79 - 食品科学技术学报页

Method of Beer Bottle Mouth Inspection Based on
BP Neural Network
GUO Keyou,摇 LIAN Libing,摇 LI Na
( School of Material and Mechanical Engineering , Beijing Technology and Business University ,
Beijing 100048,China)
Abstract: Damage identification of beer bottles could be realized by using the BP neural network. First,
beer bottle mouth images were collected and processed. Four characteristic parameters including the per鄄
imeter, area, circularity, and the relative center distance were calculated and constituted a feature vector
group. Then, the BP neural network model with the 4-7-1 model was established and the feature vectors
group was inputted to the neural network. Finally,beer bottle damages would be trained. The weight and
threshold matrix were acquired according to the training results. Beer bottle mouth damages would be eas鄄
ily obtained through logic relations. The experimental results verified that this method had good accuracy
and inspection efficiency.
Key words: BP neural network; damage inspection; characteristic vector; bottle mouth
( 责任编辑: 檀彩莲
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( 上接第 63 页 )
Water Extraction and Macroporous Resins for Purification
of Flavonoids from Sea鄄buckthorn Leaves
LI Nai1 ,摇 WANG Changtao2,* ,摇 SUN Baoguo1
(1 . School of Food and Chemical Engineering,Beijing Technology and Business University , Beijing 100048,China;
2. School of Science, Beijing Technology and Business University , Beijing 100048, China )
Abstract: Response surface methodology was applied to optimize the water extraction processing of total
flavones from sea鄄buckthorn leaves. The optimal extraction conditions were pH 11郾 4, temperature 75郾 5 益,
extraction time 2郾 0 h, and the ratio of material to liquid 1颐 35 g / mL. Under the optimal conditions, the
extraction yield was 1郾 23% . After being precipitated by phosphoric acid solution, the crude flavonoids
were separated by macroporous resins AB鄄8, DM301, and HPD鄄100. Macroporous resin AB鄄8 had the
highest adsorption rate under the conditions of sample concentration 1郾 0 mg / mL, pH 6郾 0, and adsorption
time 1郾 0 h. About 3 times of column volumn distilled water were used to wash the unabsorbed samples
and different concentrations ethanol solutions (30% , 50% , 70% , 80% , and 90% ) were used for de鄄
sorption. The purity of quercetin were detected by high performance liquid chromatography (HPLC) and
the purity of quercetin of 80% and 90% fractions was above 97% .
Key words: sea鄄buckthorn leaves; flavonoids; water extraction;macroporous adsorption resin; quercetin
( 责任编辑: 李摇 宁)
47 食品科学技术学报 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2014 年 7 月