84 results about "Electronic tongue" patented technology

The utility model discloses a fermented meat detection electronic tongue instrument which comprises a bottom plate, the outer side of the bottom plate is movably connected with a base, the inner side of the base is movably connected with a driving mechanism, according to the specification of a test tube loaded with a solution to be detected in the fermented meat detection process, a knob is pinched and held to rotate anticlockwise, and pressing rings and screws on the two sides are loosened, so that the solution to be detected is detected. The strength of the gasket on one side of the pressing ring for extruding the side piece is released, then the U-shaped limiting hole is matched to move the side piece in the vertical direction to the position, at the required height, of the auxiliary plate, the screw is rotated clockwise, the strength of the gasket on one side of the pressing ring for extruding the limiting hole is increased, and therefore the height position of the side piece is fixed, and test tubes are inserted into the inner sides of the inserting grooves. At the moment, the buffer pad can additionally limit the bottom end of the test tube, and fermented meat detection is performed through the analysis end and the detection end, so that the shaking amplitude of the test tube, which is influenced by vibration, in the equipment in the detection process is effectively reduced, and the detection stability is guaranteed.

The invention relates to a bioactive polypeptide GIVVVPGSGF as well as a preparation method and application thereof. The bioactive polypeptide GIVVVPGSGF provided by the invention has bitter taste, the crystal of the bioactive polypeptide GIVVVPGSGF is powdery, and the bioactive polypeptide GIVVVPGSGF can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide GIVVVPGSGF provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide GIVVVPGSGF has high bitter taste strength, can properly improve the bitter taste of wine, and may increase the flavor quality under certain conditions; on the other hand, the bitter peptide GIVVVPGSGF in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The invention relates to the technical field of fish meat source identification, in particular to a method for identifying different sources of fish meat by combining an electronic tongue with HS-SPME-GC / MS. The method comprises the following steps: obtaining a fish meat sample; performing taste detection on the fish meat sample by adopting an electronic tongue to obtain a taste detection result; after the fish meat sample is extracted, volatile odor substance detection is conducted through chromatography and mass spectrometry, volatile odor substances comprise one or more of dimethyl phthalate, nonanal, n-hexyl alcohol, naphthalene, octanol, 1-octylene-3-alcohol and alpha-platylene, and a volatile odor substance detection result is obtained; and identifying the fish meat source in combination with the taste detection result and the volatile odor substance detection result. According to the method, an electronic tongue technology and a headspace solid phase microextraction-gas chromatography-mass spectrometry technology are combined for use, and the taste and the smell are detected at the same time so as to distinguish fish meat from different sources, so that a more reliable quality evaluation system can be established, accurate traceability and grading are supported, and different user requirements are met.

The invention discloses a thyme identification method based on combination of multiple technologies of GC-IMS, electronic nose and electronic tongue, and belongs to the technical field of plant aroma component analysis and origin traceability, the thyme identification method comprises the following steps: drying and crushing a thyme sample, and preparing a to-be-detected sample by adopting a headspace extraction method; respectively carrying out GC-IMS detection, electronic nose detection and electronic tongue detection on the sample to be detected to obtain characteristic data; fusing the feature data, preprocessing by adopting PCA (principal component analysis), constructing an OPLS-DA (orthogonal partial least squares-discriminant analysis) origin identification model through orthogonal partial least squares discriminant analysis, and screening difference feature markers of which the VIP value is greater than or equal to 1.5; detection data of a thyme sample with an unknown production place is input into the production place identification model, a production place identification result is output, three advanced analysis technologies of GC-IMS, an electronic nose and an electronic tongue are jointly applied, the quality characteristics of thyme are comprehensively represented from three dimensions of volatile component composition, overall smell characteristics and taste characteristics, the information amount is rich, and the method is suitable for large-scale popularization and application. And the representation is more comprehensive and objective.

