基于电子感官技术的醋香附饮片不同炮制程度判别及炮制终点量化研究  

Discrimination of different processing degree and quantitative study of processing end point of vinegar-processing Cyperus rotundus based on electronic sensory technology

作　　者：史亚博 傅饶 李铭轩 李昱 张玖捌 季德[1] 苏联麟 毛春芹[1] 陆兔林[1] 梅茜 SHI Ya-bo;FU Rao;LI Ming-xuan;LI Yu;ZHANG Jiu-ba;JI De;SU Lian-lin;MAO Chun-qin;LU Tu-lin;MEI Xi(College of Pharmacy,Nanjing University of Chinese Medicine,Nanjing 210023,China)

机构地区：[1]南京中医药大学药学院,江苏南京210023

出　　处：《中国中药杂志》2023年第18期5003-5013,共11页China Journal of Chinese Materia Medica

基　　金：国家重点研发计划项目(2018YFC1707000)。

摘　　要：该研究采用CM-5型分光测色计及Heracles NEO超快速气相电子鼻分析色泽与气味变化,结合DFA、PLS-DA等多种分析方法,识别不同炮制程度醋香附饮片并对炮制终点进行量化。结果表明随着炮制程度的加深,醋香附饮片明暗度L^(*)逐渐下降,红绿值a^(*)和黄蓝值b^(*)先增加,炮制8 min时达到最大,随后逐渐下降,并建立了基于颜色参数L^(*)、a^(*)、b^(*)的判别模型(判别正确率98.5%),能对不同炮制程度醋香附进行有效区分。通过电子鼻从不同炮制程度醋香附中共识别得到26种气味成分,并建立不同炮制程度醋香附饮片DFA及PLS-DA模型,结果表明炮制8 min样品能与其他样品显著区分,以VIP>1筛选得到3-甲基呋喃、2-甲基丁醛、2-甲基丙酸、糠醛、α-蒎烯等10个气味成分为区分不同炮制程度醋香附的气味差异标志物,结合色泽及标志性气味成分变化规律确定醋香附最佳炮制时间为8 min。该研究可为醋香附炮制工艺的规范化研究及改进该饮片的质量标准提供科学依据,并为其他中药饮片炮制终点的快速识别与质量控制提供了新的方法与思路。This study used CM-5 spectrophotometer and Heracles NEO ultra fast gas phase electronic nose to analyze changes of color and odor.Multiple analysis methods such as DFA and PLS-DA were used to identify different degrees of vinegar-processing Cyperus rotundus,and to quantify the processing endpoint.The results showed that wi th the deepening of the processing degree,the brightness L^(*)decreased gradually,the red-green value a^(*)and the yellow-blue value b^(*)increased at first,reached the maximum during the processing of 8 min,and then decreased gradually.A discriminative model based on color parameters L^(*),a^(*),b^(*)was established(the correct rate of discrimination was 98.5%),which can effectively distinguish different processing degrees of vinegar-processing Cyperus rotundus.Through electronic nose,a total of 26 kinds of odor components were identified from vinegar-processing Cyperus rotundus with different processing degrees.The DFA and PLS-DA model of vinegar-processing Cyperus rotundus with different processing degrees were established.The results showed that the samples processed 8min could be significantly distinguished from other samples.Ten odor components such as 3-methylfuran,2-methylbutyraldehyde,2-methylpropionic acid,furfural andα-pinene were screened by VIP>1 to distinguish the odor difference markers of different processing degrees.Combined with the changing rules of color and iconic odor components,the best processing time of vinegar-processing Cyperus rotundus was determined to be 8 min.This study can provide a scientific basis for the standardized study of the processing technology of vinegar-processing Cyperus rotundus and improving its quality standard of the prepared slices,and provide a new method and idea for the rapid identification and quality control of the processing end point of other pieces of traditional Chinese medicine.

关 键 词：醋香附 炮制过程 客观量化 电子鼻 色度值 差异标志物 

分 类 号：R283[医药卫生—中药学]