175 results about "Electronic tongue" patented technology

The invention provides an automatic detecting system for the quality of traditional Chinese medicines. The automatic detecting system comprises a variety selecting module, a parameter setting module, a parameter detecting module, a parameter comparing module and a quality computing module, wherein the variety selecting module is used for selecting the variety of the traditional Chinese medicines to be detected, and determining quality associated parameters to be detected; the parameter setting module is used for setting the characteristic parameters and a parameter quality value of the variety to be detected; the parameter detecting module is used for detecting the parameters of an appearance, color, smell and flavor of the traditional Chinese medicines by an electronic vision system, an electronic nose and an electronic tongue, and detecting content of chemical components, the safe parameters and the general parameters of the traditional Chinese medicines by spectrophotometry or chromatography and a conventional detecting method; the parameter comparing module is used for comparing the detected parameter value with the characteristic parameters and the parameter quality value in the parameter setting module to obtain true and false of the detected variety and the relative parameter quality value; and the quality computing module is used for computing according to the relative parameter quality value and a weighting coefficient to obtain a quality value. The automatic detecting system can automatically detect the quality of the traditional Chinese medicines to obtain an objective and unified detection result.

The invention relates to a method for quickly detecting the intensity of four basic tastes (sour, sweet, bitter, and salty) in a liquid food by using an electronic tongue. The method comprises the following steps: preparing an HCl solution with a concentration of 0.01mol/L from distilled water as the activating solution of the electronic tongue (five tastes) sensor; using distilled water of the cleaning solution (pay attention to replacing new distilled water); adding the HCl solution with a concentration of 0.01mol/L as the calibration solution, so that the electronic tongue sensor can be used for analyzing samples after calibration; selecting four kinds of substances with four basic tastes with a concentration suitable for the normal concentration level in the human mouth as the basic samples; determining the number of cleaning beakers according to the number of the samples, wherein each sample is cleaned in the specific cleaning beaker, and the samples are cleaned according to the natural sequence; placing the electronic tongue sensor in each beaker for 120 seconds to detect the taste of the sample, and detecting for six times for each sample to obtain that the taste of the sample has a semi-logarithmic relationship with the response strength on the electronic tongue sensor; and carrying out macro operation by electronic tongue software on the results to obtain the relative intensity relationship between different concentrations of the basic taste substances on the electronic tongue.

The invention discloses a beef taste quality detection method based on a taste sensor array, and aims at solving the problems that traditional sensory evaluation is difficult to organize and implement, and electronic tongue detection is high in technical cost. The detection method includes the following steps of preparing a detection sample; setting up the taste sensor array, wherein the taste sensor array comprises 12 working electrodes and 1 reference electrode, and the reference electrode is a saturated calomel electrode and serves as the reference electrode of all the working electrodes; conducting sensory evaluation on beef taste quality; detecting the beef taste quality based on the taste sensor array; constructing a beef taste quality prediction model; detecting accuracy of the prediction model, wherein detection data is input by calling the constructed beef taste quality prediction model, and the model runs and outputs a prediction result; the result of the beef broth sample detected by the taste sensor array is compared with the quality grade, obtained through sensory evaluation, of the sample, accuracy of the prediction model is detected, and the result accuracy reaches 90%.

The invention relates to a detector generally known as an electronic tongue and provides an intelligent chemical analysis system which is based on electrochemical detection and used for telling the differences of the global properties of liquid samples. The present electronic tongue has the defects of weak response, complex processing method of back-end data, relatively difficult extraction of useful information, etc. The technical proposal of the invention comprises a sensor array, a signal motivation and collection device and an intelligent analysis unit; wherein, the sensor array consists of a working electrode, an auxiliary electrode and a reference electrode; the signal motivation and collection device which comprises a single chip microcomputer and a constant potential rectifier adds the predetermined excitation pulse arrays to the auxiliary electrode and at the same time collects the response signals generated by the working electrode; the intelligent analysis unit comprises a host computer of the signal motivation and collection device and the intelligent data analysis software. The detector can realize the nondestructive, timely and fast intelligent detection of global properties of the liquid samples and the overall quality characteristic analysis and is particularly suitable for the detection of quality control in the production processes of enterprises.

