基于“内外结合”分析马钱子的炮制火候

Processing Degree of Strychni Semen Based on Combination of Inside and Outside Analysis

目的:通过机器视觉和电子鼻技术实现生马钱子饮片及其不同炮制火候砂炒马钱子饮片的鉴别与区分,并研究其颜色、气味与内在成分的相关性。方法:采用机器视觉技术和电子鼻技术获取生马钱子及其炮制品的颜色和气味信息,结合化学计量学方法(主成分分析、判别因子分析)分析炮制过程中的变化规律;采用HPLC测定不同炮制程度的马钱子饮片中生物碱成分士的宁和马钱子碱的含量;通过相关性分析法分析不同样品颜色值、气味值与成分的相关性。结果:马钱子炮制过程中随着炮制程度的加深,色调H值逐渐变小,饱和度S值逐渐变大,亮度V值逐渐变小,通过主成分分析和判别因子分析可实现炮制品的区分和判别;不同炮制程度的马钱子气味呈一定规律性变化;随着炮制程度的加深,马钱子中士的宁和马钱子碱的含量不断降低;通过相关性分析得出色调H及亮度V的颜色值变化与士的宁和马钱子碱的变化呈显著相关性,而气味与2种成分变化之间的相关性不显著。结论:通过机器视觉与电子鼻技术对颜色、气味的客观化评价,可实现马钱子与其不同炮制火候饮片的鉴别区分。传统以颜色作为马钱子炮制过程中的控制指标具有一定的科学性。

Objective： Using machine vision and electronic nose technology to identify Strychni Semen pieces and its processed products with different processing degree,and to explore correlation of its color,smell and internal components. Method： Machine vision and electronic nose was employed to obtain information of color and odor of Strychni Semen and its processed products,variation in processing process was analyzed by combining chemometric methods（ principal component analysis and discriminant factor analysis）. HPLC was adopted to determine contents of strychnine and brucine in pieces with different processing degree,correlation between value of color,odor and composition in different samples was analyzed by correlation analysis. Result： With deepening of processing degree of Strychni Semen,statistical analysis of samples concluded its processing color change present that hue H value became smaller,saturation S became larger,brightness V value became smaller; differentiation and identification of processed products can realize by principal component analysis（ PCA） and discriminant factor analysis（ DFA）. Smell of different processing degree of Strychni Semen had significant different and showed some variation; with increasing of processing time,contents of strychnine and brucine in Strychni Semen decreased.Correlation analysis showed that there were significant correlation between color change（ hue H and brightness V）and contents of strychnine and brucine,but correlation between odor changes and contents of these two components was not obvious. Conclusion： By objective evaluation of machine vision and electronic nose technology to color and odor can achieve identification between Strychni Semen and its processed products. Color as a control index in processing of Strychni Semen has certain scientific in traditional method.