Experimental Study on Measuring and Tracking Structural Displacement Based on Surveillance Video Image Analysis.

The digital image method of monitoring structural displacement is receiving more attention today, especially in non-contact structure health monitoring. Some obvious advantages of this method, such as economy and convenience, were shown while it was used to monitor the deformation of the bridge structure during the service period. The image processing technology was used to extract structural deformation feature information from surveillance video images containing structural displacement in order to realize a new non-contact online monitoring method in this paper. The influence of different imaging distances and angles on the conversion coefficient (η) that converts the pixel coordinates to the actual displacement was first studied experimentally. Then, the measuring and tracking of bridge structural displacement based on surveillance video images was investigated by laboratory-scale experiments under idealized conditions. The results showed that the video imaging accuracy can be affected by changes in the relative position of the imaging device and measured structure, which is embodied in the change in η (actual size of individual pixel) on the structured image. The increase in distance between the measured structure and the monitoring equipment will have a significant effect on the change in the η value. The value of η varies linearly with the change in shooting distance. The value of η will be affected by the changes in shooting angle. The millimeter-level online monitoring of the structure displacement can be realized using images based on surveillance video images. The feasibility of measuring and tracking structural displacement based on surveillance video images was confirmed by a laboratory-scale experiment.

Comprehensive Utilization Technology of Aronia melanocarpa.

Aronia melanocarpa fruit contains a variety of active ingredients, such as phenolic acids, anthocyanins, proanthocyanidins, etc. Relevant in vivo and in vitro studies have concluded that it has beneficial effects in terms of treating dyslipidemia, hypertension, glucose metabolism disorders, etc. This article discusses the nutritional value and food processing of Aronia melanocarpa and reviews the chemical components of Aronia melanocarpa and the pharmacological activities of related substances in order to summarize the chemical characteristics of the fruit and its development prospects. The process optimization of juice production, the impact of antioxidant capacity, and the comprehensive utilization of pomace in feed are discussed. This article provides a reference for future comprehensive application research and product development of Aronia melanocarpa.

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies.

Nowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant-based foods, cultured meat, fermented foods, and microalgae-based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme-linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.

[Optimization of processing technology of bark of Ilicis Rotundae Cortex based on quality by design concept].

Based on the concept of quality by design(QbD), this study optimized the processing technology of Ilicis Rotundae Cortex. According to the processing method and ingredient requirements of Ilicis Rotundae Cortex in the Chinese Pharmacopoeia, the content of syringin and pedunculoside, alcohol extract, fragmentation rate, and moisture content were taken as the critical quality attributes(CQAs). The soaking time, moistening time, and drying time were taken as critical process parameters(CPPs) by single factor tests. The weight coefficients of CQAs were determined by the analytic hierarchy process(AHP)-entropy weighting method, and the comprehensive score was calculated. With the comprehensive score as the response value, Box-Behnken design was employed to establish a mathematical model between CPPs and CQAs, and the design space for the processing of Ilicis Rotundae Cortex was built and verified. The results of ANOVA showed that the mathematical model had the P value below 0.05, the lack of fit greater than 0.05, adjusted R~2=0.910 5, and predicted R~2=0.831 0, which indicated that the proposed model had statistical significance and good prediction performance. Considering the factors in production, the best processing conditions of Ilicis Rotundae Cortex were decoction pieces of about 1 cm soaking for 1 h, moistening for 4 h, and drying at 60-70 ℃ in a blast drier for 2 h. The optimized processing technology of Ilicis Rotundae Cortex was stable and feasible, which can provide a reference for the standardized preparation and stable quality of Ilicis Rotundae Cortex.

Technological readiness of commercial microalgae species for foods.

