Colorimetric Grading Scale Can Promote the Standardization of Experiential and Sensory Evaluation in Quality Control of Traditional Chinese Medicines
Figure 4
Color-based predictions of the grades of rhubarb samples from the BP network.
All the thirty-four samples were counted here, including the training set and the test set. The blue areas indicate correct predictions, and the gray areas indicate incorrect predictions. a, Using the color from the surface of rhubarb without additional coloration as the input parameter, the percentage of correct predictions was 50.0% (17 correct predictions in 34 samples). b, When the colors of the fracture surfaces without development were input, the percent of correct predictions was 64.7% (22 correct predictions in 34 samples). c, When the color-enhanced fracture surfaces were analyzed, the percent of correct predictions was 73.5% (25 correct predictions in 34 samples). d, Using the powder without coloration as the input, the percent of correct predictions was 79.4% (27 correct predictions in 34 samples). e, Analysis of the powder after color development yielded predictions that were 91.2% accurate (31 correct predictions in 34 samples).