肉豆蔻曲发酵过程中颜色、成分的动态变化规律分析  

Analysis of Dynamic Change Patterns of Color and Composition During Fermentation of Myristicae Semen Koji

作　　者：王振兴 范蒙蒙 牛乐[1] 曹素琴 李红伟[1] 张振凌[1] 李汉伟[1] 朱建光[1] 李凯[1] WANG Zhenxing;FAN Mengmeng;NIU Le;CAO Suqin;LI Hongwei;ZHANG Zhenling;LI Hanwei;ZHU Jianguang;LI Kai(Henan Collaborative Innovation Center of Research and Development on the Whole Industry Chain of Yuyao,Henan Research Center for Special Processing Technology of Chinese Medicine,Henan University of Chinese Medicine,Zhengzhou 450046,China)

机构地区：[1]河南中医药大学,豫药全产业链研发河南省协同创新中心,河南省中药特色炮制技术工程研究中心,郑州450046

出　　处：《中国实验方剂学杂志》2025年第6期222-229,共8页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：河南省科技研发计划联合基金项目(232301420073)。

摘　　要：目的:探究发酵过程中肉豆蔻曲挥发性成分、总多糖、酶活力及色度值变化规律。方法:基于气相色谱-质谱法(GC-MS)对不同发酵时间肉豆蔻曲的挥发性成分进行鉴定,采用苯酚-硫酸法、二硝基水杨酸法(DNS)、羧甲基纤维素钠盐法(CMC-Na)对其发酵过程中总多糖含量及淀粉酶活力、纤维素酶活力进行探究,采用视觉分析技术探究其色度值变化,揭示肉豆蔻曲发酵过程及各测定指标动态变化规律,采用偏最小二乘法-判别分析(PLS-DA)探究不同发酵程度肉豆蔻曲的差异化合物,Pearson相关性分析探究肉豆蔻曲挥发性成分与总多糖、酶活力、色度值之间的关联性。结果:从肉豆蔻曲中鉴别出60种挥发性成分,其中(+)-α-蒎烯、β-水芹烯、β-蒎烯、(+)-柠檬烯、p-伞花烃等成分的相对含量明显升高,黄樟素、异丁香酚甲醚、甲基丁香酚、肉豆蔻醚、榄香素等成分的相对含量明显降低;发酵过程中总多糖含量呈上升趋势;淀粉酶与纤维素酶活力呈现先增高后降低趋势,并在40 h出现最大值;颜色亮度值(L^(*))与总色差值(ΔE^(*))整体逐渐增大,红绿值(a^(*))与黄蓝值(b^(*))变化不明显。PLS-DA结果显示,不同发酵时间肉豆蔻曲可明显区分,并筛选出13种差异标志物;Pearson相关性分析结果显示,α-松油烯、β-水芹烯、甲基丁香酚、β-荜澄茄烯、肉豆蔻酸等挥发性成分含量与色度值之间存在明显相关性。结论:肉豆蔻经发酵炮制后,其挥发性成分、总多糖、淀粉酶活力与纤维素酶活力发生明显改变,并且与色度值之间存在明显相关性。该研究揭示了肉豆蔻曲发酵过程及相关指标动态变化规律,可为肉豆蔻曲质量控制的建立奠定基础。Objective:To explore the changes in volatile components,total polysaccharides,enzyme activity,and chromaticity value of Myristicae Semen Koji(MSK)during the fermentation process,and conduct correlation analysis.Methods:Based on gas chromatography-mass spectrometry(GC-MS),the changes of volatile components in MSK at different fermentation times were identified.The phenol sulfuric acid method,dinitrosalicylic acid method(DNS),and carboxymethyl cellulose sodium salt method(CMC-Na)were used to investigate the total polysaccharide content,amylase activity,and cellulase activity during the fermentation process.Visual analysis technology was used to explore the changes in chromaticity values,revealing the fermentation process of MSK and the dynamic changes of various measurement indicators,partial least squaresdiscriminant analysis(PLS-DA)was used to explore the differential compounds of MSK at different fermentation degrees,and Pearson correlation analysis was used to explore the correlation between volatile components of MSK and total polysaccharides,enzyme activity,and chromaticity values.Results:A total of 60 volatile compounds were identified from MSK,the relative contents of components such as(+)-α-pinene,β-phellandrene,β-pinene,(+)-limonene,and p-cymene obviously increased,while the relative contents of components such as safrole,methyl isoeugenol,methyleugenol,myristicin,and elemicin significantly decreased.During the fermentation process,the total polysaccharide content showed an upward trend,while the activities of amylase and cellulase showed an initial increase followed by a decrease,and reached their maximum value at 40 h.the overall brightness(L^(*))and total color difference(ΔE^(*))gradually increased,while the changes in red-green value(a^(*))and yellow-blue value(b^(*))were not obvious.PLS-DA results showed that MSK could be clearly distinguished at different fermentation times,and 13 differential biomarkers were screened out.Pearson correlation analysis results showed that the contents of α-terpin

关 键 词：肉豆蔻曲 挥发性成分 总多糖 酶活力 色度值 发酵工艺 相关性分析 

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