目的 構(gòu)建酒當(dāng)歸不同炮制程度快速辨識(shí)模型，為酒當(dāng)歸飲片智能化生產(chǎn)奠定基礎(chǔ)。方法 采用測(cè)色儀提取炮制過(guò)程的顏色特征值，利用超快速氣相電子鼻獲取氣味信息，借助近紅外光譜儀獲取近紅外光譜（near infrared spectroscopy，NIRS）信息，通過(guò)化學(xué)計(jì)量學(xué)分析對(duì)數(shù)據(jù)進(jìn)行處理分析，建立不同炮制程度酒當(dāng)歸快速辨識(shí)模型。結(jié)果 基于色度值結(jié)合主成分分析（principal component analysis，PCA）、基于氣味信息結(jié)合判別因子分析（discriminant factor analysis，DFA）和正交偏最小二乘-判別分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）、基于NIRS信息結(jié)合OPLS-DA建立的辨識(shí)模型均能夠準(zhǔn)確辨識(shí)4類(lèi)不同炮制程度的酒當(dāng)歸樣品。共鑒定出22種氣味成分，發(fā)現(xiàn)α-蒎烯、癸酸甲酯、β-蒎烯、2-甲基呋喃、十二內(nèi)酯、丁酸辛酯、環(huán)己甲酸乙酯、肉桂酸異丙酯、檸檬烯、2-異丁基-3-甲氧基吡嗪10個(gè)氣味成分作為引起當(dāng)歸炮制過(guò)程產(chǎn)生差異性的揮發(fā)性物質(zhì)。結(jié)論 基于智能感官技術(shù)及NIRS技術(shù)實(shí)現(xiàn)了對(duì)不同炮制程度酒當(dāng)歸的快速準(zhǔn)確辨識(shí)，為酒當(dāng)歸及其他中藥飲片的炮制程度的快速識(shí)別及質(zhì)量控制提供參考。

Objective A rapid discrimination model for accurately distinguishing the different processing degrees of Danggui (Angelicae Sinensis Radix, ASR) with yellow rice wine was established, which laid a foundation for the intelligent production of ASR. Methods The colorimetric values were extracted by the colorimeter, the odor information was obtained by the ultra fast gas phase electronic nose, the near infrared spectroscopy (NIRS) information was obtained by the near infrared spectrometer, and the data were processed and analyzed by chemometrics, so as to establish a fast discrimination model for different processing degrees of ASR. Results The discrimination model based on colorimetric values combined with principal component analysis (PCA), odor information combined with discriminant factor analysis (DFA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), and spectral information combined with OPLS-DA can all classify samples into four categories. A total of 22 odor components were identified in this study, and ten odor components, including α-pinene, methyl decanoate, β-pinene, 2-methylfuran, δ-dodecalactone, octyl butanoate, ethyl cyclohexanecarboxylate, isopropyl cinnamate, limonene, 2-isobutyl-3-methoxypyrazine were selected as volatile substances that caused differences in the processing of ASR. Conclusion Based on intelligent sensory technology and NIRS technology, this study successfully achieved the rapid and accurate distinction of the different processing degrees of ASR with yellow rice wine, providing a reference for the rapid identification and quality control of the processing degrees of ASR with yellow rice wine and other traditional Chinese medicine decoction pieces.

國(guó)家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目(2023YFC3504200)