Development of a new method for the complete extraction of carotenoids from cereals with special reference to durum wheat (Triticum durum Desf.)

Due to the growing interest in the role of carotenoids in human health, their qualitative and quantitative analysis in foods is becoming more and more important. High-performance liquid chromatography has become the method of choice for the determination of these phytochemicals. A crucial step prior to the chromatographic separation is the quantitative extraction from the food matrix which was proven to be impeded in durum wheat. To optimize the extraction procedure, several factors with influence on extractability of carotenoids were investigated. Finally, it was shown that soaking of samples in water for 5 min prior to extraction with organic solvents had the strongest impact on extraction yield and led to the most rapid and gentle method. Contents of carotenoids in the extracts of several durum wheat and corn samples were doubled by soaking in water before extracting with methanol/tetrahydrofuran (1/1, v/v). In light of these findings, literature data on contents of carotenoids in cereal grains have to be viewed critically regarding the extraction procedures employed.     

A routine high-performance liquid chromatography method for carotenoid determination in ultrafrozen orange juices

An isocratic reversed-phase high-performance liquid chromatography method was developed for routine analysis of the main carotenoids related to the color of orange juice, using a more selective wavelength (486 nm) in which the absorption in the red-orange region of the visible spectra is maximum. Separation was carried out using as the mobile phase the mixture methanol:acetonitrile:methylene chloride:water (50:30:15:5, v/v/v/v), to which small amounts of butylated hydroxytoluene and triethylamine were added (0.1%). Identification was made by comparison either with standards obtained by thin-layer chromatography or with spectral data previously reported. The reproducibility of the method was remarkable; coefficients of variation for the most polar xanthophylls were under 1 and 4% for retention times and areas, respectively. Its application to Valencia late ultrafrozen orange juices has shown that major carotenoids are lutein + zeaxanthin (36%), lutein 5,6-epoxide (16%), antheraxanthin (14%), and beta-cryptoxanthin (12%).     

Identification and quantification of carotenoids including geometrical isomers in fruit and vegetable juices by liquid chromatography with ultraviolet-diode array detection

A method was established for the identification and quantification of carotenoids including geometrical isomers in fruit and vegetable juices by liquid chromatography with an ultraviolet-diode array detector, using a C(18) Vydac 201TP54 column. The mobile phase used was the ternary methanol mixture (0.1 M ammonium acetate), tert-butyl methyl ether and water, in a concentration gradient, and a temperature gradient was applied. Retinol palmitate was added as an internal standard. An extraction process (ethanol/hexane, 4:3, v/v) was performed, followed by saponification with diethyl ether/methanolic KOH (0.1%, w/v, BHT) (1:1, v/v) for 0.5 h at room temperature. Seventeen different (cis and trans) carotenoids were identified by UV-vis spectra and retention times in HPLC in the juices analyzed. The analytic parameters show that the method proposed is sensitive, reliable, accurate, and reproducible.     

Application of an enzyme-linked immunosorbent assay for the analysis of imidacloprid in wiliwili tree, Erythrina sandwicensis O. Deg, for control of the wasp Quadrastichus erythrinae

A monoclonal antibody-based enzyme-linked immunosorbent assay (ELISA) for the neonicotinoid insecticide imidacloprid was evaluated for its reproducibility, accuracy, and comparability to results from a conventional high-performance liquid chromatography (HPLC) for the analysis of imidacloprid in the endemic wiliwili tree (Erythrina sandwicensis O. Deg) found in dryland forests and landscapes in Hawaii. Imidacloprid was applied to these wiliwili trees in an attempt to control the newly introduced erythrina gall wasp, Quadrastichus erythrinae Kim. Leaf samples were freeze-dried and extracted with acidic aqueous methanol followed by methylene chloride partitioning. After solvent removal, the extract residue was reconstituted in 1 mL of water/methanol (1:1, v/v) for ELISA; no significant matrix interference was observed at 10-fold or more dilution. The average recoveries of imidacloprid from fortified samples ranged from 78% to 100% by ELISA. The correlation between the ELISA and HPLC results was excellent (r2 = 0.98). Imidacloprid was detected with the ELISA in all treated samples and its level varied in the samples among different treatments and in those from different parts of the trees. The infestation severity rating of leaf samples was inversely related to the concentration of imidacloprid. It is clear that imidacloprid effectively controls the wasps. The ELISA is a suitable method for quantitative and reliable determination of imidacloprid in wiliwili trees and the application provides information to understand how to control the wasps.     

