CN110361368A - A method of obtaining green vegetable freshness database - Google Patents
A method of obtaining green vegetable freshness database Download PDFInfo
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- CN110361368A CN110361368A CN201910521655.6A CN201910521655A CN110361368A CN 110361368 A CN110361368 A CN 110361368A CN 201910521655 A CN201910521655 A CN 201910521655A CN 110361368 A CN110361368 A CN 110361368A
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- green vegetable
- degradation speed
- fluorescence spectrum
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/62—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light
- G01N21/63—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light optically excited
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/62—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light
- G01N21/63—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light optically excited
- G01N21/64—Fluorescence; Phosphorescence
- G01N21/6486—Measuring fluorescence of biological material, e.g. DNA, RNA, cells
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0098—Plants or trees
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- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/62—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light
- G01N21/63—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light optically excited
- G01N2021/635—Photosynthetic material analysis, e.g. chrorophyll
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- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2201/00—Features of devices classified in G01N21/00
- G01N2201/12—Circuits of general importance; Signal processing
- G01N2201/122—Kinetic analysis; determining reaction rate
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2201/00—Features of devices classified in G01N21/00
- G01N2201/12—Circuits of general importance; Signal processing
- G01N2201/129—Using chemometrical methods
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Abstract
A method of obtaining green vegetable freshness database, comprising the following steps: adopt and plant just mature green vegetable, measure the first fluorescence spectrum and water content of green vegetable at this time；Placing it in temperature is 20 degrees Celsius, is stored in the environment that humidity is 50%；The fluorescence spectrum of a green vegetable was surveyed every 6 hours, the water content decline of green vegetable is until constant；First fluorescence spectrum and the fluorescent spectrum curve measured every 6 hours are plotted in a coordinate system, and find out the peak-peak of wherein fluorescent spectrum curve, as characteristic wavelength；The fluorescent spectrum curve of adjacent time inter is done into first-order difference, environment temperature and humidity in measured fluorescence spectrum is deducted and the degradation speed of green vegetable Determination of Chlorophyll is obtained to its influence factor；The degradation speed that vegetables chlorophyll is obtained after first-order difference obtains the maximum value and minimum value of degradation speed in characteristic wave strong point, is averaged according to abrasion cycle, obtains the corresponding vegetables freshness of degradation speed.
Description
Technical field
The present invention relates to fluorescence spectroscopy technique, especially a kind of method for obtaining green vegetable freshness database.
Background technique
Most of influence substances needed for international food and agricultural organization statistics display human health all derive from vegetables, and vegetables with
Freshness reduce, it will generate to human health's substance, therefore to the detection of vegetables freshness for its quality monitoring
It is of great significance.Traditionally, people carry out sense organ judgement to vegetables appearance and provide its freshness by practical experience, but should
Method has the obvious drawbacks such as subjectivity is strong, is lack of consistency.Currently, people are by utilizing device for testing smell to vegetable spoilage
Alcohol gas released in process is detected, to reflect its freshness [Zhong Ming, Hu Haimei, Li Meng, Wang Bo, Liu Lei, Cai
The instruction scholar refrigerator fruits and vegetables class research of freshness non-destructive testing technology [J] light industry standard and quality, 2015,4:47-50], but it is this
Method sensitivity is lower, such as in vegetable spoilage early period, nutrition is partially lost, and the freshness of vegetables utilizes gas at this time
Detection method can not identify；When fraction in vegetables or inside rot, alcohol gas density is smaller or parking space air flows
Speed is fast, identify sensitive device can not；In addition, rotting is a performance of vegetables freshness reduction, vegetables, which air-dry, also will
Its freshness is reduced, can not be identified by smell method at this time.
Summary of the invention
It is an object of the invention to solve the deficiencies in the prior art, provides and a kind of obtain green vegetable freshness database
Method.
