Multi-component quantitative and feed-forward neural network for pattern classification of raw and wine-processed Corni Fructus  

作　　者：Yu Liu Ying-Fang Cui Dan-Dan Shi Shu-Li Man Xia Li Wen-Yuan Gao 

机构地区：[1]State Key Laboratory of Food Nutrition and Safety/Key Laboratory of Industrial Microbiology,Ministry of Education/Tianjin Key Laboratory of Industry Microbiology/National and Local United Engineering Lab of Metabolic Control Fermentation Technology/China International Science and Technology Cooperation Base of Food Nutrition,Safety and Medicinal Chemistry/College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China [2]Tianjin Key Laboratory for Modern Drug Delivery&High-Efficiency,School of Pharmaceutical Science and Technology,Tianjin University,Tianjin 300072,China.

出　　处：《Traditional Medicine Research》2023年第1期12-19,共8页TMR传统医学研究

基　　金：supported by the Innovation Team and Talents Cultivation Program of National Administration of Traditional Chinese Medicine.(No.ZYYCXTD-D-202005);the Key Project at Central Government Level(No.2060302);the National Natural Science Foundation of China Grants(No.81872956);Tianjin Science and Technology Planning Project(No.19YFZCSY00170).

摘　　要：Background:To promote the quality evaluation,clarify the processing mechanism and distinguish origins of Corni Fructus(cornus)from different regions.Methods:This study developed a high performance liquid chromatography method for simultaneous determination of 5-hydroxymethylfurfural,2 phenolic acids and 4 iridoid glycosides and the reference fingerprint of cornus from different regions.In addition,the feedforward neural network model provided a pattern classification of sample regions.Results:The content of morroniside and loganin were the highest in all raw cornus samples ranging from 9.45μg/mg to 16.3μg/mg and 6.64μg/mg to 13.7μg/mg,respectively.The level of sweroside in raw cornus from Henan(0.83μg/mg^(-1).39μg/mg)and Zhejiang(0.64μg/mg^(-1).17μg/mg)were greater than other origins.After wine-processing,the glucose or fructose were dehydrated to increase the levels of 5-hydroxymethylfurfural.The C-4 position of-COOCH3 of hot-sensitive iridoid glycosides was hydrolyzed to generate-COOH as stable components.Polyphenol derivatives may be degraded to increase the content of phenolic acid.Subsequently,an excellent feedforward neural network model for identification of raw cornus and wine-prepared cornus was established which could distinguish the sample origins.Conclusion:This work provided a trustworthy method to evaluate the quality and distinguish the sources of cornus.Meanwhile,the clear processing mechanism provided a scientific foundation for controlling the cornus quality during wine-processing.

关 键 词：Cornus officinalis Sieb.et Zucc. quality evaluation FINGERPRINTS processing mechanism feedforward neural network 

分 类 号：TP18[自动化与计算机技术—控制理论与控制工程]