Effect of Presoaking on Textural,Thermal, and Digestive Properties of Cooked Brown Rice

Brown rice kernels (japonica type) were soaked in water at different temperatures (25 or 50°C) before cooking to a moisture content of 20 or 30%. Soaked brown rice was cooked in either the soaking water (SW) or in distilled water (DW) (rice solids to water ratio 1:1.4). Color, texture, and in vitro digestive properties of the cooked rice were examined. When the soaking temperature was higher (50°C vs. 25°C), water absorption and starch leaching were greater. To reach 20% moisture, the rice required 1 hr of soaking at 50°C but 2 hr of soaking at 25°C. Both the moisture content of the soaked rice and the soaking temperature affected the texture of the cooked brown rice. Rice that attained 20% moisture content during soaking was harder and less adhesive when cooked compared with rice that attained 30% moisture content. The rice soaked at 50°C was slightly softer but more adhesive when cooked than rice soaked at 25°C. The soaking temperature and moisture content of the rice kernels also affected the digestive properties of the cooked rice. The cooked brown rice that had attained 30% moisture before cooking was digested to a greater extent than rice that had attained 20% moisture. Even at equal moisture content, the rice soaked at the higher temperature (50°C) was digested more readily. It was assumed that the amount of soluble material leached during soaking differed according to the soaking temperature and moisture content, which subsequently affected the texture and digestive properties of the cooked brown rice. The rice cooked in its own soaking water was harder and more adhesive, had higher levels of resistant starch (RS), and exhibited smaller glycemic index (GI) values than its counterpart cooked with distilled water. This result indicated that the soluble material leached during soaking made the cooked rice harder and less digestible, perhaps due to interactions between these molecules and the gelatinized rice during cooking.     

Absence of isomerization of retinyl palmitate, retinol, and retinal in chlorinated and nonchlorinated solvents under gold light

Purified solutions of all-trans retinyl palmitate, retinol, and retinaldehyde in chloroform, methylene chloride, or hexane were exposed to white light or gold fluorescent light or were kept in the dark, and the resulting isomer distributions were determined by LC (liquid chromatography). No significant isomerization of any of the retinoids occurred either in the dark or on exposure to gold light in any of the solvents tested. However, a large amount of the 9-cis isomer and only much smaller amounts of other cis isomers were produced when retinol or retinyl palmitate in chloroform or methylene chloride solution was exposed to white light. The isomerization pattern of retinyl palmitate in chloroform was not altered by the addition of free-radical scavengers, addition of an organic base, or substitution of deuterochloroform for chloroform as solvent. Use of other polar solvents such as tetrahydrofuran, acetone, or methanol produced isomer distributions similar to those obtained in chloroform solution. Retinol and retinyl palmitate in hexane solution, on exposure to white light, were isomerized much less extensively than in chloroform or methylene chloride and produced a significant amount of the 13-cis, as well as the 9-cis, isomer. Isomerization of retinaldehyde in chloroform or in methylene chloride solution under white light yielded 13-cis, 11-cis, 9-cis, and 7-cis isomers, in order of decreasing amount, whereas in hexane solution, only the 13-cis and 9-cis isomers were produced in significant quantity.     

Determination of ascorbic acid and carotenoids in food commodities by liquid chromatography with mass spectrometry detection

Two methods, one to determine ascorbic acid and one to determine lycopene and beta-carotene, in vegetables and fruits by liquid chromatography coupled with mass spectrometry (LC-MS) have been established. The chromatographic separation of the studied compounds and their MS parameters were optimized to improve selectivity and sensitivity. In both methods, separation was carried out with two coupled columns, first a C(18) and then a dC(18), using as mobile phase 70% methanol (0.005% acetic acid) and 30% acetic acid 0.05% for ascorbic acid determination and a mixture of methanol, tetrahydrofuran, and acetonitrile (60:30:10 v/v/v) for carotenoid analysis in isocratic mode. The molecular ion was selected for the quantification in selective ion monitoring (SIM) mode. Ascorbic acid was detected with electrospray ionization probe (ESI) in negative mode, while chemical ionization atmospheric pressure (APCI) in positive mode was used for the target carotenoids. The methodology for ascorbic acid analysis is based on an extraction with polytron using methanol and a mixture of methaphosphoric acid and acetic acid. Extraction of the carotenoids was carried out with tetrahydrofuran/methanol (1:1) (v/v). The proposed methods were applied, after their corresponding validations, to the analysis of four varieties of tomatoes, tomato in tin enriched and dried tomato, and to the analysis of mango and kiwi fruits, to compare the content in these compounds. Moreover, the influence of the process of freezing and the effect that the manipulation/preservation has in the content of ascorbic acid in tomato have also been studied.     