Microalgae have great potential as a future source to meet the increasing global demand for foods. Several microalgae are permitted as safety sources in different countries and regions, and processed as commercial products. However, edible safety, economic feasibility, and acceptable taste are the main challenges for microalgal application in the food industry. Overcome such challenges by developing technology accelerates transition of microalgae into sustainable and nutritious diets. In this review, edible safety of Spirulina, Chlamydomonas reinhardtii, Chlorella, Haematococcus pluvialis, Dunaliella salina, Schizochytrium and Nannochloropsis is introduced, and health benefits of microalgae-derived carotenoids, amino acids, and fatty acids are discussed. Technologies of adaptive laboratory evolution, kinetic model, bioreactor design and genetic engineering are proposed to improve the organoleptic traits and economic feasibility of microalgae. Then, current technologies of decoloration and de-fishy are summarized to provide options for processing. Novel technologies of extrusion cooking, delivery systems, and 3D bioprinting are suggested to improve food quality. The production costs, biomass values, and markets of microalgal products are analyzed to reveal the economic feasibility of microalgal production. Finally, challenges and future perspectives are proposed. Social acceptance is the major limitation of microalgae-derived foods, and further efforts are required toward the improvement of processing technology.

Development of Laser Processing Carbon-Fiber-Reinforced Plastic.

Due to its exceptional advantages, such as high specific strength, high specific modulus, and good fatigue resistance, carbon-fiber-reinforced plastic (CFRP) is frequently utilized in aerospace, aviation, automotive, rail transportation, and other areas. Composite components typically need to be joined and integrated. In the equipment manufacturing industry, the most used methods for processing composite components are cutting, drilling, and surface treatment. The quality of CFRP is significantly impacted by traditional mechanical processing, causing flaws like delamination, burrs, and tears. Laser processing technology has emerged as a crucial method for processing CFRP for its high quality, non-contact, simple control, and automation features. The most recent research on the laser processing of CFRP is presented in this paper, supporting scientists and engineers who work in the field in using this unconventional manufacturing technique. This paper gives a general overview of the key features of laser processing technology and the numerous machining techniques available. The concepts and benefits of laser processing technology are discussed in terms of the material properties, mode of operation, and laser characteristics, as well as the methods to achieve high efficiency, low damage, and high precision. This paper reviews the research development of laser processing of carbon-fiber-reinforced plastics, and a summary of the factors affecting the quality of CFRP laser processing. Therefore, the research content of this article can be used as a theoretical basis for reducing thermal damage and improving the processing quality of laser-processed composite materials, while, on this basis, we analyze the development trend of CFRP laser processing technology.

Biomimetic Polarized Light Navigation Sensor: A Review.

A polarized light sensor is applied to the front-end detection of a biomimetic polarized light navigation system, which is an important part of analyzing the atmospheric polarization mode and realizing biomimetic polarized light navigation, having received extensive attention in recent years. In this paper, biomimetic polarized light navigation in nature, the mechanism of polarized light navigation, point source sensor, imaging sensor, and a sensor based on micro nano machining technology are compared and analyzed, which provides a basis for the optimal selection of different polarized light sensors. The comparison results show that the point source sensor can be divided into basic point source sensor with simple structure and a point source sensor applied to integrated navigation. The imaging sensor can be divided into a simple time-sharing imaging sensor, a real-time amplitude splitting sensor that can detect images of multi-directional polarization angles, a real-time aperture splitting sensor that uses a light field camera, and a real-time focal plane light splitting sensor with high integration. In recent years, with the development of micro and nano machining technology, polarized light sensors are developing towards miniaturization and integration. In view of this, this paper also summarizes the latest progress of polarized light sensors based on micro and nano machining technology. Finally, this paper summarizes the possible future prospects and current challenges of polarized light sensor design, providing a reference for the feasibility selection of different polarized light sensors.

Mitigating the allergenicity of peanut allergen Ara h 1 by cold atmospheric pressure argon plasma jet.

