基于电子感官系统和GC-IMS技术的大黄饮片基原辨识研究  

Study on original identification of Rhei Radix et Rhizoma decoction pieces based on electronic sensory system and GC-IMS technology

作　　者：杨硕 徐中利 赵新芝[3] 石典花[3,4] 戴衍朋 毕钰[1] 辛义周 YANG Shuo;XU Zhongli;ZHAO Xinzhi;SHI Dianhua;DAI Yanpeng;BI Yu;XIN Yizhou(School of Pharmacy,Shandong University of Traditional Chinese Medicine,Jinan 250014,China;Pingyi County Hospital of Traditional Chinese Medicine of Shandong Province,Shandong Pingyi 273300,China;Shandong Academy of Chinese Medicine,Jinan 250014,China;The Key Unit for Research of Technique and Principle of Honey-processing and Carbonizing of SATCM,Jinan 250014,China;Dept.of Pharmacy,the Affiliated Hospital of Shandong University of Traditional Chinese Medicine,Jinan 250014,China)

机构地区：[1]山东中医药大学药学院,济南250014 [2]山东省平邑县中医医院,山东平邑273300 [3]山东省中医药研究院,济南250014 [4]国家中医药管理局中药蜜制和制炭炮制技术与原理重点研究室,济南250014 [5]山东中医药大学附属医院药学部,济南250014

出　　处：《中国药房》2024年第9期1076-1081,共6页China Pharmacy

基　　金：国家中医药管理局中药炮制传承创新项目(No.GZYKJS-2022-050);国家中医药管理局中药炮制技术传承基地建设项目(No.国中医药办规财函[2022]185号);甘肃省科技计划项目(No.22CX2NK002,No.22CX8NN229);中央引导地方科技发展专项资金项目(No.YDZX2021096)

摘　　要：目的探寻不同基原大黄饮片滋味、气味和挥发性有机物的差异,对大黄饮片进行基原辨识。方法采用电子舌、电子鼻和气相-离子迁移谱(GC-IMS)技术,对不同基原大黄饮片间的滋味、气味和挥发性有机物进行对比分析,运用主成分分析(PCA)、偏最小二乘法判别分析(PLS-DA)、正交偏最小二乘法判别分析(OPLS-DA)、Fisher判别等方法对大黄饮片基原进行辨识研究并建立基原判别标准。结果3种基原大黄饮片的滋味差异主要表现在苦味、涩味以及苦和涩的回味,气味的差异主要表现在无机硫化物、芳香成分有机硫化物、甲烷等短链烷烃、醇醚醛酮类化合物以及氮氧化合物,差异性挥发性有机物主要为醇醛酮酸类成分,并且8批样品均能很好地聚集为3类。根据差异性挥发物质之间的峰强度比值可有效辨识3种大黄饮片,如当2-乙酰基呋喃峰强度是异丁酸[二聚体]峰强度的3~19倍时为药用大黄。结论本研究建立的判别模型以及特征挥发性物质峰强度判别标准可用于大黄饮片基原的鉴别。OBJECTIVE To investigate the variations in taste,aroma and volatile organic compounds of Rhei Radix et Rhizoma decoction pieces derived from different sources,and to identify their origins.METHODS The flavor,odor and volatile organic compounds of Rhei Radix et Rhizoma decoction pieces from different sources were compared and analyzed by using electronic tongue,electronic nose,and gas chromatography-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA),partial least squares-discriminant analysis(PLS-DA),orthogonal partial least squares discriminant analysis(OPLS-DA)and Fisher discriminant analysis were employed to identify the origins of Rhei Radix et Rhizoma decoction pieces and establish the basis discrimination criteria.RESULTS The differences in taste of Rhei Radix et Rhizoma decoction pieces from 3 origins were primarily characterized by bitterness,astringency,and bitter-astringent aftertaste.In terms of smell,variations were mainly observed in inorganic sulfides,organic sulfides containing aromatic components,methane and other short-chain alkanes,alcohols,ethers,aldehydes and ketones,as well as nitrogen oxides.Differentially volatile organic compounds mainly consisted of alcohols,aldehydes and ketones.Furthermore,the samples from 8 batches could be effectively classified into 3 categories.Three types of Rhei Radix et Rhizoma decoction pieces can be effectivily identified based on the peak intensity ratio between volatile substances.For example,when the peak intensity of 2-acetylfuran was 3-19 times that of isobutyric acid[dimer],it was considered as Rheum officinale Baill.CONCLUSIONS The discriminant models established in this study,along with the criteria for determining the origins based on the peak intensity of characteristic volatile compounds,can be utilized for the identification of Rhei Radix et Rhizoma decoction pieces.

关 键 词：大黄饮片 电子舌 电子鼻 气相-离子迁移谱 基原鉴别 特征挥发物 

分 类 号：R282.5[医药卫生—中药学]