986
Views
9
CrossRef citations to date
0
Altmetric
Articles

Quality evaluation of Hanyuan Zanthoxylum bungeanum Maxim. Using computer vision system combined with artificial neural network: A novel method

, , , &
Pages 3056-3063 | Received 01 Sep 2016, Accepted 09 Dec 2016, Published online: 31 Mar 2017

References

  • Deng, Z.Y.; Sun, B.Y.; Kang, K.G.; Dong, Y.G. Analysis of the Main Nutritional Labeling in the Tender Bud of Zanthoxylum bungeanum. Journal of Northwest Forestry University 2005, 20, 179–180.
  • Gong, Y.W.; Huang, Y.F.; Zhou, L.G.; Shi, X.Y.; Guo, Z.J.; Wang, M.G.; Jiang, W.B. Chemical Composition and Antifungal Activity of the Fruit Oil of Zanthoxylum bungeanum Maxim. (Rutaceae) from China. Journal of Essential Oil Research 2009, 21, 174–178.
  • Lan, Y.; Wu, Q.; Mao, Y.Q.; Wang, Q.; An, J.; Chen, Y.Y.; Wang, W.P. Cytotoxicity and Enhancement Activity of Essential Oil from Zanthoxylum bungeanum Maxim. As a Natural Transdermal Penetration Enhancer. Journal of Zhejiang University-SCIENCE B 2014, 15, 153–164.
  • Wei, S.G.; Zhang, H.H.; Wang, Y.Q.; Wang, L.; Li, X.Y.; Wang, Y.H.; Zhang, H.Q. Ultrasonic Nebulization Extraction-heating Gas Flow Transfer-Headspace Single Drop Microextraction of Essential Oil From Pericarp of Zanthoxylum bungeanum Maxim. Journal of Chromatography A 2011, 1218, 4599–4605.
  • Wu H.; Li ML. Deep Processing and Industrialization of Traditional Chinese Prickly Ash. Agricultural Network Information 2006, 5, 159–161.
  • Tao, X.B.; Zhao, C.B.; Jiang, W.D.; Yu, X.Q.; Wu, C.J. Study on Quality Standard of Zanthoxylum bungeanum and Zanthoxylum oil. China Condiment 2016, 41, 144–146.
  • Yang, S.L.; Xie, S.P.; Xu, M.; Zhang, C.H.; Wu, N.; Yang, J.; Zhang, L.; Zhang, D.Y.; Jiang, Y.; Wu, C.J. A novel Method for Rapid Discrimination of Bulbus of Fritillaria by using Electronic Nose and Electronic Tongue Technology. Analytical Methods 2015, 7, 943–952.
  • Hong, H.; Yang, X.; You, Z.; Cheng, F. Visual Quality Detection of Aquatic Products using Machine Vision. Aquacultural Engineer 2014, 63, 62–71.
  • Xu, M.; Yang, S.L.; Peng, W.; Liu, Y.J.; Xie, D.S.; Li, X.Y.; Wu, C.J. A Novel Method for the Discrimination of Semen Arecae and its Processed Products by using Computer Vision, Electronic Nose, and Electronic Tongue. Evidence-Based Complementary and Alternative Medicine 2015, 2015, 1–10.
  • Huang, L.; Zhao, J.; Chen, Q.; Zhang, Y. Nondestructive Measurement of Total Volatile Basic Nitrogen (TVB-N) in Pork Meat by Integrating Near Infrared Spectroscopy, Computer Vision and Electronic Nose Techniques. Food Chemistry 2014, 145, 228–236.
  • Shafiee, S.; Minaei, S.; Moghaddam-Charkari, N.; Barzegar, M. Honey Characterization using Computer Vision System and Artificial Neural Networks. Food Chemistry. 2015, 159, 143–150.
  • Cevoli, C.; Cerretani, L.; Gori, A.; Caboni, M.F.; Gallina, Toschi, T.; Fabbri, A. Classification of Pecorino Cheeses using Electronic Nose Combined with Artificial Neural Network and Comparison with GC–MS Analysis of Volatile Compounds. Food Chemistry 2011, 129, 1315–1319.
  • Azizi, A.; Abbaspour-Gilandeh, Y.; Nooshyar, M.; Afkari-Sayah, A. Identifying Potato Varieties using Machine Vision and Artificial Neural Networks. International Journal of Food Properties 2016, 19, 618–635.
  • FSC (Forestry Standard of the People ‘s Republic of China). Quality Classify of Chinese prickly ash (LY/T 1652-2005); State Forestry Administration (China): Beijing, 2005.
  • SAC (Standardization Administration of the People’s Republic of China). Chinese Prickly Ash (GB/T 30391-2013);Chinese Standard Publishing House (China): Beijing, 2013.
  • Wang, S.H.; Xie, J.C.; Yang, W.; Sun, B.G. Preparative Separation and Purification of Alkylamides from Zanthoxylum bungeanum Maxim by High-speed Counter-current Chromatography. Journal of Liquid Chromatography & Related Technologies 2011, 34, 2640–2652.
  • Wang, S.X.; Zhao, L.; Si, B.L.; Zhi, R.C.; Zhou, X.L. Research Progress on Chemical Basis of Pungency in Zanthoxylum bungeanum. Chinese Traditional & Herbal Drugs 2013, 44, 3406–3412.
  • Yang, X.G. Aroma Constituents and Alkylamides of Red and Green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium). Journal of Agricultural & Food Chemistry 2008, 56, 1689–1696.
  • Chen, G.J.; Kan, J.Q.; Li, J.; Shi, K.W.; Zhang, Y. Analysis of Essential Oil Compounds in Z. bungeanum Maxim from Different Habitats. Journal of the Chinese Cereals & Oils Association 2015, 30, 81–87.
  • Silva, S.F.; Anjos, C.A.; Cavalcanti, R.N.; Celeghini, RMDS. Evaluation of Extra Virgin Olive Oil Stability by Artificial Neural Network. Food Chemistry 2015, 179, 35–43.
  • Kılıc, K.; Boyac, I.H.; Koksel, H.; Kusmenoglu, I. A classification System for Beans using Computer Vision System and Artificial Neural Networks. Journal of Food Engineering 2007, 78, 897–904.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.