The invention provides a sweet substance screening method and application, and relates to the field of sweet substance development and application, and the sweet substance screening method is characterized by comprising the following steps: providing a sweet substance, analyzing the sweet substance by adopting an electronic tongue technology and a molecular docking technology to obtain first information and second information of the sweet substance, and constructing a bimodal model at the same time, obtaining a screening result; according to the technical scheme provided by the invention, taste features of various common sweet substances are analyzed in a mode of combining an electronic tongue technology and a molecular docking technology, so that taste feature differences of the sweet substances and sucrose can be effectively compared; a machine learning prediction model based on taste attribute values of nine electronic tongue sweet substances and four molecular docking characteristic values is established, and sensory evaluation is used for verification; sweet substances similar to cane sugar in taste are rapidly screened, and the screening accuracy is improved. Based on the method, a thought is provided for excavation and development of novel sweet substances.

The invention discloses a low-sodium myofibrillar protein flavor prediction method and a low-sodium myofibrillar protein flavor prediction device. The method comprises the following steps: firstly, constructing a protein-flavor interaction system containing myofibrillar protein, potassium chloride, kappa-carrageenan and representative aldehyde flavor compounds; then, by means of spectroscopy, rheometer combination, an electronic tongue and the like, protein conformational change, typical aldehyde molecule binding rate and taste features are represented in a multi-dimensional mode. And establishing a random forest prediction model, taking protein conformation parameters as input, and taking a flavor binding rate and effective taste intensity as output. The model can reveal cross correlation between protein conformations and functions and identify key conformation parameters that affect flavor. And in combination with quantification and prediction capabilities of the model, a conformation-flavor relationship can be systematically analyzed, a basis is provided for optimization of a low-sodium formula, flavor is enhanced while salty taste is increased and bitter taste is inhibited, and healthy and sustainable development of low-sodium meat products is promoted.

The invention provides an ocean catch abnormal feature detection device and method.The device comprises a conveying channel, an electronic tongue sensor, a first camera, a transparent box, a second camera, a classification channel and a gas sensor device, and the electronic tongue sensor is embedded in the position, connected with the transparent box, of the conveying channel; the first camera and the second camera form an image acquisition module, an improved YOLOv8 model is constructed in the image acquisition module, and the gas sensor device is embedded in the inner wall of the transparent box and used for detecting gas data of catches. And carrying out multi-modal fusion processing on catch image data and sensor data, inputting the data into the constructed YOLOv8 improved model, carrying out multi-modal abnormal feature detection, and screening out catches with abnormal features through a classification channel. According to the invention, multi-modal detection is realized by using vision and various sensors, abnormal features in the catches are rapidly and accurately detected, and the efficiency is greatly improved.

The invention discloses a molecular simulation and flavor perception-based beer umami peptide efficient identification method, and relates to the technical field of food flavor analysis and bioinformatics. The method comprises the following steps: performing liquid-liquid extraction and mass spectrum analysis on a beer sample to obtain a polypeptide sequence; screening the umami active peptide based on a UMPred FRL model; the method comprises the following steps: constructing a T1R1 / T1R3 receptor homologous model, and screening a peptide fragment of which the binding energy is lower than-25kcal / mol by adopting a CDOCKER semi-flexible docking mode; screening a stable peptide of which the delta Gbind is lower than-50kcal / mol through molecular dynamics simulation and MM / GBSA calculation; and finally, the umami characteristic is verified by combining an electronic tongue and a sensory test. The screened peptide fragment can be used for improving umami perception and taste balance of beer.

The invention discloses a wine brewing process optimization method and system based on machine learning, and belongs to the field of intelligent manufacturing, and the method comprises the steps: combining historical data, constructing a multi-dimensional feature matrix, employing a recursive feature elimination method, and screening a feature variable which has the greatest influence on the wine quality; establishing a mapping relation among alcoholic strength, flavor components and process parameters based on a gradient elevator, and optimizing a wine brewing process through semi-supervised learning; based on a machine learning prediction result, process parameters are dynamically adjusted in combination with a reinforcement learning algorithm, intelligent alarm is set, and adjustment suggestions are provided for brewers in real time; carrying out multi-dimensional analysis on the flavor of the finished wine by combining an electronic nose, an electronic tongue and a near infrared spectrum, and carrying out classification and scoring by adopting a convolutional neural network and combining sensory data; and establishing an intelligent contract, and automatically evaluating the quality of the wine. Through the intelligent contract, the dependence on manual operation and judgment is reduced, the production efficiency is improved, the flavor of the wine is analyzed in multiple dimensions, and the flavor and taste are optimized.