A method of obtaining green vegetable freshness database, comprising the following steps:
S1: it adopts and plants just mature green vegetable, measure the first fluorescence spectrum and water content of green vegetable at this time；
S2: placing it in temperature is 20 degrees Celsius, is stored in the environment that humidity is 50%；
S3: the fluorescence spectrum of a green vegetable was surveyed every 6 hours, the water content decline of green vegetable is until constant；
S4: the first fluorescence spectrum and the fluorescent spectrum curve measured every 6 hours are plotted in a coordinate system, and looked for
The wherein peak-peak of fluorescent spectrum curve, as characteristic wavelength out；
S5: doing first-order difference for the fluorescent spectrum curve of adjacent time inter, deducts environment in measured fluorescence spectrum
Temperature and humidity obtains the degradation speed of green vegetable Determination of Chlorophyll to its influence factor；
Difference equation: first using the time as variable, fluorescent spectrum curve function is obtained are as follows:
yt=y (t)
yt+1-ytFor function ytDifference and function ytFirst-order difference, be denoted as Δ yt
First order difference equation:
Δyt=yt+1-ytOr Δ y (t)=y (t+1)-y (t), that is, reject the influence of ambient humidity and temperature；
Y is the fluorescence data obtained, and t indicates the time of chlorophyll degradation, and yt is exactly the fluorescence spectrum at 0 moment, yt+
1 is the fluorescence spectrum of the 6th hour, obtains the data of chlorophyll degradation speed by first order difference equation, and according to this data
Obtained in chlorophyll degradation speed maximum value and minimum value by its equal part, and then correspondence obtains grade of freshness；
S6: obtaining the degradation speed of vegetables chlorophyll after first-order difference, obtains the maximum of degradation speed in characteristic wave strong point
Value and minimum value, are averaged according to abrasion cycle, obtain the corresponding vegetables freshness of degradation speed.
Beneficial effects of the present invention: the present invention detects precision height, detection speed fastly, to fruits and vegetables without damage, utilizes spectrum
Instrument obtains the fluorescence spectrum of green vegetable chlorophyll, and processing method through the invention obtains the percentage of vegetables freshness, this
Invention provides quantitative criterion for green vegetable freshness, also selects safe vegetables to provide science, strong technology branch for people
It holds.
Detailed description of the invention
Fig. 1: the fluorescent spectrum curve figure for being 100% and 0% for freshness.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention
Middle attached drawing, technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is only
It is a part of the embodiment of the present invention, instead of all the embodiments.The present invention being usually described and illustrated herein in the accompanying drawings is real
The component for applying example can be arranged and be designed with a variety of different configurations.Therefore, of the invention to what is provided in the accompanying drawings below
The detailed description of embodiment is not intended to limit the range of claimed invention, but is merely representative of selected reality of the invention
Apply example.Based on the embodiment of the present invention, those skilled in the art institute obtained without making creative work
There are other embodiments, shall fall within the protection scope of the present invention.
A method of obtaining green vegetable freshness database, comprising the following steps:
S1: it adopts and plants just mature green vegetable, measure the first fluorescence spectrum and water content of green vegetable at this time；
S2: placing it in temperature is 20 degrees Celsius, is stored in the environment that humidity is 50%；
S3: every 6 hours survey a green vegetable fluorescence spectrum, until green vegetable water content drop to it is original
40%, moisture measurement is carried out to it in 6 hours later, significant change does not occur；
S4: the first fluorescence spectrum and the fluorescent spectrum curve measured every 6 hours are plotted in a coordinate system, and looked for
The wherein peak-peak of fluorescent spectrum curve, as characteristic wavelength out；
S5: doing first-order difference for the fluorescent spectrum curve of adjacent time inter, deducts environment in measured fluorescence spectrum
Temperature and humidity obtains the degradation speed of green vegetable Determination of Chlorophyll to its influence factor；
Difference equation: first using the time as variable, fluorescent spectrum curve function is obtained are as follows:
yt=y (t)
yt+1-ytFor function ytDifference and function ytFirst-order difference, be denoted as Δ yt
First order difference equation:
Δyt=yt+1-ytOr Δ y (t)=y (t+1)-y (t), that is, reject the influence of ambient humidity and temperature；
Y is the fluorescence data obtained, and t indicates the time of chlorophyll degradation, and yt is exactly the fluorescence spectrum at 0 moment, yt+
1 is the fluorescence spectrum of the 6th hour, obtains the data of chlorophyll degradation speed by first order difference equation, and according to this data
Obtained in chlorophyll degradation speed maximum value and minimum value by its equal part, and then correspondence obtains grade of freshness；
S6: obtaining the degradation speed of vegetables chlorophyll after first-order difference, obtains the maximum of degradation speed in characteristic wave strong point
Value and minimum value, are averaged according to abrasion cycle, obtain the corresponding vegetables freshness of degradation speed.
Embodiment one
By taking celery as an example, the detection of water content and the first fluorescence spectrum is carried out to the mature celery for just adopting cultivation, is measured aqueous
Amount is 95.4%, and the first fluorescence spectrum is as shown in figure 1 shown in the Fresh curve of spectrum.
