食品科学 ›› 2007, Vol. 28 ›› Issue (5): 77-80.

• 基础研究 • 上一篇    下一篇

食品添加剂高效液相色谱分析的神经网络建模研究

 唐明翔, 陈海元, 杨公明, 李开雄   

  1. 石河子大学食品学院; 阿克苏地区质量与计量检测所; 华南农业大学食品学院; 石河子大学食品学院 新疆石河子832003西北农林科技大学食品科学与工程学院; 陕西杨凌712100; 新疆阿克苏843000; 广东广州510642; 新疆石河子832003;
  • 出版日期:2007-05-15 发布日期:2011-12-31

Modeling of HPLC Analysis of Food Additives with Neural Network

 TANG  Ming-Xiang, CHEN  Hai-Yuan, YANG  Gong-Ming, LI  Kai-Xiong   

  1. 1.College of Food Science,Shihezi University,Shihezi 832003,China; 2.College of Food Science and Engineering,Northwest Agriculture and Forest University,Yangling 712100,China; 3.Station of Quality and Measurement Inspection of Akesu Region,Akesu 843000,China; 4.College of Food Science,South China Agricultural University,Guangzhou 510642,China
  • Online:2007-05-15 Published:2011-12-31

摘要: 以七种食品添加剂的高效液相色谱分析数据为基础,建立了一个预测保留时间的人工神经网络模型。模型采用BP网络的基本结构和算法,含有一个隐层的双层拓扑结构。确定了隐层节点数的最佳取值范围,不仅可以满足模型对仿真精度的要求,而且可以使模型的训练速度保持在合适的范围内,避免了过多的隐层节点数导致网络冗余和收敛速度下降。模拟结果表明,基本BP算法训练网络具有很好的稳定性,预测结果与实验数据有良好的一致性。

关键词: 人工神经网络, 食品添加剂, 高效液相色谱, 建模

Abstract: An artificial neural network(ANN)model is constructed to predict the retention time,based on the high performance liquid chromatographic(HPLC)analysis data of seven food additives.The model is created in the structure of feed-forward network with the algorithra of back propagation.It is a double-layer topological network,including one hidden layer.The optimum node number of hidden layer is determined.With these parameter values,the model can be trained accurately,and the training speed are kept in an appropriate range.The network redundancy and the drop of constringency speed are avoided.The simulation results shows that the network can be trained stably by basic BP algorithm,and the predicting results are well in accordance with experimental data.

Key words: artificial neural network (ANN), food additives, high performance liquid chromatographic (HPLC), modeling