基于数字化颜色和气味阐释五味子“辨状论质”的内涵  

Exploration on connotation of‘Bianzhuang Lunzhi'evaluating Schisandrae Chinensis Fructus based on digital color and odor

作　　者：王亚顺 拱健婷 崔阳 李元旭 欧阳少琴 梁敬妮 邹慧琴[1] 闫永红[1] WANG Yashun;GONG Jianting;CUI Yang;LI Yuanxu;OUYANG Shaoqin;LIANG Jingni;ZOU Huiqin;YAN Yonghong(School of Chinese Materia Medica,Beijing University of Chinese Medicine,Beijing 102488,China;Beijing Institute of Traditional Chinese Medicine,Beijing 100010,China)

机构地区：[1]北京中医药大学中药学院,北京102488 [2]北京市中医药研究所,北京100010

出　　处：《中华中医药杂志》2024年第7期3611-3618,共8页China Journal of Traditional Chinese Medicine and Pharmacy

摘　　要：目的:以五味子为研究对象,探讨数字化颜色、气味与质量的相关性,阐释“辨状论质”的科学内涵。方法:利用色度仪和电子鼻测定五味子打粉后的颜色和气味,HPLC测定五味子醇甲、五味子酯甲、五味子甲素和五味子乙素的含量;将上述指标利用SPSS20.0软件进行相关性分析;采用逐步回归法建立预测模型并用测试集进行验证。结果:电子鼻传感器最大响应值与4种成分含量之间具有显著相关性(P<0.05,P<0.01),颜色L^(*)、b^(*)值与4种成分含量间具有显著正相关性(P<0.01),即L^(*)、b^(*)值越大(颜色越亮、越黄),4种有效成分含量越高;最终建立了“颜色-成分含量”和“气味-成分含量”预测模型,以前者为例,建立的预测模型分别为五味子醇甲:Y_(1)=-0.020a^(*)+0.036b^(*)+0.514;五味子酯甲:Y_(2)=-0.004a^(*)+0.008b^(*)+0.105;五味子甲素:Y_(3)=-0.006a^(*)+0.010b^(*)+0.148;五味子乙素:Y_(4)=-0.008a^(*)+0.013b^(*)+0.261,经检验预测值与实际值相近,模型预测效果优良。结论:五味子量化后的颜色和气味值与内在化学成分含量显著相关,可以凭借颜色、气味值较为准确地预测其有效成分含量,初步揭示了五味子外在性状与内在成分的相关性,初步阐释了五味子“辨状论质”的科学内涵,为进一步建立新型质量评价体系提供了研究基础。Objective:To investigate the correlation between digital color,odor and the quality of Schisandrae Chinensis Fructus,and explain the scientific connotation of‘Bianzhuang Lunzhi'.Methods:The color and odor of Schisandra Chinensis Fructus were detected by colorimeter and electronic nose,and the contents of Gomisin A,Schisantherin A,Schisandrin A and Schisandrin B were determined by high performance liquid chromatography(HPLC).The correlation analysis was performed using SPSS 20.0 software.The prediction model was established by stepwise regression and validated with the test set samples.Results:There was a significant correlation between the maximum response value of the electronic nose sensors and the content of the four components(P<0.05,P<0.01),and a highly significant positive correlation between the L^(*),b^(*)values of color and the content of the four components(P<0.01).The L^(*)and b^(*)values were larger,the brighter and yellower the samples,the higher the contents of the four active components.The prediction models of‘color-component content'and odor-component content'were finally established,and the former,for example,were:Gomisin A:Y_(1)=-0.020a^(*)+0.036b^(*)+0.514;Schisantherin A:Y_(2)=-0.004a^(*)+0.008b^(*)+0.105;Schisandrin A:Y_(3)=-0.006a^(*)+0.010b^(*)+0.148;Schisandrin B:Y_(4)=-0.008a^(*)+0.013b^(*)+0.261.The predicted values were tested to be similar to the actual values,indicating that the prediction effect was excellent.Conclusion:The quantified color and odor values of Schisandrae Chinensis Fructus are significantly correlated with the intrinsic chemical components,which can be used to predict the contents of the four components accurately to a certain extent.This study initially reveals the correlation between the extrinsic traits and the intrinsic components of Schisandrae Chinensis Fructus,and preliminarily interprets the scientific connotation of Bianzhuang Lunzhi'on Schisandrae Chinensis Fructus,to provide a research basis for the further development of a new quality evaluation syste

关 键 词：辨状论质 五味子 电子鼻 色度 气味 质量评价 

分 类 号：R282.5[医药卫生—中药学]