The invention discloses a method for evaluating mustard sauce flavor grades by a taste system and an electronic nose, and belongs to the technical field of condiment analysis and identification methods. The method includes the steps of acquiring intelligent sensory data of mustard sauce by an electronic tongue taste system and an electronic nose olfactory system; performing digital processing for traditional sensory evaluation indexes; analyzing relations among the acquired sensory evaluation indexes, stoichiometric indexes and the intelligent sensory data by the aid of a random forest model; evaluating sensory grades of mustard sauce flavor. According to the method, objectivity and accuracy of sensory evaluation of the mustard sauce can be effectively improved, and the method is simple to operate, low in sample consumption and cost and short in consumed time and has high popularization and application values.

This invention discloses an electrochemical electronic tongue based on broadband pulse voltammetry, composed of the electrode array, broadband pulse scanners and data analysis software. The electrode array is electrochemical electrode group that is made up with the reference electrode, auxiliary electrodes and multi - the work - a multi-channel electrode. The data analysis software is installed on the computer; electrode array will be placed analyte solution system. The broadband pulse scanner output pulse of a number of different scanning frequency signal, and then the signal is imposed on the analyte solution through parameter electrode of electrode array and working electrode. The circuit response signals produced by the solution return to broadband pulse scanner through secondary electrode. The invention can detect overall features of material and the differences between the material characteristics effectively, and has analytical speed, wide frequency range, access informative features.

The invention discloses a volt-ampere electronic tongue, which comprises a sensor array, a hardware circuit and intelligent algorithm analysis software, and is characterized in that: the sensor array consists of working electrodes, auxiliary electrodes and a reference electrode; each auxiliary electrode is arranged in the middle of each working electrode; the hardware circuit comprises a signal excitation unit, a signal conditioning unit and a data acquisition unit; and the intelligent algorithm analysis software comprises a sensor channel parameter setting module, a test module, a sample database information module, an intelligent sensor cleaning module, an excitation signal parameter setting module, a data storage module and a help module. The volt-ampere electronic tongue creatively changes a detection pulse signal according to the characteristic of a detection system and has the advantages of a large amount of acquired detection information, high accuracy of a detection result, wide applicable detection range, convenient operation, no need of sample pretreatment, and short detection time.

The invention relates to a method for identifying a white spirit flavor type by using an electronic tongue system. The method comprises the following steps that firstly, the electronic tongue system is established, wherein the electronic tongue system comprises an array sensor and a detection system; then white spirit array difference diagrams of known flavor types are obtained by the electronic tongue system, wherein the white spirit array difference diagrams of white spirit with the same flavor type are used as a white spirit standard flavor type database; and finally a detection array difference diagram of a white spirit sample to be detected is obtained by the electronic tongue system and one array difference diagram matched with the array difference diagram of the white spirit sample to be detected is found so that the flavor type of the white spirit sample to be detected is as the same as that of a standard sample corresponding to the matched array difference diagram. According to the method for identifying the white spirit flavor type by using the electronic tongue system, the change of colors of the array sensor can be directly observed; the array difference diagrams only need to be compared in the detection process and the detection is simple, convenient and rapid; furthermore, components of selected sensing substances are common chemical substances and the cost is very low.

The invention is a method for detection and quantification of Chinese medicine smell and corresponding disease by using electronic nose and electronic tongue sensor technology. The method is not only suitable for traditional Chinese medicine but also for detection and quantification of Western medicines converted to traditional Chinese medicines; and the detection and quantification of medicine smell and corresponding disease for food and health care products are contained in the invention. The method includes the following steps: 1) establishing a unified standard detection and quantification fingerprint database for traditional Chinese medicine smell and corresponding disease; 2) acquiring a detection and quantification fingerprint of the smell and the corresponding disease of a traditional Chinese medicine to be tested; 3) comparing the detection and quantification fingerprint of the smell and the corresponding disease of a traditional Chinese medicine to be tested with the unified standard detection and quantification fingerprint for traditional Chinese medicine smell and corresponding disease and determining the smell and the corresponding disease of the traditional Chinese medicine to be tested.

