| 基于融合组合赋权和最优聚类机器学习方法的五味子保胃护肝保健食品配方设计与评价 |
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| 引用本文： | 姚鉴玲,刘洪宇,程杰,马嘉慕,宋若兰,于啊香,魏静,魏胜利,单东杰,折改梅.基于融合组合赋权和最优聚类机器学习方法的五味子保胃护肝保健食品配方设计与评价[J].中草药,2022,53(14):4437-4446. |
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| 作者姓名： | 姚鉴玲 刘洪宇 程杰 马嘉慕 宋若兰 于啊香 魏静 魏胜利 单东杰 折改梅 |
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| 作者单位： | 北京中医药大学中药学院, 北京 100029;国家市场监督管理总局食品审评中心, 北京 100070;东阿阿胶股份有限公司国家胶类中药工程技术研究中心, 山东 聊城 252200 |
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| 基金项目： | 河南省重大科技专项(211110310100) |
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| 摘 要： | 目的 提出一种融合组合赋权、聚类、决策、评价等多种机器学习算法用于保健食品配方设计及评价的方法。方法以五味子Schisandre Chinensis Fructus为例，构建含五味子处方数据库，筛选与五味子配伍高频药味并挖掘其关联规则。同时结合传统中医药理论和现代科学研究建立评价指标体系，采用兼顾主观性和客观性的层次分析（analytic hierarchy process,AHP）-CRITIC(criteria importance though intercrieria correlation)组合赋权法和优选的聚类算法对高频药味进行加权和聚类，结合中医药理论设计配方并进行逼近理想解排序（technique for order preference by similarity to an ideal solution,TOPSIS）综合评价。结果 频次统计得到黄芪、茯苓、人参等与五味子配伍高频药味31个，关联规则分析显示高频药味间更易产生强关联。构建含3个一级指标、7个二级指标的评价指标体系，AHP-CRITIC组合赋权法计算出的指标组合权重从大到小依次为药味传统功效、现代文献研...
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| 关 键 词： | 保健食品 五味子 组合赋权 AHP-CRITIC K-均值 自组织神经网络 模糊C均值聚类 配方设计 综合评价 |
| 修稿时间： | 2022/1/20 0:00:00 |
Formula design and evaluation of Schisandre Chinensis Fructus health food for protecting gastric mucosa and liver based on combination of empowerment and clustering optimization machine learning algorithms |
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| YAO Jian-ling,LIU Hong-yu,CHENG Jie,MA Jia-mu,SONG Ruo-lan,YU A-xiang,WEI Jing,WEI Sheng-li,SHAN Dong-jie,SHE Gai-mei.Formula design and evaluation of Schisandre Chinensis Fructus health food for protecting gastric mucosa and liver based on combination of empowerment and clustering optimization machine learning algorithms[J].Chinese Traditional and Herbal Drugs,2022,53(14):4437-4446. |
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| Authors: | YAO Jian-ling LIU Hong-yu CHENG Jie MA Jia-mu SONG Ruo-lan YU A-xiang WEI Jing WEI Sheng-li SHAN Dong-jie SHE Gai-mei |
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| Institution: | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China;Center for Food Evaluation, State Administration for Market Regulation, Beijing 100070, China;National Engineering Technology Research Center for Gelatin-based Traditional Chinese Medicine, Dong''e Ejiao Co., Ltd., Liaocheng 252200, China |
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| Abstract: | |
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| Keywords: | health food|Schisandre Chinensis Fructus|combination of empowerment|AHP-CRITIC|K-means|self-organizing maps (SOM)|fuzzy C-means (FCM)|formula design|comprehensive evaluation |
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