The invention discloses an eggshell membrane source antioxidant umami peptide and application thereof, the amino acid sequence of the eggshell membrane source umami peptide is at least one of CDDDF, CWDVYR and WHDCHR, and relates to the technical field of bioactive peptides. The eggshell membrane umami peptides with antioxidant activity are screened by using a method of combining virtual enzymolysis, machine learning, molecular docking and molecular dynamics simulation, and three eggshell membrane umami peptides are screened and can be combined with umami receptor T1R1 / T1R3 subunits, and the composite conformation is stable. Sensory evaluation and electronic tongue analysis prove that the eggshell membrane source antioxidant umami peptide has good umami characteristics, the umami threshold value is 0.04-0.10 mmol / L, the eggshell membrane source antioxidant umami peptide has DPPH free radical scavenging capacity, ABTS + free radical scavenging capacity and Fe < 3 + > reduction activity, a new raw material is provided for development of functional seasonings, and the eggshell membrane source antioxidant umami peptide has important application value.

The invention belongs to the technical field of food flavor analysis and quality control, and particularly relates to a dynamic monitoring and quality evaluation method for flavor substances in the processing process of braised meat. According to the method disclosed by the invention, various detection means such as an electronic tongue, HS-SPME-GC-MS and HS-GC-IMS are adopted to detect and identify flavor components in different braising stages of the braised pork, so that the comprehensiveness and accuracy of flavor detection in the braised pork processing process are remarkably improved; besides, by improving the detection key conditions of the HS-GC-IMS, especially by adopting the treatment of balancing for 30 minutes at the temperature of 80 DEG C in the headspace equilibrium stage, the low-boiling-point volatile matters in the meat sample can be fully released, the desorption efficiency of small molecules is improved, the volatilization loss or thermal decomposition cannot be caused, and the detection sensitivity in the early stage is further improved.

The application provides a mung bean protein salty taste enhancing peptide, a screening and preparation method and application. The method comprises the following steps: step 1, carrying out step-by-step enzymolysis on mung bean protein by using alkaline protease and flavor protease, carrying out ultrafiltration grading, and screening an initial extract of the salty taste enhancing peptide by using an electronic tongue; step 2, further identifying polypeptide sequences by using LC-MS / MS; and step 3, screening polypeptides with strong interaction capability with salty taste receptors TMC4 and ENaC by combining biological activity prediction, target active fragment screening, safety and physicochemical property evaluation and molecular docking analysis. The salty taste enhancing peptide of the mung bean protein obtained by screening comprises polypeptides represented by RPFF, APDLRGY, WDDIGGL, FDGF and AEFF, and contains RP, RG, DD, DGF and FF characteristic peptide segments, respectively. The polypeptides are synthesized by using a solid phase, and the salty taste enhancing effect of the polypeptides is verified by using an electronic tongue. When 0.03% of the above synthesized polypeptides are added to a 0.4% NaCl solution, the salty taste enhancing rates are 90%, 62%, 34%, 52% and 42%, respectively. The polypeptides can significantly enhance salty taste perception of a solution under low-salt conditions, and achieve the effect of salt reduction without taste reduction.

The present invention discloses a portable recovered oil detection device and a detection and analysis method thereof, comprising a housing (1), a detection tube (2) movably connected to a side wall of the housing (1), the detection tube (2) communicating with the interior of the housing (1), an electronic tongue detection component (3) movably arranged in the detection tube (2) along the axial direction, at least two chambers being arranged in the housing (1), an electronic nose detection component (4) being arranged in the chamber close to the detection tube (2), a signal processing component (5) being fixed in the chamber away from the detection tube (2), the electronic tongue detection component (3) and the electronic nose detection component (4) being connected to the signal processing component (5) via a connecting line. Beneficial effect: fast and convenient detection of recovered oil is achieved, results are directly obtained, and the operation is simple.

The invention relates to the technical field of food additives, in particular to umami peptide and application thereof. The umami peptide is any one of amino acid sequences as shown in SEQ ID NO: 1-6. Sensory evaluation and electronic tongue analysis show that when the umami peptide is dissolved in a NaCl solution, the umami strength of the peptide is remarkably improved, and the peptide and salt have a remarkable synergistic effect in umami perception; and when the compound is compounded with sodium glutamate, a delicate flavor enhancing effect is shown.