The present invention relates to an electronic, integrated, nose and tongue device, which can be stationary or portable (movable) and is designed for real-time monitoring and analyzing information about liquid substances of any kind, as well as toxic, flammable, choking, radioactive and/or polluting gases present in the air or water, which is achieved by the use of artificial intelligence algorithms capable of classifying and training the system so as to recognize the different sign patterns sent by the electronic nose and the electronic tongue. Embodiments described herein can be used in outdoor conditions and complicated areas or connected to water treatment systems, such as those used in electro-coagulation, wherein such a device may be connected to the inlet piping of the treatment systems and can determine how much energy must be used by the electro-coagulators according to the contamination degree of the water.

The invention discloses an electronic tongue sensor array and a method for controlling the quality of a beverage product. The electronic tongue sensor array consists of working electrodes, an auxiliary electrode and a reference electrode, wherein the auxiliary electrode is arrayed in the middle of the working electrodes; and all the working electrodes have the same distance from the auxiliary electrode. The invention further provides a method for controlling the quality of the beverage product by adopting the electronic tongue including the above sensor array, which comprises the steps of: detecting a standard sample of the beverage product by using the electronic tongue, acquiring data, establishing a standard sample taste database; then acquiring the taste data of a sample to be tested by using the electronic tongue, subjecting the taste data of the sample to be tested and the previously established standard sample taste database to fitting, and implementing main ingredient analysis on the fitted database.

The invention discloses a prepared meat product quality intelligent evaluation system and method. The multi-sensor information fusion technology is used, and the intelligent electronic nose module, the intelligent electronic tongue module, the hyperspectral image acquisition module, the data analysis system, the computer and the friendly man-machine management interface in the evaluation system are utilized to perform evaluation. The intelligent electronic nose module is connected with the computer through a data line and comprises a gas sensitive sensor array, an airtight chamber, a samplingpump, a discharge pump and a single-chip microcomputer device. The gas sensitive sensor array is connected with the single-chip microcomputer device. The gas to be measured is pumped out by the sampling pump and then enters the reaction chamber of the sensor array to have adsorption reaction with the sensors so that the resistance of the sensors changes. The resistance signal is converted into thevoltage signal according to the converter and then transmitted to the computer through serial port communication. The problems of high subjectivity of artificial sensory evaluation, poor consistencyand unstable product quality can be overcome and the intelligent solution can be provided for enterprises on complex raw material and auxiliary material proportioning.

The invention discloses a fish meal freshness degree detection device based on an electronic tongue, and aims at solving the problems that procedures of sample detection reagent preparation, sample treatment and the like are complex, the detection time is long, a reagent is not easy to preserve, the judgment on titration end points is easy to affect by subjective factors of operators, and the like in the conventional method. The detection device comprises an electronic tongue motivation acquisition module, an electronic tongue analysis and recognition module and a display module, wherein the electronic tongue motivation acquisition module is used for acquiring a fish meal solution current response signal; the electronic tongue analysis and recognition module is used for recognizing fish meal with different freshness degrees and used for detecting the fish meal freshness degree evaluation index contents; the display module is used for displaying the analysis result. The fish meal freshness degree detection device is capable of effectively carrying out the freshness degree identification and quantitative detection on the fish meal, and has the characteristics that a sensor array is flexibly selected, motivation signals are intelligently adjusted, the detection is convenient and rapid, and the like.