Determination of major carotenoids in a few Indian leafy vegetables by high-performance liquid chromatography

Leafy vegetables [Basella rubra L., Peucedanum sowa Roxb., Moringa oleifera Lam., Trigonella foenum-graecum L., Spinacia oleracea L., Sesbania grandiflora (L.) Poir., and Raphanus sativus L.] that are commonly used by the rural population in India were evaluated in terms of their main carotenoid pattern. The extracted carotenoids were purified by open column chromatography (OCC) on a neutral alumina column to verify their identity by their characteristic UV-visible absorption spectra. Reverse-phase high-performance liquid chromatography (HPLC) on a C18 column with UV-visible photodiode array detection under isocratic conditions was used for quantification of isolated carotenoids. Acetonitrile/methanol/dichloromethane (60:20:20 v/v/v) containing 0.1% ammonium acetate was used as a mobile phase. The major carotenoids identified by both methods were lutein, beta-carotene, violaxanthin, neoxanthin, and zeaxanthin. Among the carotenoids identified, lutein and beta-carotene levels were found to be higher in these leafy vegetables. Results show that P. sowa and S. oleracea are rich sources of lutein (77-92 mg/100 g of dry wt) and beta-carotene (36-44 mg/100 g of dry wt) compared with other leafy vegetables. The purity of carotenoids eluted by OCC was clarified by HPLC, and they were found to be 92% +/- 3% for neoxanthin, 94% +/- 2% for violaxanthin, 97% +/-2% for lutein and zeaxanthin, and 90% +/- 3% for beta-carotene. It could be recommended to use P. sowa and S. oleracea as rich sources of lutein and beta-carotene for health benefits. The OCC method proposed is relatively simple and provides purified carotenoids for feeding trials.     

Critical assessment of various techniques for the extraction of carotenoids and co-enzyme Q10 from the Thraustochytrid strain ONC-T18

A variety of techniques for extracting carotenoids from the marine Thraustochytrium sp. ONC-T18 was compared. Specifically, the organic solvents acetone, ethyl acetate, and petroleum ether were tested, along with direct and indirect ultrasonic assisted extraction (probe vs bath) methods. Techniques that used petroleum ether/acetone/water (15:75:10, v/v/v) with 3 h of agitation, or 5 min in an ultrasonic bath, produced the highest extraction yields of total carotenoids (29-30.5 microg g-1). Concentrations up to 11.5 microg g-1 of canthaxanthin and 17.5 microg g-1 of beta;-carotene were detected in extracts stored for 6 weeks. Astaxanthin and echinenone were also detected as minor compounds. Extracts with and without antioxidants showed similar carotenoid concentration profiles. However, total carotenoid concentrations were approximately 8% higher when antioxidants were used. Finally, an easy-to-perform and inexpensive method to detect co-enzymes in ONC-T18 was also developed using silica gel TLC plates. Five percent methanol in toluene as a mobile phase consistently eluted co-enzyme Q10 standards and could separate the co-enzyme fractions present in ONC-T18.     

Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage‐Susceptible Rice Kernels

If properly executed, parboiling, a hydrothermal treatment consisting of soaking, steaming, and drying of rice, substantially reduces its milling breakage susceptibility. Here, brown rice was soaked at 40, 55, or 65°C for different times (150 s to 240 min) and subsequently parboiled under standardized steaming and drying conditions. The moisture absorption during initial soaking induced fissures in more than 90% of the rice grains, which disappeared with further soaking. The fissuring incidence in the soaked rice samples was related to that of the parboiled rice samples. The extent of starch gelatinization during steaming increased with the moisture content of the soaked grains. In addition, as a result of starch gelatinization, the level of white bellies (i.e., parboiled grains with translucent outer layers and an opaque center) decreased from over 90% to less than 3%. Rice grains need to absorb sufficient moisture during soaking to minimize the level of breakage‐susceptible white bellies and fissured rice grains in the parboiled end product.     

