Method for judging processing degree of bran-stewed rhubarb based on chromatic value of wheat bran

Abstract

The invention belongs to the technical field of traditional Chinese medicine processing and quality detection, and provides a method for judging the processing degree of bran-stewed rhubarb based on a wheat bran chromatic value, which comprises the following steps: acquiring images of wheat bran before and after processing by using an electronic eye, acquiring an L value and a b value, and then calculating the ratio of L to b of the wheat bran before and after processing; when the ratio of L is 0.8 lt; llt; when the temperature is 1.0, the rhubarb stewed with bran cannot be processed; when the ratio of b is less than or equal to 0.8, the bran-stewed rhubarb is processed too much; when the ratio of L is less than or equal to 0.8, and the ratio of b is 0.8 lt; blt; when 1.0, the rhubarb stewed with bran is moderately processed. According to the method provided by the invention, the processing degree of the bran-stewed rhubarb can be quickly and accurately judged according to the ratio range of the chromatic values of the wheat bran with different processing degrees, the subjectivity and inaccuracy of traditional experience judgment are overcome, and an objective and quantitative method is provided for quality control of the bran-stewed rhubarb; the method is suitable for rapidly, objectively and accurately judging the processing degree of bran-stewed rhubarb in batches.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of traditional Chinese medicine processing and quality detection, and particularly relates to a method for judging the processing degree of bran-roasted rhubarb based on bran-roasted rhubarb chroma value. BACKGROUND

[0002] The information disclosed in this background section is intended to increase an understanding of the general context of the application and is not necessarily recognized in the prior art.

[0003] Traditional Chinese medicine rhubarb is Polygonum Rheum palmatum L. and Rheum tanguticum Rheum tanguticum Maxim. ex Balf. or medicinal rhubarb Rheum officinale Baill. The dried root and rhizome have a bitter taste, cold nature, and the effects of purgation and accumulation, heat and fire, blood detoxification, blood detoxification, and blood detoxification. It is often used for constipation, blood heat, vomiting, and other blood heat, and other blood heat. The active ingredients of rhubarb include anthraquinone and its glycosides, anthrone and its glycosides, stilbene, polysaccharide, tannin and other compounds. The roasting method is one of the traditional processing methods, which is to wrap the product to be processed with a dough or wet paper, or to evenly separate the layers with an oil-absorbing paper, and to heat process, or to place it with bran in a frying container, and to fry it with a slow fire to a specified degree. It is mainly used for traditional Chinese medicines containing more irritating and volatile components. The bran-roasted rhubarb processing product has a long history, starting from the Song Dynasty “Three Reasons for One Disease and Prescription Theory”. After rhubarb is roasted, part of the oil can be removed, and the pungent and dry nature can be reduced to achieve the purpose of moderating the drug nature, reducing adverse reactions, and enhancing efficacy.

[0004] In the Ming Dynasty, Chen Jiamao pointed out in “Herbal Selection” that “the key to medicine manufacturing is moderation, and if it is not, the efficacy will be difficult to achieve, and if it is too much, the smell will be lost”. It can be seen that the processing degree has a significant impact on quality and efficacy. Traditional identification experience of traditional Chinese medicine has a deep practical foundation and scientific connotation, and therefore the processing degree of traditional Chinese medicine decoction pieces is traditionally identified by appearance (such as color, odor, and texture) relying on experience. This method requires long-term accumulation of rich processing experience of old medicine workers to achieve effective identification, so for most decoction piece production enterprises without experienced old medicine workers, it is difficult to stably and effectively guarantee the processing degree, and it is more difficult to meet the requirements of the modern Chinese medicine quality control system.

[0005] The color change of rhubarb during the process of bran roasting is the intuitive external manifestation of the changes of its internal chemical components and the interaction of bran, so the color of bran-roasted rhubarb is a key trait index for judging the roasting degree. However, due to the different origins, sizes and thicknesses of rhubarb, the heating and contact degree with bran are inconsistent, so that the roasting degree is difficult to be uniformly controlled. Therefore, in large-scale production, due to the large individual differences of rhubarb, uneven surface color, inconsistent deepening degree of color after processing, and the lack of experienced old pharmacists, the roasting end point cannot be judged by observing the color change of the surface of rhubarb, which leads to the inconsistent roasting degree of bran-roasted rhubarb, and further affects the consistency of product quality and the stability of drug efficacy.

