何首乌九蒸九晒过程中多糖结构、单糖组成与抗氧化活性的变化及相关性

数据集获取

源站：https://doi.org/10.57760/sciencedb.nprd.000fd

标准获取流程：

1. 访问源站链接，注册/登录账号；
2. 进入数据集详情页，按页面指引申请权限或直接下载；
3. 部分平台提供 SDK，例如：
   • OpenDataLab: pip install openxlab 后 openxlab.dataset.get(...)
   • ModelScope: pip install modelscope 后 modelscope download
   • 天池: 登录后页面提供直链下载
     以源站「数据下载/使用文档」页面为准。

数据说明

分析何首乌九蒸九晒过程中多糖结构、单糖组成及抗氧化活性的变化与相关性。采用高效凝胶渗透色谱法和傅里叶变换红外光谱法对不同蒸制次数和加工时间处理的何首乌多糖结构进行表征。采用1-苯基-3-甲基-5-吡唑啉酮(PMP)柱前衍生化高效液相色谱法测定单糖含量。采用DPPH自由基清除法和铁离子还原抗氧化能力法评价抗氧化活性。随着蒸制次数和加工时间的增加，何首乌高分子量多糖逐渐转化为低分子量多糖，同时吸收强度逐渐降低。在九蒸九晒过程中，与生品相比，葡萄糖和总糖含量显著增加，而半乳糖醛酸含量显著降低。

The content of mannose, rhamnose, galactose, and arabinose first increased and then decreased. Antioxidant activity also showed a trend of first increasing and then decreasing with increasing numbers of steaming and processing times, reaching its maximum after the fourth steaming and processing times. Correlation analysis indicated that the antioxidant activity of Polygoni Multiflori Radix polysaccharides during processing was significantly correlated with changes in molecular weight and monosaccharide composition. The nine-steaming and nine-drying process significantly altered the structural characteristics, monosaccharide composition, and antioxidant activity of Polygoni Multiflori Radix polysaccharides, revealing the dynamic changes in polysaccharides during processing, and providing an

数据加载示例（图像类）

from PIL import Image
import glob, os

files = (glob.glob(os.path.join(path, "**", "*.png"), recursive=True)
       + glob.glob(os.path.join(path, "**", "*.jpg"), recursive=True)
       + glob.glob(os.path.join(path, "**", "*.tif"), recursive=True))
print("图像文件数:", len(files))
img = Image.open(files[0]); print("尺寸/模式:", img.size, img.mode)

# torchvision Dataset 方式:
# from torchvision import datasets
# ds = datasets.ImageFolder(path)  # 要求 子目录=类别

目录组织与标注格式以源站说明和下载后实际文件为准。