Determination of carotenoids in spear shrimp shells (Parapenaeopsis hardwickii) by liquid chromatography

The objectives of this study were to develop a high-performance liquid chromatography method for analysis of carotenoids in spear shrimp shells (Parapenaeopsis hardwickii) and to compare the extraction efficiency of carotenoids by supercritical carbon dioxide (SCD) and solvents. Results showed that the most appropriate HPLC method was accomplished by employing a Cosmosil 5C18-AR-II column and a mobile phase of methanol-dichloromethane-acetonitrile (90:5:5, v/v/v) (A) and water (100%) (B) with the following gradient elution: 92% A and 8% B in the beginning, decreased to 4% B in 9.5 min, 1% B in 26 min, 0% B in 35 min, maintained for 25 min, and returned to 92% A and 8% B in 61 min. All-trans-astaxanthin and its two cis isomers, as well as five astaxanthin monoesters and 11 diesters were resolved within 60 min with a flow rate at 2 mL/min and detection at 480 nm. Astaxanthin diesters were found to contain 12 fatty acids, of which palmitic acid and stearic acid constituted a large portion, whereas astaxanthin monoesters were found to contain 10 fatty acids with arachidonic acid dominating. Solvent extraction could generate a higher content of trans-astaxanthin and astaxanthin esters, while SCD extraction could produce greater levels of 9-cis-astaxanthin and 13-cis-astaxanthin.     

Mutagenic potential of municipal sewage sludge amended soils

This study was conducted to measure the mutagenic potential of municipal sewage sludge amended soil. Two separate sludge samples were collected from one municipal wastewater treatment plant and applied to undisturbed soil lysimeters over a 9 mo interval. Soil and sludge samples were collected for approximately 2 yr following sludge application. Samples were solvent extracted using methylene chloride and methanol, and the bacterial mutagenicity of the resulting residue determined using the Salmonella/microsome assay. The maximum specific activity of the sludge amended soil was 416 net revertants per 10 mg of residue induced by the methanol fraction extracted from the Weswood soil collected 154 d following the first sludge application. In the Padina sand, the maximum specific activity was 320 net revertants per 10 mg of residue induced by the methanol fraction extracted from the sample collected 154 d following the first sludge application. The specific activity of the sludge amended soil was observed to decrease slowly with time. For both the Padina and the Weswood soils, mutagenic organic chemicals were detected in soil samples collected 510 d following the second sludge application. For the Weswood soil, the mutagenic activity per unit weight of soil with metabolic activation of the samples collected 510 d after the final sludge application was decreased by 15 and 76% for the methylene chloride and methanol fractions, respectively, when compared to the maximum weighted activity observed 56 d after the final sludge application. The results indicate that municipal sewage sludges may contain organic mutagens which are persistent in the soil.     

水浸泡玉米秸基质对番茄育苗效果的影响

草炭是一种广泛应用的优良作物栽培基质,过度开采会对环境造成危害,研究性能稳定能够替代草炭基质的材料一直受到国内外的重视。该文把单位体积的玉米秸基质加入2倍体积的水中浸泡不同时间,风干后与一定比例的蛭石混配作为育苗基质,以草炭基质为对照,进行番茄育苗试验。在育苗期间,定期观测幼苗地上部、地下部的相关形态指标及干物质积累指标,研究水浸泡时间对玉米秸基质育苗效果的影响,结果表明：水浸泡的玉米秸基质能促进番茄幼苗的生长,增加地上部、地下部及全株鲜质量和干质量,并且这种效果随播种后天数的延长表现的更为明显;不同浸泡时间对番茄幼苗生长的影响有差异,延长浸泡时间对番茄幼苗的生长和干物质积累有明显促进作用,但浸泡时间过长,这种效果有减弱趋势,以浸泡10 d的处理育苗效果最优。浸泡10 d的玉米秸基质可以替代草炭基质用于番茄育苗,水浸泡是改良玉米秸基质理化性状的有效措施。     

Effect of Processing Conditions on Color Change of Brown and Milled Parboiled Rice

