基于电子鼻和电子舌技术分析不同产地肉豆蔻气味特征研究  

Analysis of nutmeg odor characteristics from different origins based on electronic nose and electronic tongue technology

作　　者：胡锦阳 朱小玲 孙国园 王玥璇 张雪妮 董玉 HU Jinyang;ZHU Xiaoling;SUN Guoyuan;WANG Yuexuan;ZHANG Xueni;DONG Yu(School of Pharmacy,Inner Mongolia Medical University,Hohhot 010110,China)

机构地区：[1]内蒙古医科大学药学院,呼和浩特010110 [2]内蒙古自治区蒙药药效物质与质量控制工程技术研究中心 [3]内蒙古自治区国际蒙医医院药学部

出　　处：《环球中医药》2024年第6期1055-1064,共10页Global Traditional Chinese Medicine

基　　金：国家自然科学基金(82260838);内蒙古自治区科技成果转化项目(2020GG0117);中蒙药药效物质与质量控制研究高校创新团队(NMGIRT2226);内蒙古自治区科技计划项目(2019GG128)。

摘　　要：目的 基于电子鼻和电子舌技术分析不同产地肉豆蔻药材气味特征和化学成分之间的关系。方法 通过电子鼻和电子舌技术对不同产地肉豆蔻气味响应值进行主成分分析、Loading分析和线性判别分析,结合柠檬烯、萜品烯、薄荷醇、黄樟醚、甲基丁香酚5种化学成分的味觉值绘制成分与味觉之间的回归分析图,利用气相色谱测定不同产地肉豆蔻挥发油中柠檬烯、萜品烯、薄荷醇、黄樟醚、甲基丁香酚5种化学成分含量,判断化学成分含量差异对不同产地肉豆蔻味觉值的影响。结果 主成分分析可以显著区分不同产地肉豆蔻,线性判别分析中个别地区有重叠现象。味觉分析系统显示肉豆蔻在酸味、苦味、涩味上有明显的地区性差异,甲基丁香酚对酸味影响最强,萜品烯对涩味影响最强。结合不同产地肉豆蔻药材中柠檬烯、萜品烯、薄荷醇、黄樟醚、甲基丁香酚5种化学成分含量,得出总含量与酸味、苦味、涩味均呈现正向相关。结论 电子鼻、电子舌的气味分析技术可以有效区分不同产地肉豆蔻药材气味特征,结合5种化学成分含量发现,化学成分不同种类及量的变化对肉豆蔻药材气味性状会产生影响,为药材性状鉴别提供了一种新颖且科学可靠的技术手段。Objective Based on electronic nose and electronic tongue technology,the relationship between odor characteristics and chemical composition of nutmeg medicinal materials from different origins was analyzed.Methods To determine the effect of chemical component content differences on the taste value of nutmeg from different origins,the methods of Principal component analysis(PCA),Loading analysis and linear discriminant analysis(LDA)were carried out on the odor response values of nutmeg from different origins by electronic nose and electronic tongue technology,and the regression analysis diagram between the components and taste was drawn by combining the taste values of five chemical components,namely limonene,terpinene,menthol,safrole ether and methyl eugenol,and the contents of five chemical components of limonene,terpinene,menthol,safrole ether and methyleugenol in the volatile oil of nutmeg from different origins were determined by gas chromatography.Results The PCA analysis could significantly distinguish nutmeg from different origins,and there was overlap in individual regions in the LDA analysis.The taste analysis system showed that there were obvious regional differences in sourness,bitterness and astringency of nutmeg,with methyleugenol having the strongest effect on sourness and terpinene having the strongest effect on astringene.Combined with the contents of five chemical components of limonene,terpinene,menthol,safrole ether and methyleugenol in nutmeg medicinal materials from different origins,the total content was positively correlated with sourness,bitterness and astringency.Conclusion Combined with the content of five chemical components,it was found that the changes of different types and quantities of chemical components would have an impact on the odor characteristics of nutmeg medicinal materials,which provided a novel and scientific and reliable technical means for the identification of medicinal materials.

关 键 词：肉豆蔻 气味差异 挥发性成分 电子鼻技术 电子舌技术 

分 类 号：R285[医药卫生—中药学]