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[Discriminating processed betel nut's degree of stir-frying and quantizing empirical index based on color difference
Xuesi Huang1, Wenmin Li, Xiaolin Zhang
1Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China. jackhuang1209@yahoo.cn
Objective:
The color difference meter and electronic nose fingerprint analyzer were introduced to discriminate processed betel nut's different huohou and quantize empirical index during the processing of Chinese medicine.
Method:
By collecting the color's and the smell's characteristic parameters of betel nut and its processed products to set up huohou's math discrimination modules and 90% reference value scale.
Result:
We set up a huohou's math discrimination module and 90% reference value range base on L a*b*, which discrimination coincidence was 100% and 90% reference value range respectively was Shengpin: L* (50.07-55.03), a* (4.136-6.906), b* (6.65-8.82); Chaopin: L* (43.874-47.998), a* (3.816-6.732), b* (3.786-6.558); Jiaopin: L* (38.744-40.616), a* (1.11-3.01), b* (-1.434-0.538). At the same time, we set up a huohou's math discrimination module base on smell's characteristic parameters too.
Conclusion:
The betel nut and its processed products' color and smell measurement based on the color difference meter and electronic nose fingerprint analyzer may be feasible, and provides a reference to better study on traditional Chinese medicine theory.
