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作 者:吴杭莎 杜伟锋[2,3] 吕悦 韦飞扬 葛卫红 李昌煜[1] WU Hang-sha;DU Wei-feng;LYU Yue;WEI Fei-yang;GE Wei-hong;LI Chang-yu(School of Pharmaceutical Science,Zhejiang Chinese Medical University,Hangzhou 311402,China;Research Center of Traditional Chinese Medicine Processing Technology,Zhejiang Chinese Medical University,Hangzhou 311401,China;Chinese Herbal Pieces Co.,Ltd.,Zhejiang Chinese Medical University,Hangzhou 311401,China)
机构地区:[1]浙江中医药大学药学院,杭州311402 [2]浙江中医药大学中药炮制技术研究中心,杭州311401 [3]浙江中医药大学中药饮片有限公司,杭州311401
出 处:《中华中医药杂志》2023年第4期1702-1705,共4页China Journal of Traditional Chinese Medicine and Pharmacy
基 金:杭州市农业与社会发展科研重点项目(No.202204A06);国家重点研发计划(No.2018YFC1707001);国家中药标准化项目(No.ZYBZH-H-ZY-45);宁波市“科技创新2025”重大专项(No.20201ZDYF020069)。
摘 要:目前我国中药市场存在着饮片品种混乱、质量不均等问题,中药饮片质量标准是对中药炮制生产的一个规范,也是中药饮片标准化的关键环节,饮片的快速质量识别对于解决市场混乱现状尤为重要。智能感官技术是近年来兴起的快速分析技术,其为基于传统“辨状论质”的方法而发展的现代技术,在中药饮片生产过程控制与鉴别中的应用日益广泛。文章主要整理介绍了智能感官技术的常用方法以及近年来其在中药饮片质量识别中的应用研究现状,同时对其存在的问题进行了分析,以期为智能感官技术的发展和中药饮片质量识别的研究提供参考。At present,there are some problems in traditional Chinese medicine(TCM)market,such as confusion and uneven quality of decoction pieces.The quality standard of Chinese herbal pieces is a standard for the processing and production of TCM,and it is also a key link in the standardization of decoction pieces.Intelligent sensory technology is a rapid analysis technology that has emerged in recent years,It is a modern technology developed based on the traditional method of‘quality discrimination by characters',and it has been widely used in the control and identification of the production process of Chinese herbal pieces.This article mainly reviews the application research status of intelligent sensory technology in the quality identification of decoction pieces in recent years,hoping to provide reference for the development of intelligent sensory technology and the research of quality identification of Chinese herbal pieces.
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