BACKGROUND: Peanut allergy is recognized as a major food allergy that triggers severe and even fatal symptoms. Avoidance of peanuts in the diet is the main option for current safety management. Processing techniques reducing peanut allergenicity are required to develop other options. Cold plasma is currently considered as a novel non-thermal approach to alter protein structure and has the potential to alleviate immunoreactivity of protein allergen. RESULTS: The application of a cold argon plasma jet to peanut protein extract could reduce the amount of a 64 kDa protein band corresponding to a major peanut allergen Ara h 1 using sodium dodecyl sulfate-polyacrylamide gel electrophoresis, but the overall protein size distribution did not change significantly. A decrease in peanut protein solubility was a possible cause that led to the loss of protein content in the soluble fraction. Immunoblotting and enzyme-linked immunosorbent assay elucidated that the immunoreactivity of Ara h 1 was significantly decreased with the time treated with plasma. Ara h 1 antigenicity reduced by 38% after five scans (approximately 3 min) of cold argon plasma jet treatment, and the reduction was up to 66% after approximately 15 min of treatment. CONCLUSION: The results indicate that cold argon plasma jet treatment could be a suitable platform for alleviating the immunoreactivity of peanut protein. This work demonstrates an efficient, compact, and rapid platform for mitigating the allergenicity of peanuts, and shows great potential for the plasma platform as a non-thermal technique in the food industry. © 2023 Society of Chemical Industry.

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives.

With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre-processing, multivariate statistical analysis, as well as maker compounds' identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet-visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.

[Hot water washing processing technology of Euodiae Fructus based on change laws of active components and tastes].

In order to establish the standardized processing technology of the hot water washing of Euodiae Fructus, this study, based on the traditional processing method of hot water washing of Euodiae Fructus recorded in ancient works and modern processing specifications of traditional Chinese medicine decoction pieces, took the yield of decoction pieces and the content of main components as the indicators and optimized the processing conditions by orthogonal test based on the results of single factor investigation. At the same time, electronic tongue technology was used to analyze the change law of the taste index of Euodiae Fructus during the hot water washing. The results of the single factor investigation showed that the content of the main components in Euodiae Fructus showed some regular changes during the processing. Specifically, the content of chlorogenic acid, hyperin, isorhamnetin-3-O-rutinoside, isorhamnetin-3-O-galactoside, and dehydroevodiamine decreased significantly, with average decreases of-23.75%,-27.80%,-14.04%,-14.03%, and-13.11%, respectively. The content of limonin increased significantly with an average increase of 19.83%. The content of evodiamine, rutaecarpine, evocarpine, and dihydroevocarpine showed fluctuating changes and generally increased, with average variation amplitudes of 0.54%,-3.78%, 2.69%, and 5.13%, respectively. The orthogonal test results showed that the optimum processing parameters for the hot water washing of Euodiae Fructus were as follows: washing time of 2 min, the solid-to-liquid ratio of 1∶10 g·mL~(-1), washing temperature of 80 ℃, washing once, and drying at 50 ℃. After the hot water washing processing, the average yield of Euodiae Fructus pieces was 94.80%. The content of limonin, evodiamine, and rutaecarpine was higher than those of raw pro-ducts, and the average transfer rates were 102.56%, 103.15%, and 105.16%, respectively. The content of dehydroevodiamine was lower than that of the raw products, and the average transfer rate was 83.04%. The results of taste analysis showed that the hot water washing could significantly reduce the salty, astringent, and bitter tastes of Euodiae Fructus. This study revealed the influence of the hot water washing on the content of main components and taste of Euodiae Fructus, and the processing technology of the hot water was-hing of Euodiae Fructus established in this study was stable, feasible, and suitable for industrial production, which laid a foundation for clarifying its processing principle and improving the quality standard and clinical application value of decoction pieces.

A study on the processing technology for Rhizoma Coptidis.

BACKGROUND: The present study intends to optimize the processing technology for the wine-processing of Rhizoma Coptidis, using alkaloids as indicators. METHOD: In the present study, the Box-Behnken design method was adopted to optimize the processing technology for Rhizoma Coptidis, using the alkaloid component quantities as the index. 100 g of Rhizoma Coptidis slices and 12.5 g of Rhizoma Coptidis wine were used. After full mixing, box-Behnken design method was used to optimize the processing time, processing temperature and processing time of coptis chinensis by taking alkaloid content as index. After mixing well, these components were fried in a container at 125 °C for 6 min and exhibited good parallelism. RESULTS: The content of alkaloids in coptis chinensis was the highest after roasting at 125 °C for 6 min. The characteristic components were berberine hydrochloride, and the relative content was about 15.96%. And showed good parallelism. The effective components of Rhizoma Coptidis were primarily alkaloids. CONCLUSION: The optimized processing technology for Rhizoma Coptidis is good.

