基于智能感官技术与多元统计分析的黄芪蜜炙程度快速辨识研究

Rapid identification of honey-processing degree of Astragali Radix based on intelligent sensory technology and multivariate statistical analyses

为分析黄芪蜜炙过程中颜色、气味和主要化学成分的差异及动态变化规律,该研究采用CM-5型分光测色计和Heracles NEO型超快速气相电子鼻对黄芪蜜炙过程中色泽及气味成分变化进行分析,采用高效液相色谱法对不同炮制程度炙黄芪饮片毛蕊异黄酮、毛蕊异黄酮葡萄糖苷、芒柄花素、芒柄花苷含量进行测定,结合PLS-DA、OPLS-DA、DFA、贝叶斯判别等多元统计分析方法,识别不同炮制程度炙黄芪饮片,并将饮片外观性状与内在化学成分进行相关性分析。结果表明色度值c^(*)、b^(*)、L^(*)是区分生黄芪和炙黄芪的主要颜色差异变量,并根据主要差异颜色参数建立了生、炙黄芪饮片的颜色参考值范围。对黄芪蜜炙过程中可能存在的气味成分进行鉴定,共识别得到18种气味成分,发现cyclohexane、dimethyl sulfoxide等成分为区分不同炮制程度炙黄芪饮片的气味差异标志物。相关性分析结果表明毛蕊异黄酮含量与2-methylfuran、delta-nonalactone 2种气味成分具有显著的相关性。该研究实现了不同炮制程度炙黄芪饮片的快速区分,可为炙黄芪饮片炮制过程中的质量控制及“辨状论质”提供参考依据。

To analyze the differences and dynamic changes in the color,odor,and major chemical components of Astragali Radix during honey processing,this study used a CM-5 spectrophotometer and Hercules NEO ultra-fast gas phase electronic nose for analysis.High performance liquid chromatography was employed to determine the content of calycosin,calycosin-7-glucoside,formononetin,and ononin in the Astragali Radix decoction pieces processed with honey to different degrees.Multivariate statistical analyses including partial least squares-discriminant analysis(PLS-DA),orthogonal partial least squares-discriminant analysis(OPLS-DA),differential factor analysis(DFA),and Bayesian discriminant analysis were adopted to differentiate the Astragali Radix decoction pieces processed with honey to different degrees and evaluate the correlations between visual characteristics and chemical composition.The results showed that chromatic values c^(*),b^(*),and L^(*)were the main color difference variables distinguishing raw and honey-processed Astragali Radix decoction pieces.The reference ranges for the chromatic values of raw and honey-processed Astragali Radix decoction pieces were determined based on these key color parameters.A total of 18 odor components were identified in Astragali Radix during the honey-processing process,with cyclohexane and dimethyl sulfoxide identified as odor markers for distinguishing Astragali Radix decoction pieces with different honey-processing degrees.The content of calycosin had a significant correlation with that of 2-methylfuran and delta-nonalactone,two odor components.This study successfully and rapidly differentiated the Astragali Radix decoction pieces processed with honey to different degrees,providing a reference for the quality control and the quality evaluation of Astragali Radix decoction pieces based on the appearance traits during the process of honey processing.