Rapid Determination of Active Ingredient Contents in Rhizoma Gastrodiae Using Near-Infrared Spectroscopy Combined with Artificial Rabbits Optimization-Least Square Support Vector Regression
LI Shanshan, ZHANG Fujie, LI Lixia, ZHANG Hao, DUAN Xingwei, SHI Lei, CUI Xiuming, LI Xiaoqing
(1. Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China; 2. School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212000, China; 3. Chinese People’s Liberation Army Unit 69223, Aksu 842300, China)
LI Shanshan, ZHANG Fujie, LI Lixia, ZHANG Hao, DUAN Xingwei, SHI Lei, CUI Xiuming, LI Xiaoqing. Rapid Determination of Active Ingredient Contents in Rhizoma Gastrodiae Using Near-Infrared Spectroscopy Combined with Artificial Rabbits Optimization-Least Square Support Vector Regression[J]. FOOD SCIENCE, 2024, 45(4): 207-213.