The invention relates to a bioactive polypeptide IVVLPTGVAH as well as a preparation method and application of the bioactive polypeptide IVVLPTGVAH. The bioactive polypeptide IVVLPTGVAH provided by the invention has bitter taste, the crystal of the bioactive polypeptide IVVLPTGVAH is powdery, and the bioactive polypeptide IVVLPTGVAH can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide IVVLPTGVAH provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide IVVLPTGVAH has high bitter taste strength, the bitter taste of wine can be properly improved, and the flavor quality can be possibly improved under certain conditions; on the other hand, the bitter peptide IVVLPTGVAH in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The application discloses a salty taste enhancing peptide screened from peanut protein and a screening method thereof, and belongs to the technical field of food condiments. According to the molecular docking result, four peptide segments, SPDIY, DPSPR, QPGDY and SPPGER, with potential salty taste enhancing effect are screened, and the molecular weights of the four peptide segments are all less than 1000 Da. It is shown by sensory evaluation and electronic tongue analysis that the four peptide segments all have good salty taste enhancing effect, can be applied to the field of food condiments and solve the purpose of'reducing salt without reducing salty taste'. The peptide segment with the amino acid sequence of QPGDY is a bifunctional active peptide, has in-vitro antioxidant activity while reducing salt. The application provides a theoretical basis for discovering new salty taste enhancing peptide resources in peanuts and developing nutritious and healthy salty taste enhancing peptides.

The invention provides a classical famous prescription quality consistency evaluation method based on a comparative taste model, which comprises the following steps: acquiring a classical famous prescription substance reference and an electronic tongue signal of a sample, carrying out principal component analysis on the electronic tongue signal, constructing the comparative taste model through a variance distance and a distinguishing index, and evaluating the quality consistency of the classical famous prescription. The method comprises the following steps of: evaluating a product obtained in any process step in a classical famous prescription preparation process by adopting a comparative taste model; when a W-Dd value is a positive number, representing that the quality of the classical famous prescription preparation is obviously different from that of a substance reference; when the W-Dd value is a negative number, the quality of the classic famous prescription preparation is close to that of a substance reference, and the quality consistency is achieved. According to the method, the quality consistency of the classic famous prescription is evaluated from the aspect of taste on the basis of the comparative taste model W-Dd value, and the problems that an existing classic famous prescription quality consistency evaluation method is single, complex in process and disjointed with a traditional Chinese medicine theory are solved; and a simple and effective novel method conforming to the traditional Chinese medicine theory is provided for quality consistency evaluation of the classic famous prescription.

The invention relates to a bioactive polypeptide VVALPAGVAHW as well as a preparation method and application of the bioactive polypeptide VVALPAGVAHW. The bioactive polypeptide VVALPAGVAHW provided by the invention has bitter taste, the crystal of the bioactive polypeptide VVALPAGVAHW is powdery, and the bioactive polypeptide VVALPAGVAHW can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide VVALPAGVAHW provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide VVALPAGVAHW has high bitter taste strength, the bitter taste of wine can be properly improved, and the flavor quality can be possibly improved under certain conditions; on the other hand, the bitter peptide VVALPAGVAHW in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The invention discloses a pyrazine-flavor-based multi-mode intelligent identification method for a Maotai-flavor liquor process. The method comprises the following steps: pretreatment: pretreating Maotai-flavor liquor samples of different brewing processes; collecting sensory data of electronic noses and electronic tongues of Maotai-flavor baijiu of different brewing processes; establishing a liquid phase detection method for the characteristic components of the alkylpyrazine in the Maotai-flavor liquor; verifying a component analysis method through precision, stability and repeatability experiments; component quantitative analysis based on liquid chromatography fluorescence detection; performing clustering and difference evaluation on Maotai-flavor liquor samples of different brewing processes by adopting multivariate statistical analysis; establishing a Maotai-flavor liquor process identification model: utilizing VIPgt in multivariate statistics; establishing different machine learning multi-classification models for different brewing processes of Maotai-flavor liquor according to the common characteristics of 1, and performing multi-model comparison; and based on the optimal performance classification model, establishing an SHAP model of the Maotai-flavor liquor brewing process identification model, and globally explaining the identification model by adopting an SHAP algorithm.

