白芷加工过程中微生物群落变化与药材品质形成的相关性分析  

Correlation Analysis Between Microbial Community Changes and Medicinal Quality Formation During Processing of Angelicae Dahuricae Radix

作　　者：陈晓妍 朱兴龙 甘青霞 王嘉豪 安光琴 吴清华[1] 裴瑾[1] 马云桐[1] CHEN Xiaoyan;ZHU Xinglong;GAN Qingxia;WANG Jiahao;AN Guangqin;WU Qinghua;PEI Jin;MA Yuntong(School of Pharmacy,State Key Laboratory of Southwest Chinese Medicine Resources,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China)

机构地区：[1]成都中医药大学药学院,西南特色中药资源国家重点实验室,成都611137

出　　处：《中国实验方剂学杂志》2025年第4期198-207,共10页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：四川省科技计划重点研发项目(2020YF0152)。

摘　　要：目的:比较白芷药材在不同干燥加工过程中颜色、气味、香豆素类成分含量及微生物群落组成差异,探索微生物群落组成变化与白芷药材品质指标改变之间的相关性。方法:采用烘干蒸切法、半鲜切干燥法、鲜切干燥法及硫磺熏蒸法结合3个干燥温度(50、70、100℃)对新鲜白芷进行加工。采用Adobe Photoshop 2022软件提取白芷样品的颜色值并进行主成分分析(PCA);利用电子鼻识别药材粉末气味信息并进行载荷(Loadings)分析、PCA、线性判别分析(LDA);利用高效液相色谱法(HPLC)测定5个香豆素类成分(佛手柑内酯、氧化前胡素、欧前胡素、珊瑚菜素、异欧前胡素)含量;选择50℃(烘干蒸切、硫磺熏蒸)样品、100℃(烘干蒸切)样品,干燥至含水量分别为50%、14%,以及白芷的新鲜晾干样品,基于高通量测序明确加工过程中微生物群落组成的变化;通过Pearson相关性分析探究干燥加工过程中微生物群落组成变化与白芷药材气味、颜色及有效成分含量之间的联系。结果:颜色量化结果显示,干燥温度升高导致药材颜色的亮度值(L)下降,红绿值(a)、黄蓝值(b)上升,加工方法的改变对药材颜色无明显影响;气味量化结果显示,W1S,W2S,W5S,W2W,W1W传感器对白芷气味变化较为敏感,可用于分辨不同加工方法所产白芷饮片;香豆素类成分的测定结果显示,随干燥温度上升、加工时间延后,白芷药材中的香豆素类成分含量下降,最佳加工方法为烘干蒸切法,最佳温度为50℃;高通量测序结果表明,加工过程中白芷药材内的优势菌属主要为无色杆菌属、农杆菌属、类诺卡氏菌属、分枝杆菌属、肠杆菌属,优势真菌主要为鬼伞属、Meyerozyma及Apiotrichum。相关性分析结果显示,白芷品质指标与细菌中的农杆菌属、分枝杆菌属,真菌中的假丝酵母菌属呈正相关,与细菌中芽孢杆菌属呈负相关。结论:不同干燥加工过程中白芷药材Objective: To compare the differences in color, odor, coumarin content and microbial community composition of Angelicae Dahuricae Radix(ADR) during different drying processes, and to explore the correlation between changes in microbial community composition and changes in quality indexes of ADR. Methods: The fresh ADR was processed at three drying temperatures(50, 70, 100 ℃) by drying and steaming cutting, semi-fresh cutting and drying, fresh cutting and drying, and sulfur fumigation methods. The color values of samples were extracted by Adobe Photoshop 2022 software and subjected to principal component analysis(PCA), electronic nose was used to identify the odor information of medicinal powders and subjected to loadings analysis, PCA, and linear discriminant analysis(LDA), and high performance liquid chromatography(HPLC) was used to determine the contents of five coumarins(bergapten, oxypeucedanin, imperatorin, phellopterin, isoimperatorin). The samples for microbial detection were taken from fresh dried samples, 50 ℃(dried and steamed cut, sulfur fumigated) samples, and 100 ℃(dried and steamed cut) samples when the water content was 50% and 14%, respectively. And the changes of microbial community composition during processing were determined by high-throughput sequencing method. The relationship between the changes of microbial community composition and the changes of odor, color and active component content of ADR during drying process was analyzed by Pearson correlation analysis. Results: The color quantification results showed that an increase in drying temperature led to the decrease of brightness value(L), and the increases of red-green value(a) and yellowblue value(b), and the change of processing method had no obvious effect on the color of medicinal materials. The results of odor quantification showed that W1S, W2S, W5S, W2W and W1W sensor were sensitive to the odor changes of ADR and could be used to distinguish ADR decoction pieces from different processing methods. The results of HPLC showed t

关 键 词：白芷 中药材加工 香豆素 智能感官 微生物群落组成 相关性分析 切制 

分 类 号：R277[医药卫生—中医学] R943.1[理学—分析化学] O657[理学—化学]