The invention discloses a quantitative characterization method of aromatic vinegar flavor and based on electronic nose and electric tongue intelligent sensory technologies, and belongs to the field ofcondiment quality detection. Aromatic vinegars of different vinegar ages are selected as representative samples, a GC-MS technology is used for detecting the content of two main aromas of the samples; and a national standard method is used for detecting contents of physical and chemical indicators of taste of the samples. An electronic nose which is specially designed is used for obtaining smellinformation of the samples, and an electronic tongue system is used for obtaining taste information of the samples; and then data collected by the electronic nose and an electronic tongue and corresponding physical and chemical values establish a corresponding information model correspondingly, and characterization of flavor of the to-be-detected aromatic vinegar samples is realized. According tothe quantitative characterization method of the aromatic vinegar flavor and based on the electronic nose and electric tongue intelligent sensory technologies, the electronic nose and electric tongue intelligent sensory technologies are used for realizing quantitative characterization of the flavor of the aromatic vinegars of the different vinegar ages, the evaluation method is simple, rapid and intelligent and is reliable in results.

The invention discloses a method for rapidly identifying the trueness and quality of radix notoginseng. The method is characterized by detecting a sample by adopting an electronic nose and an electronic tongue and analyzing and identifying the sample by adopting PCA (principal component analysis) and DFA (dynamic financial analysis) methods, thus distinguishing the trueness and quality of radix notoginseng. The method has the advantages of high recognition rate and high identification speed.

The invention discloses a method for quickly detecting the amino acid content in yellow rice wine. The method comprises the following steps: building up a yellow rice wine amino acid model; verifying the yellow rice wine amino acid model; acquiring taste fingerprint information of a yellow rice wine sample to be detected by using an electronic tongue system, and then calling in the verified yellow rice wine amino acid model so as to obtain the amino acid content in the yellow rice wine sample to be detected. The method can be used for quickly detecting the content of eleven amino acids in yellow rice, wherein the eleven amino acids are isoleucine, valine, leucine, alanine, tyrosine, aspartic acid, phenylalanine, glutamic acid, cysteine, proline and lysine. The method is simple to operate and low in detection cost; compared with the traditional automatic amino acid analyzer method, the method provided by the invention has the advantages that the pretreatment process of the yellow rice wine is not complicated, the required detection conditions are simple and convenient, and the consumed detection time is shorter.

The invention relates to a Wuyi rock tea production place identification method based on deep learning, and belongs to the technical field of authenticity identification of geographical indication products. The method aims at solving the problems that a single kind of detection data can not represent complete key information about production place tracing, and different kinds of detection data are not matched when used in combination in a metrological method. According to the method, based on a neural network ELM model with a deep learning function, an ELM analysis model is established for stable isotope data, microelement data, electronic tongue data and fused data of the three kinds of data of rock tea from different production places with the same method; after sample extraction, the production places of the rock tea are subjectively and accurately judged with the model. The model established with the fused data of the three kinds of data has the highest identification rate which reaches 100.0% and is far higher than that of the discrimination result of a neural network model established with a single kind of data; besides, the identification rate on blind samples reaches 100%. The method has good application prospects and can serve as a technical method for tracing identification of Wuyi rock tea production places.

The invention relates to a machine learning method for identifying origin of Wuyi rock tea automatically. The method combines five data types including near infrared, stable isotope, trace element, amino acid and electronic tongue and the like to establish a neural net ELM Wuyi rock tea origin analytic model. The present invention belongs to the technical field of geographical trademark product authenticity identification, and aims at solving the problem that a single test data type cannot represent all the key information of an origin, and different types of test data need to match when jointly used in a metrological method. The method is based on an ELM model with a machine learning function, and integrates five data types including the near infrared, stable isotope, trace element, animo acid and electronic tongue and the like. The ELM model combining all five data types has the highest identification rate which reaches 100.0%, andfar exceeds the identification results derived from a neural net comprising only a single data type, and the identification rate of blind samples can attain 100%, thus rendering the method with a promising application prospect.