[0006] With the development of modern detection technology, chemical composition analysis and spectral analysis technology are widely used in the field of quality control of traditional Chinese medicine processing. For example, high performance liquid chromatography, gas chromatography and other methods can accurately detect the content change of effective components in the processing process, and provide a more accurate basis for judging the processing degree, but the operation is complex, and the instrument and professional personnel are required. In addition, ultraviolet spectroscopy, infrared spectroscopy and other methods provide a way for quality control of traditional Chinese medicine processing by analyzing the correlation between spectral characteristics and processing degree, but the detection period is long and rapid detection is difficult to achieve. Therefore, it is urgent and necessary to establish a rapid and effective method for identifying the processing degree of bran-roasted rhubarb. SUMMARY

[0007] In view of the problems of the prior art that the operation is complex, the detection period is long, and there is a lack of a relatively objective processing degree judgment method, the present application aims to provide a method for rapidly detecting the processing degree of bran-roasted rhubarb based on electronic eye technology. 、b The chroma value changes with the change of the processing degree, and the chroma value ratio range of bran-roasted rhubarb with moderate processing degree can be determined, so as to effectively solve the problems of strong subjectivity of artificial identification and time-consuming and laborious analysis and detection of modern precision instruments.

[0008] To achieve the above purpose, the present application adopts the following technical solutions.

[0009] A method for judging the processing degree of bran-roasted rhubarb based on the chroma value of bran, comprising the following steps: Collecting images of the bran before and after processing by electronic eye, obtaining L value, b value, then calculating the L and b ratio of bran before / after processing; When the L ratio is 0.8 <1.0, the rhubarb is not roasted enough; When the b When the ratio of L values is less than ≤0.8, the rhubarb is over-processed; When the ratio of L values is ≤0.8, and the ratio of b values is 0.8<b <1.0, the rhubarb is moderately processed.

[0010] A processing method of roasted rhubarb, comprising the following steps: (1) roasting raw rhubarb with bran raw material, and obtaining bran samples in the process; (2) collecting images of the bran raw material and the bran samples by an electronic eye, obtaining L values and b values of the bran raw material and the bran samples, and then calculating the ratio of L values and b values of the bran raw material and the bran samples; when the ratio of L values is ≤0.8, and the ratio of b values is 0.8<b <1.0, the processing end point is determined.

[0011] In step (1), 50 kg of bran is used for every 100 kg of raw rhubarb.

[0012] The L value represents the lightness and darkness of color, and the b value represents the chroma value in the yellow-blue direction.

[0013] When the images are collected, the sample amount should be as much as possible to cover the bottom of the container without leaving any blank, and the sample amount will not affect the ratio. Preferably, the sample amount is 3.0 g.

[0014] Preferably, the parameters for collecting images are as follows: using a 24-color color correction plate to calibrate the instrument, using a 5 mm aperture to open the upper and lower backlights at the same time, setting the illumination mode to top and bottom illumination, single snapshot mode, and obtaining images of the samples one by one.

[0015] Rheum palmatum The above-mentioned rhubarb is any one of Rheum palmatum Rheum tanguticum , Rheum tanguticum Rheum officinale or medicinal rhubarb.

[0016] The present application has the following advantages: The method for judging the processing degree of bran-roasted rhubarb based on the color value of wheat bran provided by the application can quickly and accurately judge the processing degree according to different color value ratio ranges, avoids the comparison deviation caused by the parameter difference of sampling, is determined only by the color change (i.e. the processing degree) of the wheat bran itself, overcomes the subjectivity and inaccuracy of the traditional experience judgment, provides an objective and quantitative method for the quality control of bran-roasted rhubarb, and is suitable for quickly, objectively and accurately judging the processing degree of bran-roasted rhubarb in batches. Meanwhile, the color value ratio of the bran roasted at different processing degrees and the original bran L 、b The color value ratio of the bran roasted at different processing degrees and the original bran L BRIEF DESCRIPTION OF DRAWINGS

[0017] Figure 1 FIG. 1 is an OPLS-DA analysis diagram of the color value of bran-roasted rhubarb auxiliary material wheat bran at different processing degrees; Figure 2 FIG. 2 is a permutation verification analysis diagram of the color value of bran-roasted rhubarb auxiliary material wheat bran at different processing degrees; Figure 3 FIG. 3 is a variable importance projection diagram of the color value of bran-roasted rhubarb auxiliary material wheat bran at different processing degrees; Figure 4 FIG. 4 is a picture of rhubarb raw product and bran-roasted rhubarb at different processing degrees; Figure 5 FIG. 5 is a picture of wheat bran and bran roasted at different processing degrees; Figure 6 FIG. 6 is an OPLS-DA analysis diagram for verifying the color value of bran-roasted rhubarb auxiliary material wheat bran at different processing degrees; Figure 7 FIG. 7 is an OPLS-DA analysis diagram of the color value of bran-roasted rhubarb auxiliary material wheat bran at different origins. DETAILED DESCRIPTION

[0018] The application will be further described below in combination with the embodiments and the drawings, but the application is not limited by the following embodiments.

