Multi-component quantitative and feed-forward neural network for pattern classification of raw and wine-processed Corni Fructus

摘要

Background:To promote the quality evaluation,clarify the processing mechanism and distinguish origins of Corni Fructus(cornus)from different regions.Methods:This study developed a high performance liquid chromatography method for simultaneous determination of 5-hydroxymethylfurfural,2 phenolic acids and 4 iridoid glycosides and the reference fingerprint of cornus from different regions.In addition,the feedforward neural network model provided a pattern classification of sample regions.Results:The content of morroniside and loganin were the highest in all raw cornus samples ranging from 9.45μg/mg to 16.3μg/mg and 6.64μg/mg to 13.7μg/mg,respectively.The level of sweroside in raw cornus from Henan(0.83μg/mg^(-1).39μg/mg)and Zhejiang(0.64μg/mg^(-1).17μg/mg)were greater than other origins.After wine-processing,the glucose or fructose were dehydrated to increase the levels of 5-hydroxymethylfurfural.The C-4 position of-COOCH3 of hot-sensitive iridoid glycosides was hydrolyzed to generate-COOH as stable components.Polyphenol derivatives may be degraded to increase the content of phenolic acid.Subsequently,an excellent feedforward neural network model for identification of raw cornus and wine-prepared cornus was established which could distinguish the sample origins.Conclusion:This work provided a trustworthy method to evaluate the quality and distinguish the sources of cornus.Meanwhile,the clear processing mechanism provided a scientific foundation for controlling the cornus quality during wine-processing.