The invention provides an agilawood leaf-containing sleep-aiding beverage and a preparation method thereof, the agilawood leaf-containing sleep-aiding beverage takes agilawood leaf, spina date seed, lily and longan as main raw materials, and is added with South African drunken solanum extract, shiitake mushroom theanine, crocetin nano-liposome and other components. The agilawood leaves are subjected to alkaline aqueous solution soaking debitterizing and CO2 supercritical degreasing, and the processes of raw material gradient extraction, nano-liposome preparation and the like are combined, so that a finished product is prepared. All the components have a synergistic effect, so that neurotransmitter is adjusted, brain circulation is improved, the sleep latency is effectively shortened, and the sleep duration is prolonged. Animal experiments and electronic tongue tests show that the beverage is remarkable in sleep aiding effect, smooth in taste, low in bitter taste and astringent taste and good in stability, and a natural and healthy sleep aiding beverage choice is provided for people suffering from mild sleep disorder.

This invention belongs to the field of biotechnology, specifically relating to a salty peptide from *Flammulina velutipes*, its preparation method, and its application. Water-soluble substances were extracted from different varieties of *Flammulina velutipes* using a high-pressure cooking method. The salty-umami peptides in *Flammulina velutipes* were then separated stepwise using ultrafiltration, gel chromatography, sensory evaluation, and electronic tongue analysis. Seventy-two peptides were identified using reversed-phase liquid chromatography-mass spectrometry. Two key peptides were selected for solid-phase synthesis through molecular docking with transmembrane channel-like protein 4. Electronic tongue and sensory evaluation results showed that the flavor thresholds of both synthesized peptides were higher than those of NaCl, exhibiting excellent saltiness-enhancing effects. Molecular dynamics simulation analysis of the flavor mechanism between the salty peptides and the TMC4 receptor revealed that the interaction between the peptides and the TMC4 receptor is mainly driven by hydrophobic interactions.

The invention belongs to the technical field of quality evaluation of traditional Chinese medicinal materials, and provides a poria cocos medicinal material quality evaluation method based on an intelligent sensory technology, which comprises the following steps: S1, data acquisition: respectively acquiring tactile, visual, olfactory and gustation data of different poria cocos samples by using a texture analyzer, a color photometer, an electronic nose and an electronic tongue; s2, model establishment: carrying out data fusion on the tactile, visual, olfactory and taste data of the different poria cocos samples, and establishing a production place identification model or an authenticity identification model or a grade discrimination model by adopting PLS-DA; s3, sample detection: inputting tactile, visual, olfactory and taste data of a to-be-detected poria cocos sample into the production place identification model, the authenticity identification model or the grade identification model, and judging the type, authenticity or grade of the production place according to a model prediction result. The method can distinguish poria cocos from different producing areas, and provides a scientific basis for quality control and producing area identification of poria cocos.

The present invention discloses an umami peptide derived from Portunus trituberculatus and an application thereof, and belongs to the technical field of bioactive peptides. An amino acid sequence of the umami peptide derived from the Portunus trituberculatus is SGSFK, as shown in SEQ ID NO. 4. The umami peptide derived from the Portunus trituberculatus is used as or in preparation of an umami agent. The present invention integrates virtual enzymatic hydrolysis, screening and docking technologies to extract the umami peptide from the Portunus trituberculatus. Through sensory evaluation and electronic tongue analysis, it has been verified that the umami peptide SGSFK in the present invention is more umami than monosodium glutamate at a same concentration, and has an umami threshold of 0.125 mg / ml. The present invention provides a new raw material basis for development of umami agents and condiments, and has good application prospects and important application value.

The invention relates to the technical field of solid composition processing, and particularly provides an instant solid composition in a synergistic state and a special system and method for preparing the composition. The synergistic state is cooperatively defined by three objective indexes, namely the dissolution rate of index components is not lower than 85%, the complete dispersion time in hot water at 90 DEG C does not exceed 60 seconds, and the maximum fluctuation range of a bitter taste response value of the brewing liquid in an electronic tongue test does not exceed 25% of an initial response value. The composition is prepared from functional raw material ultrafine powder, a release regulation and control system constructed by an embedding technology, and an instantaneous dispersant with a specific mass ratio. The invention also provides a special preparation system, which ensures high reproducibility of the synergistic state through serialized integration of a low-temperature superfine grinding device, an acoustic resonance mixing device, a compression molding device and a dynamic microwave vacuum drying device. According to the technical scheme, all technical units are systematically integrated, so that the problem that the high dissolution rate and rapid dispersion of the target component in the instant solid composition are difficult to cooperate with the release stability of the non-target component is effectively solved.