The invention relates to an intelligent identification method for the producing area of Wuyi rock tea based on multiple inspection techniques, belonging to the technical field of identification of the authenticity of products of geographical indication. The objective of the invention is to overcome the problems that single detection data cannot represent all the key information in tracing of the producing area and that data matching is hard to realize for combined usage of detection data of different types in metrological method and other problems in the prior art. According to the invention, near-infrared characteristic spectroscopic data, stable isotope mass spectrometric data, trace element data, amino acid data, catechin data and electronic tongue data of rock tea from different producing areas (including rock tea from and not from a geographically indicated producing area) are fused together for modeling analysis on the basis of a partial least squares discrimination model, and the model is used for objectively and accurately determining the producing area of an extracted sample; the intelligent identification method has the highest identification rate, as high as 100.0% and higher than the PLSDA determination results of single data; and the intelligent identification method has a blind sample identification rate of 100%, so the method has good application prospects and is applicable as a technical identification method for tracing the producing area of the Wuyi rock tea.

The invention relates to an electronic tongue detection information-based Wuyi rock tea taste grade discrimination method. The method comprises the following steps: preparing a liquid sample, acquiring detection information, constructing a Logistic regression discriminant connection function, and calculating the centroid distance of various grades of samples. The discrimination method effectively solves the problem of unable long-time examination of artificial examination due to sensory fatigue, well eliminates discrimination result errors among examination personnel, improves the stability and the consistence of taste grade examination results, and has the advantages of convenient and fast examination process, short time, and realization of completion of a whole process from sample preparation to discrimination completion in 5min; and a model analysis result obtained through the method has good stability, the consistency of the model analysis result with an artificial examination result is higher than 90%. The method has very good practical values, and is of great significance to application of automatic control means in the production process of Wuyi rock tea and quality evaluation description, sales and circulation of final tea products.

The invention provides a traditional Chinese medicine placebo preparation process. The invention also provides a traditional Chinese medicine placebo and an evaluation method of the placebo. According to the invention, a small amount of an original preparation (granule, mixture, tablet, capsule, pill, external preparation, and the like) is taken and prepared into a traditional Chinese medicine placebo, the similarity of properties of the placebo and the original preparation is high, and the placebo has no physiological activity, therefore, the placebo is more suitable for clinical and experimental research; meanwhile, the invention also provides a multi-sensing information fusion based intelligent sensory evaluation method for the traditional Chinese medicine placebo, which is implemented through simulating three sensory organs, namely, eye, nose and tongue of the human body respectively by using a machine vision (visual sensor), an electronic nose (smell sensor) and an electronic tongue (taste sensor), so that the objective quantification of properties evaluation of the traditional Chinese medicine placebo is realized, and the subjective deviation caused by the experiential sensory evaluation of people is avoided.

An electronic tongue for the detection of ozone is based on voltammetry, and comprises at least one working electrode and a counter electrode, wherein the working electrode(s) is(are) made of one or more transition metals or Au, or alloys thereof, or alloys thereof with other metals. The data processing is made by multivariate analysis. The sensor can be implemented on-line or in-line in a processing plant where it is desirable to monitor and control ozone levels, e.g. sterilization and purification plants.

The invention discloses a method for qualitatively and quantitatively detecting tea quality based on a multi-sensor fingerprint spectrum, which comprises the following steps of: collecting a batch oftea leaves with different grades, brewing into tea soup for being detected by an electronic nose, an electronic tongue and an electronic eye, and extracting characteristic data from a multi-sensor fingerprint spectrum to describe the color, the aroma and the taste of the tea leaves; then determining the contents of total phenol, amino acid, catechin and caffeine in the tea sample; and establishinga tea grade identification model based on the fusion signals of the three and a prediction model for total phenol, amino acid, catechin and caffeine in tea by combining a random forest algorithm. Themethod provided by the invention is used for establishing a qualitative judgment of the tea quality and a prediction model of the chemical component content by simultaneously fusing the aroma, tasteand color information of the tea, does not need complex pretreatment, has objective and reliable analysis results and simple operation, and has higher popularization value.