[0019] Example 1: Establishment of the method During the processing of the bran-roasted rhubarb, bran as an auxiliary material not only has the function of heat transfer medium, but also will produce obvious color change due to the Maillard reaction and other chemical changes in the heating process, which is closely related to the processing temperature, time and volatile components in rhubarb. Since the bran has small and uniform particle size, its color change is relatively consistent, so the change of its appearance color can be used to objectively and sensitively reflect the processing degree. Based on this, the present embodiment uses IRIS VA400 electronic eye to determine the processing degree of bran-roasted rhubarb by measuring the color value of bran; the specific steps are as follows: To establish an objective judgment standard, first invite an old medicine worker with 70 years of traditional Chinese medicine processing experience to prepare bran-roasted rhubarb samples of different processing degrees under his guidance. According to his rich traditional experience of "judging quality by appearance", the color, odor and other appearance characteristics of bran-roasted rhubarb are comprehensively evaluated to determine three representative bran-roasted rhubarb samples of "processing not enough", "processing moderate" and "processing too much", and the corresponding auxiliary material bran is reserved, 3.0 g of bran is weighed and placed in a glass container for measurement; After the electronic eye light is stable, use the 24-color color correction board for correction, use the 5 mm aperture to open the upper and lower backlights at the same time, set the illumination mode to top and bottom illumination, take a single snapshot mode, collect the images of the samples one by one, collect 3 images for each sample, obtain the L , a , b value, calculate the E ab value, the color value L value represents the brightness, the a value represents the degree of green to red, the b value represents the degree of blue to yellow, and E ab represents the total color value, E ab=(L 2 +a 2 +b 2 1 / 2 .

[0020] Table 1 Color value and L , b ratio of bran of different processing degrees Note: The ratio is the ratio of the average value of bran of different rhubarb processing degrees to the average value of bran.

[0021] Color value of bran of different processing degrees of bran-roasted rhubarb and L​​​ and b The ratio of L

[0022] 1. Direct analysis Processing of auxiliary materials bran L The value and other processing degree difference is more obvious, processing of auxiliary materials bran b The value and other three degrees of color difference is more obvious, further analysis found that different processing degree bran stir-baked rhubarb auxiliary materials bran L , b , E ab color range has obvious difference. Processing of bran and bran L The ratio range is 0.84-0.98, processing of bran and bran L The ratio range is 0.71-0.78, processing of bran and bran L The ratio range is 0.56-0.70; processing of bran and bran b The ratio range is 1.00-1.21, processing of bran and bran b The ratio range is 0.84-0.98, processing of bran and bran b The ratio range is 0.40-0.75. From the above values, processing of bran, processing of bran L The ratio limit is not obvious, but the ratio of b Limit is obvious.

[0023] 2. Partial least squares discriminant analysis Electronic eye color value as a variable, OPLS-DA analysis, as shown in Figure 1 The bran and bran stir-baked rhubarb different processing degree of bran each other into a class, high degree of differentiation, indicating that there is a difference between the three in color, so you can through the electronic eye color value of bran stir-baked rhubarb processing degree of identification.

[0024] 3. Difference color value screening Permutation model validation of color value of different processing degree bran, set the test number is 200 times, left model R2 and Q2 value is lower than the right, indicating that no over-fitting, as shown in Figure 2 Variable importance projection value (VIP) can be used to screen important difference variables, the greater the value represents the greater contribution of the variable to the model classification ability, variable importance projection of different color values as shown in Figure 3 According to VIP>1, screening out b , L The difference color value of different processing degree bran, the results are consistent with the direct analysis.

[0025] Based on the above result analysis, it is determined that the L of the auxiliary bran of the processed Rhubarb is in the range of 0.8 < L < 1.0, in which range, the color of the bran is relatively light and bright, reflecting that the processing degree has not reached the requirement; when the ratio of L is ≤ 0.8, the color of the bran at this stage is too dark and dark, tending to be black, indicating that the processing is too much; when the ratio of L is ≤ 0.8 and b is > 0.8, the color of the bran is dark and the tone is ideal, indicating that the processing is moderate, which meets the above range requirement and can be used to determine the processing degree of the bran processed Rhubarb.

[0026] Example 2: Detection of processing degree of bran processed Rhubarb The same batch of raw Rhubarb (Rheum tanguticum) and bran were fried with different degrees (0 min, 10 min, 20 min and 30 min) of fire, and the raw bran, the bran processed for less than 20 min, the bran processed for 20 min and the bran processed for more than 20 min were numbered as MF verification, BJ verification, SZ verification and TG verification, respectively. Figure 4 In the figure, the color difference between the bran processed Rhubarb individuals of different processing degrees is not uniform (0 min, 10 min, 20 min and 30 min), and the color of the bran processed Rhubarb itself cannot accurately and stably determine the processing degree. By comparing the bran of different processing degrees (0 min, 10 min, 20 min and 30 min), the color shows regular changes with the deepening of the processing degree, the color of the bran processed for less than 20 min is light yellow, the color of the bran processed for 20 min is dark yellow, and the color of the bran processed for more than 20 min is near brown, the color difference is clear and uniform, which can be used as a reliable reference to determine the processing degree of the bran processed Rhubarb. Figure 5 Figure 4 Figure 5 Therefore, the bran of different processing degrees in Example 1 was tested by electronic eye respectively: After the electronic eye light was stable, the 24-color color correction board was used for correction, the 5 mm aperture was opened at the same time, the top and bottom light lamps were turned on, the illumination mode was set to top and bottom illumination, single snapshot mode was used for shooting, and the sample was collected image by image. Each sample was collected 3 times of images by changing the position, and the L

