江苏调味副食品
江囌調味副食品
강소조미부식품
JIANGSU CONDIMENT AND SUBSIDIARY FOOD
2011年
3期
1-4
,共4页
红曲色素%提取%神经网络%遗传算法
紅麯色素%提取%神經網絡%遺傳算法
홍곡색소%제취%신경망락%유전산법
red kojic pigment%extraction%BP neural network%genetic algorithm
为了给进一步改进红曲色素的提取工艺提供参考依据,以红曲粉为原料,利用Central-Composite实验设计原则,通过神经网络对红曲色素的提取工艺参数进行仿真,并利用遗传算法对工艺参数进行优化,最优工艺条件：乙醇浓度为69%、pH值为4.4、提取温度为69℃及提取时间为75 min,所得到的红曲液的吸光度可达0.216。
為瞭給進一步改進紅麯色素的提取工藝提供參攷依據,以紅麯粉為原料,利用Central-Composite實驗設計原則,通過神經網絡對紅麯色素的提取工藝參數進行倣真,併利用遺傳算法對工藝參數進行優化,最優工藝條件：乙醇濃度為69%、pH值為4.4、提取溫度為69℃及提取時間為75 min,所得到的紅麯液的吸光度可達0.216。
위료급진일보개진홍곡색소적제취공예제공삼고의거,이홍곡분위원료,이용Central-Composite실험설계원칙,통과신경망락대홍곡색소적제취공예삼수진행방진,병이용유전산법대공예삼수진행우화,최우공예조건：을순농도위69%、pH치위4.4、제취온도위69℃급제취시간위75 min,소득도적홍곡액적흡광도가체0.216。
To further improve the extraction technology of red koji pigment,red kojic rice is taken as a raw material to be tested.Based on the principle of Central-Composite test design,the parameters of red koji pigment extraction were analyzed and simulated with BP neural network,and optimized by genetic algorithm.The optimal extracting conditions were indicated as follows：alcohol concentration 69%,pH4.4,extracting temperature 69℃ and extracting period 75 min.The absorbency of the extract liquid could reach 0.216 under the above conditions.
