression

Rapid Determination of Active Ingredient Contents in Rhizoma Gastrodiae Using Near-Infrared Spectroscopy Combined with Artificial Rabbits Optimization-Least Square Support Vector Regression

In order to rapidly and non-destructively detect gastrodin and 4-hydroxybenzyl alcohol in Rhizoma Gastrodiae, near infrared spectral data of the dried tuber of Gastrodia elata Bl. f. glauca S. Chow were collected in the wavelength range of 900–1 700 nm. First, convolutional smoothing (SG) and standa...

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Bibliografische gegevens
Hoofdauteur: LI Shanshan, ZHANG Fujie, LI Lixia, ZHANG Hao, DUAN Xingwei, SHI Lei, CUI Xiuming, LI Xiaoqing
Formaat: Artikel
Taal:English
Gepubliceerd in: China Food Publishing Company 2024-02-01
Reeks:Shipin Kexue
Onderwerpen:
near infrared spectroscopy; gastrodia; least squares support vector regression; artificial rabbits optimization algorithm
Online toegang:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-023.pdf

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https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-023.pdf

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