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Distributed Fuzzy Resilient Tracking for Nonlinear MASs Under DoS Attacks
Shu-Huan Gao,Mengmeng Chen,Chao Deng 제어·로봇·시스템학회 2023 International Journal of Control, Automation, and Vol.21 No.10
In this paper, the distributed fuzzy resilient tracking problem for a class of second-order nonlinear multiagent systems (MASs) under denial-of-service (DoS) attacks is addressed. Compared with the existing distributed fuzzy tracking results, a more general class of second-order MASs with DoS attacks under combined output observable situation are considered in this paper. Under DoS attacks, the second-order derivative of the traditional distributed observer does not exist, while this signal is necessary to solve the distributed fuzzy tracking problem for second-order MASs when using the backstepping method. To solve the problem, a hierarchical control method that consists of a cooperative resilient observer and a distributed controller is proposed. Specifically, a new distributed resilient observer state with a second-order derivative and also the function of defending network attacks is designed based on a combined output observable condition. By using the backstepping technique, decentralized fuzzy adaptive resilient controllers are designed to achieve distributed tracking under DoS attacks. It is shown that the distributed fuzzy resilient tracking problem can be solved under our designed method. Finally, second-order nonlinear MASs are provided to verify the effectiveness of our method.
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Xu, Xin-Fang,Gao, Yan,Xu, Shu-Ya,Liu, Huan,Xue, Xue,Zhang, Ying,Zhang, Hui,Liu, Meng-Nan,Xiong, Hui,Lin, Rui-Chao,Li, Xiang-Ri The Korean Society of Ginseng 2018 Journal of Ginseng Research Vol.42 No.3
Background: Temperature is an essential condition in red ginseng processing. The pharmacological activities of red ginseng under different steam temperatures are significantly different. Methods: In this study, an ultrahigh-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry was developed to distinguish the red ginseng products that were steamed at high and low temperatures. Multivariate statistical analyses such as principal component analysis and supervised orthogonal partial least squared discrimination analysis were used to determine the influential components of the different samples. Results: The results showed that different steamed red ginseng samples can be identified, and the characteristic components were 20-gluco-ginsenoside Rf, ginsenoside Re, ginsenoside Rg1, and malonyl-ginsenoside Rb1 in red ginseng steamed at low temperature. Meanwhile, the characteristic components in red ginseng steamed at high temperature were 20R-ginsenoside Rs3 and ginsenoside Rs4. Polar ginsenosides were abundant in red ginseng steamed at low temperature, whereas higher levels of less polar ginsenosides were detected in red ginseng steamed at high temperature. Conclusion: This study makes the first time that differences between red ginseng steamed under different temperatures and their ginsenosides transformation have been observed systematically at the chemistry level. The results suggested that the identified chemical markers can be used to illustrate the transformation of ginsenosides in red ginseng processing.
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