The effects of the soaking and steaming steps in rice parboiling on color changes and the levels of reducing sugars in rice were studied. Brown rice was soaked to different moisture contents (MC, 15, 20, 25, and 30%). The L*, a*, b* color parameters of the Commission Internationale de L'Eclairage (CIE 1976) indicated that during soaking, red and yellow bran pigments diffused from the bran into the endosperm. The increase in brightness brought about by soaking rice was attributed to migration of rice compounds (e.g., lipids) from the inner to the outer bran layers (rice surface). The levels of reducing sugars in brown and milled soaked rice samples increased with increasing brown rice MC after soaking. The total color difference (ΔE) between parboiled and nonparboiled rice increased with increasing MC after soaking and depended on the intensity of the steaming conditions as reflected in the degree of starch gelatinization. Parboiling affected yellowness more than redness in mildly steamed brown rice and most in intermediately steamed brown rice. Severe steaming of brown rice affected redness more than yellowness. All three parboiling conditions equally affected the yellow color more than the red color in milled rice. Linear regression analyses indicated that parboiling had a larger effect on ΔE of milled parboiled rice than of brown parboiled rice. Furthermore, the linear relationship between the level of gelatinized starch and ΔE of the milled parboiled rice samples showed that both parameters are indicators for the degree of parboiling. Reducing sugars were formed and lost during steaming, suggesting Maillard reactions during steaming.     

Liquid chromatographic methodology for the characterization of orange juice

Liquid chromatographic (LC) methodology potentially useful for the characterization of orange juice, with particular regard to detecting adulteration of orange juice by computer pattern recognition analysis, has been developed. After dilution with methanol the juice is extracted with hexane to remove the carotenoids, which are chromatographed on a C18 column with an acetonitrile-methanol-methylene chloride mobile phase and detection at 450 nm. Further extraction of the juice with methylene chloride isolates the methoxylated flavones, which are chromatographed by reverse phase LC with an acetonitrile-methanol-water mobile phase and detection at 280 nm. The flavanone glycosides remaining in solution are chromatographed on a C18 column with an acetonitrile-water mobile phase and detection at 280 nm. The precisions of the heights of the 32 LC peaks selected for pattern recognition analysis were determined from 5 replicate analyses of a single juice. Coefficients of variation of the replicates ranged from 0.3 to 4.5%, with an average of 2.1%. Adulteration of products with sodium benzoate-fortified pulpwash or grapefruit juice can be detected by this method. Pattern recognition analysis of the data obtained for 80 authentic and 19 adulterated orange juices showed that the method is potentially useful for distinguishing between authentic and adulterated products.     

Oligosaccharide Content and Composition of Legumes and Their Reduction by Soaking,Cooking, Ultrasound,and High Hydrostatic Pressure

Oligosaccharides, including raffinose, stachyose, ciceritol, and verbascose, are commonly found in legumes and often result in flatulence in humans. Effects of soaking, soaking with ultrasound (47 MHz), soaking with high hydrostatic pressure (HHP, 621 MPa), and subsequent cooking on the oligosaccharide content of lentils, chickpeas, peas, and soybeans were investigated. Legumes were soaked for 3 or 12 hr in water, soaked for 1.5 or 3 hr with ultrasound, or soaked for 0.5 or 1 hr with HHP. Oligosaccharides of lentils and chickpeas were mainly composed of raffinose, ciceritol, and stachyose, while those of peas and soybeans were raffinose and stachyose. Verbascose was the minor oligosaccharide in lentils and peas and was absent in chickpeas and soybeans. Ciceritol was not detected in peas and soybeans. Total oligosaccharide content of raw legumes ranged from 70.7 mg/g in yellow peas to 144.9 mg/g in chickpeas. Soaking was effective for the reduction of oligosaccharides in the tested legumes. Compared with soaking for 3 hr, soaking legumes with ultrasound for 3 hr in all tested legumes or soaking legumes with HHP for 1 hr, with exception of soybeans, appeared to be more effective for the reduction of oligosaccharides. The effect of cooking on the reduction of oligosaccharide content of presoaked legumes was evident in lentils, while oligosaccharide content of chickpeas, peas, and soybeans was either unchanged or even increased by cooking after presoaking, with or without ultrasound, probably due to the leaching of other soluble components and the release of bound oligosaccharides during cooking. During soaking or cooking of legumes, raffinose leached out faster than other oligosaccharides.     

