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现代图书情报技术  2013, Vol. Issue (12): 2-9    DOI: 10.11925/infotech.1003-3513.2013.12.02
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基于领域本体的专题库构建——以中华烹饪文化知识库为例
许鑫1, 郭金龙2
1. 华东师范大学商学院信息学系 上海 200241;
2. 伊利诺伊大学香槟分校图书情报研究生院 香槟 61820
Construction of Subject Knowledge Base——Taking the Domain of Chinese Cuisine Culture as an Example
Xu Xin1, Guo Jinlong2
1. Department of Information Science, Business School, East China Normal University, Shanghai 200241, China;
2. Graduate School of Library and Information Science, University of Illinois at Urbana-Champaign, Champaign, IL 61820, USA
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摘要 提出一个新的基于本体的专题知识库构建模型。该模型利用本体为指导构建知识库的领域知识框架,同时利用基于本体的文档语义标注技术实现领域文档和领域知识的映射。以中华烹饪文化领域为例详细介绍基于本体的专题知识库构建流程,包括其中关键的本体建模和本体语义标注技术。最后,设计并实现中华烹饪文化知识检索原型系统,详细介绍利用语义网工具Jena等进行本体操纵的方法,以此验证基于本体的专题知识库模型在本体知识检索和文档语义检索方面的功能优势。
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许鑫
郭金龙
关键词 领域本体知识库专题库语义标注中华烹饪文化    
Abstract:This paper proposes a new Ontology-based subject knowledge base model. This model uses Ontology as guidance to construct domain knowledge framework and uses Ontology-based semantic annotation technique to realize the mapping between domain document and domain concept. Taking the domain of Chinese Cuisine Culture as an example, the flow of constructing the knowledge base is detailed including the two key techniques, Ontology modeling and semantic annotation. Finally, a prototype system for Chinese Cuisine Culture knowledge retrieval is developed with detailed introduction to Ontology manipulation using Jena, which verifies the advantages of the Ontology-based subject knowledge base model in the aspect of knowledge retrieval and semantic retrieval.
Key wordsDomain Ontology    Knowledge base    Subject knowledge base    Semantic annotation    Chinese cuisine culture
收稿日期: 2013-08-16     
:  G250.7  
基金资助:本文系2011年度国家社会科学基金青年项目“联合虚拟参考咨询系统的知识库研究”(项目编号:11CTQ003)的研究成果之一。
通讯作者: 许鑫     E-mail: xxu@infor.ecnu.edu.cn
引用本文:   
许鑫, 郭金龙. 基于领域本体的专题库构建——以中华烹饪文化知识库为例[J]. 现代图书情报技术, 2013, (12): 2-9.
Xu Xin, Guo Jinlong. Construction of Subject Knowledge Base——Taking the Domain of Chinese Cuisine Culture as an Example. New Technology of Library and Information Service, DOI:10.11925/infotech.1003-3513.2013.12.02.
链接本文:  
http://manu44.magtech.com.cn/Jwk_infotech_wk3/CN/10.11925/infotech.1003-3513.2013.12.02
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