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Study of the best decocting time of sun dried ginseng by using the hyperspectral imaging technology

Journal of Innovative Optical Health Sciences 2016年第6期9卷 21-25页

作者： Qing He Lan Liang Zhenqiang Chen Qichang Pang Jing Zhao Key Laboratory of Optoelectronic Information and Sensing Technologies of Guangdong Higher Educational Institutes Jinan University Guangzhou 510630P.R.China Department of Biomedical Engineering Guangdong Medical College Dongguan 523808 P.R.China College of Science South China Agricultural University Guangzhou 510640P.R.China

In this research,a new method based on the hyperspectral imaging for searching the best decocting time of sun dried ginseng is *** spectral images at diferent decocting time of test sample have been taken by the st aring hyperspectral fAuorescence imaging systen and the solubility of active ingredients have been discussed by analyzing the changes on the *** spectr al range of the system is 400-720nm and the spectral resolution is *** the decocting process,the active ingredients of nonsoaked ginseng was dissolved in the tissue fluid at first,and reached equilibrium condition at last after the precipitation-dissolution reciprocating process of *** last,the experiment al results show that the best decoction time of sun dried ginseng is about 60 min after boiling.

关键词： Sun dried ginseng active ingredients decocting time hyperspectral imaging characteristic spectrum characteristic peaks

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Establishment of a Spectral Database for Rapid Classification of Edible Oils by MALDI-MS

Establishment of a Spectral Database for Rapid Classificatio...

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第三届全国质谱分析学术报告会

作者： Zhongping Yao Department of Applied Biology and Chemical Technology The Hong Kong Polytechnic University

Characterization of edible oils is essential to ensure the quality and safety of edible oils. Matrix-assisted laser desorption/ionization mass spectrometry（MALDI-MS） has been proved to be a powerful tool for rapid analysis of edible oils. In this study, thirty types of edible oils and about one thousand edible oil samples were collected and analyzed using MALDI-MS, and the spectra obtained were used to construct a MALDI-MS spectral database of edible oils. The spectra of various edible oils were analyzed and compared, and the characteristic peaks and spectral features of each edible oil were obtained. Edible oils were divided into eight groups based on their characteristic spectral patterns. We demonstrated that various edible oils could be classified based on their MALDI-MS spectra, principal component analysis and partial least square-discriminant analysis. Differentiation of counterfeit edible oils and gutter oils from normal edible oils could also be achieved based on the MALDI-MS spectra. The establishment of this spectral database has made rapid classification of edible oils by MALDI-MS become practically available.

关键词： Edible oils MALDI-MS classification characteristic peaks statistical analysis

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