Influence of drying and storage on lipid and carotenoid stability of the microalga Phaeodactylum tricornutum

The influence of short-term storage and spray- and freeze-drying of fresh microalgal paste on the stability of lipids and carotenoids of Phaeodactylum tricornutum was investigated. Furthermore, the effects of storage time (14 and 35 days) and condition (vacuum packed vs non vacuum packed, -20 °C vs 4 °C vs 20 °C) after spray- and freeze-drying were studied. Total lipid content, free fatty acid content, carotenoid content and degree of lipid oxidation were measured. No effects of spray- and freeze-drying and subsequent storage were found on total lipid content, except for short-term storage of the fresh microalgal paste, which led to pronounced lipolysis and therefore a lower total lipid content. Freeze-dried microalgae were found to be more susceptible to lipolysis upon storage than spray-dried microalgae. On the other hand, spray-dried microalgae were more susceptible to oxidation than freeze-dried microalgae, possibly due to breakdown of protecting carotenoids upon spray-drying. Hardly any effect of storage condition was observed for any of the parameters tested.     

Comparison of peroxide value methods used for semihard cheeses

The objective was to evaluate alternatives to the peroxide value method of choice in the dairy industry, the method issued by the International Dairy Federation. Furthermore, the study evaluated the feasibility of alternative solvents for extracting lipids and subsequent peroxide value determinations. Packaged cheeses were stored under illuminated display at 4 degrees C to obtain samples with various peroxide contents but with uniform gross composition. The hydroperoxide contents were measured during 3 weeks of storage by applying two lipid extraction methods, Folch and Bureau of Dairy Industry (BDI) extractions, and three different hydroperoxide extraction solutions [chloroform/methanol (7:3, v/v), hexane/2-propanol/methanol (5:7:2, v/v/v), and methanol/decanol/hexane (3:2:1, v/v/v)], prior to standard colorimetric measurements. Extraction yields of fat from Havarti cheeses using the Folch and BDI extraction methods were approximately 109 and 61%, respectively, of the yields obtained by the International Dairy Federation gravimetric reference method. Although differences in fat extraction yields were compensated for, significantly higher peroxide values resulted from the Folch extraction method than from the BDI extraction method. The peroxide values obtained by the three methods were all in the same range, and pronounced linear correlations between peroxide contents determined using the three solutions were noted (r (2) in the range of 0.951-0.983). Peroxide value levels were not significantly different in samples stored in the dark or exposed to light.     

Influence of altitudinal variation on the content of phenolic compounds in wild populations of Calluna vulgaris, Sambucus nigra, and Vaccinium myrtillus

This study deals with the effect of altitudinal variation on the content of phenolic compounds in three traditional herbal plants, which are also consumed as food in Central Europe. Herbs of Calluna vulgaris (L.) HULL, flowers and fruits of Sambucus nigra L., and berries of Vaccinium myrtillus L. collected in the Naturpark Solktaler (Austria) were extracted using accelerated solvent extraction (ASE). Identification and quantification of the constituents in the polar extracts (methanol 80%, v/v) were achieved by means of RP-HPLC-PDA and/or LC-PDA-MS analysis with external standards. 3,5- O-Dicaffeoylquinic acid was identified in flowers of S. nigra for the first time. Rising concentrations of flavonoids and especially flavonol-3- O-glycosides with adjacent hydroxyl groups in ring B in C. vulgaris and S. nigra with increasing altitude were observed. Anthocyanins from the berries of both S. nigra and V. myrtillus occurred in decreasing amounts with rising altitude. C. vulgaris showed the best radical scavenging capacity based on the DPPH assay.     

复杂环境下黄花菜识别的YOLOv7-MOCA模型

黄花菜是极具营养价值和经济效益的一种农作物,深受人们喜爱。目前黄花菜采摘大都是人工采摘,采摘效率低、人工成本较高,在设计黄花菜自动采摘机器人的过程中,复杂环境下黄花菜的目标识别是实现智能化采摘的核心问题。该研究建立了包含12 000幅黄花菜样本的数据库,比较了YouOnlyLookOnce(YOLOv7)、 FasterRegion Convolutional Neural Networks(Faster R-CNN)和Single Shot MultiBox Detector(SSD)三种模型的检测效果,提出一种基于改进YOLOv7目标检测算法的复杂环境下黄花菜识别的YOLOv7-MOCA模型,使用MobileOne网络作为主干特征提取网络,构建了一种轻量化网络模型,并在颈部网络中融合Coordinate Attention注意力机制改善对样本的检测效果。试验结果表明,YOLOv7-MOCA模型检测准确率为96.1%,召回率为96.6%,F1值为0.96,权重为10 MB,帧速率为58帧/s。较YOLOv7检测速度提高了26.1%,权重减少了86.7%,该研究所提出的YOLOv7-M...