Alteration of the allergenicity of cow's milk proteins using different food processing modifications.

Milk is an essential source of protein for infants and young children. At the same time, cow's milk is also one of the most common allergenic foods causing food allergies in children. Recently, cow's milk allergy (CMA) has become a common public health issue worldwide. Modern food processing technologies have been developed to reduce the allergenicity of milk proteins and improve the quality of life of patients with CMA. In this review, we summarize the main allergens in cow's milk, and introduce the recent findings on CMA responses. Moreover, the reduced effects and underlying mechanisms of different food processing techniques (such as heating, high pressure, γ-ray irradiation, ultrasound irradiation, hydrolysis, glycosylation, etc.) on the allergenicity of cow's milk proteins, and the application of processed cow's milk in clinical studies, are discussed. In addition, we describe the changes of nutritional value in cow's milk treated by different food processing technologies. This review provides an in-depth understanding of the allergenicity reduction of cow's milk proteins by various food processing techniques.

Three-Stage Pavement Crack Localization and Segmentation Algorithm Based on Digital Image Processing and Deep Learning Techniques.

The image of expressway asphalt pavement crack disease obtained by a three-dimensional line scan laser is easily affected by external factors such as uneven illumination distribution, environmental noise, occlusion shadow, and foreign bodies on the pavement. To locate and extract cracks accurately and efficiently, this article proposes a three-stage asphalt pavement crack location and segmentation method based on traditional digital image processing technology and deep learning methods. In the first stage of this method, the guided filtering and Retinex methods are used to preprocess the asphalt pavement crack image. The processed image removes redundant noise information and improves the brightness. At the information entropy level, it is 63% higher than the unpreprocessed image. In the second stage, the newly proposed YOLO-SAMT target detection model is used to locate the crack diseases in asphalt pavement. The model is 5.42 percentage points higher than the original YOLOv7 model on mAP@0.5, which enhances the recognition and location ability of crack diseases and reduces the calculation amount for the extraction of crack contour in the next stage. In the third stage, the improved k-means clustering algorithm is used to extract cracks. Compared with the traditional k-means clustering algorithm, this method improves the accuracy by 7.34 percentage points, the true rate by 6.57 percentage points, and the false positive rate by 18.32 percentage points to better extract the crack contour. To sum up, the method proposed in this article improves the quality of the pavement disease image, enhances the ability to identify and locate cracks, reduces the amount of calculation, improves the accuracy of crack contour extraction, and provides a new solution for highway crack inspection.

Control of ice crystal nucleation and growth during the food freezing process.

Freezing can maintain a low-temperature environment inside food, reducing water activity and preventing microorganism growth. However, when ice crystals are large, present in high amounts, and/or irregularly distributed, irreversible damage to food can occur. Therefore, ice growth is a vital parameter that needs to be controlled during frozen food processing and storage. In this review, ice growth theory and control are described. Macroscopic heat and mass transfer processes, the relationship between the growth of ice crystals and macroscopic heat transfer factors, and nucleation theory are reviewed based on the reported theoretical and experimental approaches. The issues addressed include how heat transfer occurs inside samples, variations in thermal properties with temperature, boundary conditions, and the functional relationship between ice crystal growth and freezing parameters. Quick freezing (e.g., cryogenic freezing) and unavoidable temperature fluctuations (e.g., multiple freeze-thaw cycles) are both taken into consideration. The approaches for controlling ice crystal growth based on the ice morphology and content are discussed. The characteristics and initial mechanisms of ice growth inhibitors (e.g., antifreeze proteins (AFPs), polysaccharides, and phenols) and ice nucleation agents (INAs) are complex, especially when considering their molecular structures, the ice-binding interface, and the dose. Although the market share for nonthermal processing technology is low, there will be more work on freezing technologies and their theoretical basis. Superchilling technology (partial freezing) is also mentioned here.

