Discriminating processed betel nut's degree of stir-frying and quantizing empirical index based on color difference meter and electronic nose fingerprint analyzer.
- Author:
Xuesi HUANG
1
;
Wenmin LI
;
Xiaolin ZHANG
;
Jing JIA
;
Huihui ZHANG
;
Chunjie WU
Author Information
- Publication Type:Journal Article
- MeSH: Areca; chemistry; Pigmentation; Technology, Pharmaceutical; methods
- From: China Journal of Chinese Materia Medica 2009;34(14):1786-1791
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVEThe color difference meter and electronic nose fingerprint analyzer were introduced to discriminate processed betel nut's different huohou and quantize empirical index during the processing of Chinese medicine.
METHODBy collecting the color's and the smell's characteristic parameters of betel nut and its processed products to set up huohou's math discrimination modules and 90% reference value scale.
RESULTWe set up a huohou's math discrimination module and 90% reference value range base on L a*b*, which discrimination coincidence was 100% and 90% reference value range respectively was Shengpin: L* (50.07-55.03), a* (4.136-6.906), b* (6.65-8.82); Chaopin: L* (43.874-47.998), a* (3.816-6.732), b* (3.786-6.558); Jiaopin: L* (38.744-40.616), a* (1.11-3.01), b* (-1.434-0.538). At the same time, we set up a huohou's math discrimination module base on smell's characteristic parameters too.
CONCLUSIONThe betel nut and its processed products' color and smell measurement based on the color difference meter and electronic nose fingerprint analyzer may be feasible, and provides a reference to better study on traditional Chinese medicine theory.
