基于智能感官分析技术的九蒸九晒大黄饮片气味表征  

Flavor Characterization of Rhei Radix et Rhizoma Processed with Nine-time Repeating Steaming and Sun-drying Based on Intelligent Sensory Technology

作　　者：刘涛涛 代悦 于淼 肖永庆[1] 李丽[1] LIU Taotao;DAI Yue;YU Miao;XIAO Yongqing;LI Li(Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences,Beijing 100700,China)

机构地区：[1]中国中医科学院中药研究所,北京100700

出　　处：《中国实验方剂学杂志》2022年第20期116-121,共6页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：中国中医科学院科技创新工程项目(C2021A04205)。

摘　　要：目的:通过对大黄九蒸九晒炮制过程中的气味物质进行分析,探究九蒸九晒炮制过程中大黄气味的变化规律。方法:运用电子鼻系统对1~9次蒸晒大黄、生大黄、熟大黄样品进行气味分析,通过主成分分析(PCA)、线性判别分析(LDA)及载荷(Loadings)分析对获得的特征数据进行处理和分析。结果:以蒸晒6次为转折点,可以从气味上将不同蒸晒次数的大黄供试品分为两大类,蒸晒1~5次的大黄供试品可聚为一类,而蒸晒6~9次的大黄供试品气味与蒸晒1~5次样品有明显差异,主要气味物质在蒸晒第6次时达到最大响应,六蒸六晒大黄无机硫类化合物的响应值约为一蒸一晒大黄的2.7倍。此外,与生大黄比较,传统九蒸九晒大黄和现代熟大黄的气味均发生了明显改变,其中九蒸九晒大黄无机硫类化合物的响应值约为生大黄的2.2倍。从气味角度分析,九蒸九晒大黄中无机硫类化合物、氮氧类化合物的响应值均高于熟大黄,提示二者并不能完全等同。结论:电子鼻技术从气味特征上初步明确了大黄九蒸九晒炮制过程中气味的动态变化规律,并且从气味特征上明确了九蒸九晒大黄与熟大黄的差异,为揭示大黄九蒸九晒炮制原理奠定了研究基础。Objective:To analyze the flavor substances and change rules of Rhei Radix et Rhizoma during the process of nine-time repeating steaming and sun-drying.Method:The flavor response values of Rhei Radix et Rhizoma samples were obtained by using PEN3 electronic nose system.The data were processed and analyzed by principal component analysis(PCA),linear discriminant analysis(LDA)and Loadings analysis.Result:Rhei Radix et Rhizoma processed with nine-time repeating steaming and sun-drying could be effectively distinguished into two categories as the sixth sample was the turning point.The samples steamed and dried for one to five times could be grouped into one category,the other four samples were obviously distinguished from them.The main flavor components reached the maximum response in the sample processed with six-time repeating steaming and sun-drying,and its response value of inorganic sulfur compounds was about 2.7 times that of the sample processed with one-time repeating steaming and sun-drying.In addition,compared with the raw products,the flavors of Rhei Radix et Rhizoma processed with nine-time repeating steaming and sun-drying and wine stewing changed significantly,and the response value of inorganic sulfur compounds in sample processed with nine-time repeating steaming and sun-drying was about 2.2 times that of raw products.From the perspective of flavor analysis,the response values of inorganic sulfur compounds and nitrogen-oxygen compounds in sample processed with nine-time repeating steaming and sun-drying were higher than those of wine-stewed products,and the two were not completely equivalent.Conclusion:Electronic nose technology preliminarily clarifies the dynamic change rules of the flavor of Rhei Radix et Rhizoma during the process of nine-time repeating steaming and sun-drying from the flavor characteristics,and clarifies the difference between products processed with nine-time repeating steaming and sun-drying and wine-stewed products from the odor characteristics,which lays a foundation for reveal

关 键 词：电子鼻 大黄 九蒸九晒 智能感官技术 中药炮制 主成分分析(PCA) 线性判别分析(LDA) 

分 类 号：R22[医药卫生—中医基础理论] R28[医药卫生—中医学] R943.1[理学—分析化学] O657[理学—化学]