基于电子鼻技术区分益智仁的不同炮制品

Identification of Different Processed Products of Alpiniae Oxyphyllae Fructus by Electronic Nose

目的:利用电子鼻技术建立气味指纹图谱以区别益智仁不同炮制品。方法:采用电子鼻技术对益智仁生品、清水炒制品、盐炙品进行检测,获得电子鼻在传感器的响应值,利用主成分分析、判别因子分析及统计质量控制分析等化学计量学对响应值进行数据处理。结果:经化学计量学分析,益智仁生品及其炮制品能明显区分开。益智仁生品与炮制品的气味差异较大,清水炒制和盐炙益智仁气味差异较小。结论:电子鼻技术可用于益智仁炮制品的区分,推测益智仁气味的变化主要由加热炮制引起。

Objective： To establish odor fingerprint by electronic nose technology and distinguish different processed products of Alpiniae Oxyphyllae Fructus. Method： Crude, stir-frying with water and salt products of Alpiniae Oxyphyllae Fructus were detected by electronic nose technology, then response values were obtained by the sensors, data was analyzed by chemometrics methods, such as principal component analysis, discriminant factor analysis, statistical quality control analysis. Result： The crude, stir-frying with water and salt products could be distinguished from each other obviously through chemometrics analysis. Odor of the crude was quite different from its processed products, odor of stir-frying with water and salt products was similar. Conclusion： Electronic nose technology can be used for distinguishing processed products of Alpiniae Oxyphyllae Fructus, this study indicate that odor changes of Alpiniae Oxyphyllae Fructus mainly caused by heating up.