[Optimization of processing technology of wine-processed Polygonati Rhizoma based on orthogonal test and AHP-comprehensive scoring method and comparison of immunomodulation functions of Polygonati Rhizoma processed with different methods].

This study employed orthogonal design and AHP-comprehensive scoring method to optimize the processing technology of wine-processed Polygonati Rhizoma, and then explored the immunomodulation performance of the product. Orthogonal test was established based on single factor test results to study the effects of soaking time, steaming time, and drying temperature on the quality of wine-processed Polygonati Rhizoma. Further, the analytic hierarchy process(AHP) and comprehensive scoring method were employed to determine the optimum processing parameters. The immunosuppression model of mice was established by injecting cyclophosphamide intraperitoneally. The body weight, immune organ index, and white blood cell count(WBC) and red blood cell count(RBC) in peripheral blood were compared between the mice administrated with the non-processed Polygonati Rhizoma and the wine-processed Polygonati Rhizoma prepared with modern and traditional methods. Further, the levels of interleukin-2(IL-2) and interferon-gamma(IFN-γ) in serum were determined by enzyme-linked immunosorbent assay(ELISA) for comparison. The processing parameters were optimized as follows: soaking in Chinese rice wine for 10 h, steaming for 20 h, and drying thick slices at 60 ℃. The wine-processed Polygonati Rhizoma prepared with both modern and traditional methods can significantly enhance the immune function, with similar performance. The optimized processing technology of wine-processed Polygonati Rhizoma is stable and feasible and the product prepared with this process has obvious immune-enhancing effect, which provides a basis for the quality standard formulation and the modern research of wine-processed Polygonati Rhizoma.

[Processing technology of rice-steamed Rehmanniae Radix unearthed from tomb of Haihunhou in the Western Han Dynasty].

With the rice-steamed Rehmanniae Radix unearthed from the tomb of Haihunhou in the Western Han Dynasty as the re-ference, the present study evaluated the quality of Rehmanniae Radix and investigated the processing technology of rice-steamed Rehmanniae Radix to lay the foundation for the research on rice-steamed Rehmanniae Radix products. With catalpol and rehmannioside D as the investigation indexes, the quality and grade of Rehmanniae Radix from different producing areas were evaluated with the methods in 2020 edition of Chinese Pharmacopoeia. UPLC method was established for the determination of catalpol and rehmannioside D in the rice-steamed Rehmanniae Radix. The effects of steaming time, the amount of supplementary rice, and steaming times in the rice-steamed processing on the quality of products were investigated by L_9(3~4) orthogonal test and multi-index comprehensive balance scoring method combined with the content of catalpol and rehmannioside D and appearance characteristics. At last, the stability of the processing technology was tested. The results showed that the optimal processing technology for rice-steamed Rehmanniae Radix was as follows: Rehmanniae Radix and rice(200 g∶4 g) were steamed twice at atmospheric pressure, four hours each time. The mass fractions of catalpol and rehmannioside D were 0.184% and 0.335%, respectively, and the character score was 6.5. The processing conditions are reaso-nable, stable, and feasible. It can provide a basis for the restoration of the ancient rice-steamed processing technology and references for the development of rice-steamed Rehmanniae Radix products in the future.

Recent advances in continuous extraction of bioactive ingredients from food-processing wastes by pulsed electric fields.

The food processing produces a great amount of wastes that are rich in nutrients. Extraction is the first and most important step in recovery and purification of active ingredients from these wastes. The traditional extraction technologies are known to be laborious and time-consuming, require large volumes of organic solvent, have high temperature and energy costs, and obtain relatively low extraction efficiency. In recent 10 years, a novel, efficient and green extraction method, pulsed electric fields (PEFs) continuous extraction, which is emerging non-thermal food-processing technology, has shown great promise in extracting these food wastes. This work gives an overview of development in the use of PEF continuous extraction for obtaining bioactive ingredients from food-processing wastes. The technology is described in detail with respect to the mechanism, equipment, critical parameters. The protocols and applications of the technology in the extraction of food-processing wastes are comprehensively summarized. Finally, the degradation of bioactive ingredients, industrial applications, problem of novel food, consumer acceptance, and future trends of the technology are discussed. The PEF continuous extraction is considered as the ideal technology of high efficiency and low temperature for natural ingredients extraction. The technology possesses many remarkable potential applications in the food-processing industries compared to the conventional extraction methods.