A method of diagnosing a person suspected of having cancer detectable in a biofluid, comprising : obtaining biofluid sample from the patient; acquiring an electrochemical signal generated jointly by redox molecules in the biofluid sample, wherein the signal is acquired with the aid of an electronic tongue; optionally preprocessing the electrochemical signal, to obtain processed data; applying trained chemometric model (s) to the processed or raw data; and diagnosing a type of cancer after the trained chemometric model has classified the processed / raw data.

The invention relates to the technical field of oral cavity imaging, in particular to an intelligent electronic tongue depressor and a high-precision three-dimensional oral cavity imaging method. According to the structural features of different frames of optical slice images, the local deformation possibility of each matching feature point in each frame of optical slice image is obtained, and matching error feature points forming a deformation target area are screened out; for any frame of optical slice image, according to the local deformation possibility of different matching feature points in the deformation target area, the positions of the different matching feature points in the three-dimensional point cloud model and the change trend of a corresponding moving path when the tongue depressor intersects with the deformation target area, the matching error consistency of the deformation target area on each frame of optical slice image is obtained; and in combination with the point cloud coordinates of the matching error feature points in the deformation target area and the position distribution of the deformation gravity center, obtaining point cloud correction coordinates of the matching error feature points. According to the method, the point cloud correction coordinates of each image deformation area are accurately obtained, and the accuracy of oral cavity three-dimensional model construction is improved.

The application discloses a Chinese herbal medicine composition quality information processing method and device. It relates to the field of artificial intelligence technology. The method comprises the following steps: obtaining target data information corresponding to a target Chinese herbal medicine composition to be predicted, wherein the target data information at least comprises medicine name information of multiple medicinal materials contained in the target Chinese herbal medicine composition and medicinal material weight information corresponding to each medicinal material; performing feature conversion on the target data information through a first feature converter or a second feature converter in a target model to obtain a target sparse vector; and processing the target sparse vector through at least one multi-classification layer in the target model to obtain target quality information corresponding to the target Chinese herbal medicine composition. Through the application, the technical problem that the quality information prediction accuracy is relatively low in the related art due to the quality information prediction of Chinese herbal medicine compositions based on an electronic tongue is solved.

The invention belongs to the technical field of biomedical equipment, and relates to a tongue picture electronic observation mirror based on traditional Chinese medicine inspection diagnosis, which comprises a box body and a face fitting opening. A transparent flexible isolating membrane is arranged in the box body and divides the inner cavity into an equipment cavity and an inspection cavity, and the image acquisition and light supplement device is arranged in the protected equipment cavity. A ventilation and purification device is arranged in the examination cavity, and an environment sensor and a human body induction sensor are arranged. And the control unit automatically executes a cooperative control process of firstly starting the ventilation and purification device to disinfect and purify the examination cavity, then driving the automatic rolling and replacing device to update a section of isolating membrane after the environment reaches the standard and finally recovering the micro-positive pressure state in the examination cavity after each time of use according to a sensor signal. Through deep integration of physical isolation, dynamic purification and intelligent control, lasting protection of core equipment is achieved, cross infection is completely eradicated, and clearness and standards of tongue pictures are guaranteed under various use conditions.

This invention discloses a umami peptide derived from soy sauce, belonging to the field of bioactive peptides. The amino acid sequence of the umami peptide is GAAGAAD. This invention identifies and screens a novel umami peptide from soy sauce peptide components eluted with 60% ethanol using virtual screening technology. The synthesized umami peptide, verified by an electronic tongue, exhibits good umami flavor and a synergistic umami-enhancing effect with monosodium glutamate (MSG). The key amino acids and mechanism of action of the umami peptide in binding to the umami receptors T1R1 / T1R3 were also investigated, providing a reference for studying the umami-enhancing mechanism of umami peptides. This peptide has a small molecular weight, is safe, non-toxic, and non-allergenic, and has good water solubility, making it valuable for use as a condiment or food additive in food.