[0027] , a , b values were obtained, and the E ab value was calculated. Table 2: Color value and ratio of L , b

[0028] of bran of different processing degree verification products ​​​​The color values of the bran of four different processed rhubarbs are shown in Table 2. The color values of the bran of the four different processed rhubarbs, including the samples in Example 1 and the verification samples, were analyzed by OPLS-DA, and the results are shown in Figure 6 Figure 1. The four batches of verification samples and the bran samples of the corresponding processed degrees were clustered into one class, and the color values were within the established range, indicating that the method was stable and reliable.

[0029] Example 3. Verification of the universality of the method for different rhubarb base processing Considering that the base is a key factor affecting the color of the appearance, two other rhubarb bases specified in the Chinese Pharmacopoeia were used to verify whether the method described in the present application was accurate and feasible. In this example, palmate rhubarb and medicinal rhubarb were selected as the processing materials, and the processing and detection methods established in Example 1 were used to verify the processing degree of the bran.

[0030] Table 3. Color values and ratios of bran of different base rhubarb processing degrees The L , b color values and ratio calculation results of the bran obtained during the processing of palmate rhubarb and medicinal rhubarb are shown in Table 3. The results show that for palmate rhubarb and medicinal rhubarb, the ratios of L and b of the bran of different processing degrees of “processing not enough”, “processing moderate”, and “processing too much” are completely within the established determination range. The OPLS-DA analysis results of the color values of the bran of different base rhubarb processing degrees are shown in Figure 7 Figure 2. The bran samples of different base rhubarbs of the corresponding processing degrees were clustered into one class, indicating that the method was stable and reliable. As can be seen, although the base of rhubarb is different, the color change of the bran during the processing of the bran rhubarb is highly consistent, indicating that the method of the present application is not affected by the difference in the base of rhubarb, and the method of determining the processing degree of the bran based on the ratio of L and b color values is accurate and feasible, and has good universality and generalizability.

[0031] The above only describes the embodiments of the present application and is not intended to limit the present application. The present application can have various modifications and changes for those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the scope of the claims of the present application.

Claims

1. A method for determining the degree of processing of bran-baked rhubarb based on the color value of wheat bran, characterized in that, Includes the following steps: Images of the auxiliary material wheat bran before and after processing were captured using an electronic eye to obtain its L. value, b The value is then used to calculate the L value of wheat bran before / after processing. and b The ratio; When L The ratio is 0.8 <L When the concentration is less than 1.0, rhubarb cannot be processed properly; When b When the ratio is less than or equal to 0.8, the rhubarb has been over-processed. When L The ratio ≤ 0.8, and b The ratio is 0.8 When the value is less than 1.0, rhubarb is appropriate.​ 2. A method for processing rhubarb by roasting it with wheat bran, characterized in that, Includes the following steps: (1) Roast rhubarb raw product and wheat bran raw material were stir-fried, and wheat bran samples were obtained during the process; (2) Images of wheat bran raw materials and wheat bran samples were acquired using an electronic eye to obtain their L. value, b The value is then used to calculate the L value of the wheat bran raw material / wheat bran sample. and b The ratio; when L The ratio ≤ 0.8, and b The ratio is 0.8 When the value is less than 1.0, it is determined as the endpoint of the processing.​ 3. The method according to claim 1 or 2, characterized in that, The L The value represents the brightness or darkness of a color, b The value represents the chromaticity value in the yellow-blue direction.

4. The method according to claim 1 or 2, characterized in that, The sample size used for image acquisition was 3.0 g.

5. The method according to claim 1 or 2, characterized in that, The parameters for image acquisition are as follows: calibrate the instrument using a 24-color calibration plate, use a 5 mm aperture to simultaneously turn on the top and bottom backlights, set the illumination mode to top and bottom illumination, use single snapshot mode, and acquire images of each sample one by one.

6. The method according to claim 1 or 2, characterized in that, Rhubarb refers to any one of the following: Rheum palmatum, Rheum tanguticum, or Rheum palmatum for medicinal use.

7. The method according to claim 2, characterized in that, In step (1), 50 kg of wheat bran is used for every 100 kg of raw rhubarb.

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