Placing it in temperature is 20 degrees Celsius, is stored in the environment that humidity is 50%；
Every 6 hours survey a green vegetable fluorescence spectrum, until green vegetable water content drop to it is original
40%, hereafter celery water content does not change, and draws out the last item fluorescent spectrum curve stale；
First fluorescent spectrum curve and the last item fluorescent spectrum curve are plotted in a coordinate system such as Fig. 1 institute
Show, the fluorescence spectrum that celery freshness is 100% and 0%, dotted line is the fluorescence spectrum of the celery of freshness 100%, and solid line is
The fluorescence spectrum of the celery of freshness 0%, two fluorescent spectrum curves all have peak-peak, and corresponding abscissa wavelength is
682nm, i.e. 682nm are the characteristic wavelength of fluorescence spectrum；
The fluorescent spectrum curve of adjacent time inter is done into first-order difference, deducts environment temperature in measured fluorescence spectrum
With humidity to its influence factor, the degradation speed of green vegetable Determination of Chlorophyll is obtained；
Difference equation: first using the time as variable, fluorescent spectrum curve function is obtained are as follows:
yt=y (t)
yt+1-ytFor function ytDifference and function ytFirst-order difference, be denoted as Δ yt
First order difference equation:
Δyt=yt+1-ytOr Δ y (t)=y (t+1)-y (t), that is, reject the influence of ambient humidity and temperature；
Y is the fluorescence data obtained, and t indicates the time of chlorophyll degradation, and yt is exactly the fluorescence spectrum at 0 moment, yt+
1 is the fluorescence spectrum of the 6th hour, obtains the data of chlorophyll degradation speed by first order difference equation, and according to this data
Obtained in chlorophyll degradation speed maximum value and minimum value by its equal part, and then correspondence obtains celery grade of freshness；
The degradation speed that celery chlorophyll is obtained after first-order difference, characteristic wave strong point obtain degradation speed maximum value and
Minimum value is averaged according to abrasion cycle, obtains the corresponding celery freshness of degradation speed.
And different grade of freshness is established for different vegetable, to obtain database.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (1)
1. a kind of method for obtaining green vegetable freshness database, which comprises the following steps:
S1: it adopts and plants just mature green vegetable, measure the first fluorescence spectrum and water content of green vegetable at this time；
S2: placing it in temperature is 20 degrees Celsius, is stored in the environment that humidity is 50%；
S3: the fluorescence spectrum of a green vegetable was surveyed every 6 hours, the water content decline of green vegetable is until constant；
S4: the first fluorescence spectrum and the fluorescent spectrum curve measured every 6 hours are plotted in a coordinate system, and find out it
The peak-peak of middle fluorescent spectrum curve, as characteristic wavelength；
S5: doing first-order difference for the fluorescent spectrum curve of adjacent time inter, deducts environment temperature in measured fluorescence spectrum
With humidity to its influence factor, the degradation speed of green vegetable Determination of Chlorophyll is obtained；
Difference equation: first using the time as variable, fluorescent spectrum curve function is obtained are as follows:
yt=y (t)
yt+1-ytFor function ytDifference and function ytFirst-order difference, be denoted as Δ yt
First order difference equation:
Δyt=yt+1-ytOr Δ y (t)=y (t+1)-y (t), that is, reject the influence of ambient humidity and temperature；
Y is the fluorescence data obtained, and t indicates the time of chlorophyll degradation, and yt is exactly the fluorescence spectrum at 0 moment, and yt+1 is
The fluorescence spectrum of 6th hour obtains the data of chlorophyll degradation speed by first order difference equation, and obtains according in this data
The maximum value and minimum value of the chlorophyll degradation speed arrived are by its equal part, and then correspondence obtains grade of freshness；
S6: obtaining the degradation speed of vegetables chlorophyll after first-order difference, characteristic wave strong point obtain degradation speed maximum value and
Minimum value is averaged according to abrasion cycle, obtains the corresponding vegetables freshness of degradation speed.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113640262A (en) * | 2021-07-30 | 2021-11-12 | 安徽科技学院 | Technical method for rapidly identifying compost maturity degree by using fluorescence method |
| CN113792082A (en) * | 2021-09-02 | 2021-12-14 | 深圳创景数科信息技术有限公司 | Fabric component retrieval method based on database |
| CN114047177A (en) * | 2021-11-04 | 2022-02-15 | 广东电网有限责任公司广州供电局 | Method for detecting water content of organic insulating material |
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| CN113792082A (en) * | 2021-09-02 | 2021-12-14 | 深圳创景数科信息技术有限公司 | Fabric component retrieval method based on database |
| CN114047177A (en) * | 2021-11-04 | 2022-02-15 | 广东电网有限责任公司广州供电局 | Method for detecting water content of organic insulating material |
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