Quantitative Evaluation of Carbon Fiber Dispersion in Amorphous Calcium Silicate Hydrate-Based Contact-Hardening Composites.

Carbon fiber dispersion has a substantial influence on the properties of amorphous calcium silicate hydrate-based contact-hardening composites. In this study, a mixture of carbon fiber and calcium silicate hydrate powder was compressed into solid composites at 40 MPa for one minute. The mechanical properties and electrical resistivity of the solid materials were measured, and the dispersion of carbon fibers was quantitatively evaluated by digital image processing technology. The Taipalu model was used to build the correlation between the electrical resistivity of the composites and the carbon fiber dispersion. The results of the electrical resistivity showed that the down threshold of carbon fiber content in the contact-hardening composites was 1.0 wt.% and the electrical resistivity was 30,000 Ω·cm. As the fiber content increased to 2.0 wt.%, the electrical resistivity dropped to 2550 Ω·cm, which was attributed to the increase in fiber dispersion uniformity in the solid composites, and the value of the fiber distribution coefficient reached a maximum value of 0.743. A subsequent decrease in the uniformity of the fiber dispersion was observed at a high fiber content. In addition, the carbon fiber content showed a slight influence on the fiber orientation in the contact-hardening composites.

Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review.

Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, most of which have a broad spectrum of biological activities to promote human health. They could also be used as texture modifiers in food industry due to their excellent rheological and mechanical properties. Many researchers have shown that nonthermal processing technologies have numerous advantages, such as high extraction efficiency, short extraction time, and environmental friendliness, in the extraction of polysaccharides compared with the traditional extraction methods. Moreover, nonthermal technologies could effectively change the physicochemical properties and structural characteristics of polysaccharides to improve their biological activities or processing properties. Therefore, a comprehensive summary about the extraction and modification of polysaccharides by nonthermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, and cold plasma, was provided in this review. In particular, the underlying mechanisms, processing operations, and current application status of these technologies were discussed. In addition, the applications of combining nonthermal techniques with other technological methods in polysaccharide extraction and modification were briefly introduced.

[Changes in forms of Indigo Naturalis slices in ancient and modern times: a systematic study on quality of purified Indigo Naturalis and crude Indigo Naturalis].

Indigo Naturalis has a long history of medicinal use with particularity and complexity in its processing. Before the Ming dynasty,Indigo Naturalis was extracted from the top layer of zymotic fluid,called " purified Indigo Naturalis". In modern processing,the precipitate " crude Indigo Naturalis" is dried to produce Indigo Naturalis after impurity removal. The form of Indigo Naturalis slices has undergone significant changes in ancient and modern times. In view of this,the quality comparison between crude Indigo Naturalis and purified Indigo Naturalis was conducted in this study with modern analytical techniques. Firstly,chemical composition was analyzed with UPLC-Q-TOF-MS,and the chemical composition of scent with HS-SPME/GC-MS/MS. The content of indigo,indirubin,total ash,and water-soluble extract was determined as well as the inorganic composition in crude Indigo Naturalis and purified Indigo Naturalis. Then,their microscopic morphology was observed and the surface element composition was investigated. Finally,the antipyretic activities of crude Indigo Naturalis and purified Indigo Naturalis were compared in the fever rat model induced by lipopolysaccharide and 2,4-dinitrophenol. The results demonstrated that the purified Indigo Naturalis had a faster and more lasting antipyretic effect,while the crude Indigo Naturalis had almost no antipyretic effect. This study is of great significance to the research on processing technology of Indigo Naturalis and provides reference for the formulation of its quality standards,production specifications and calibration procedures.