中国中药杂志2025，Vol.50Issue(21)：5915-5927,13.DOI:10.19540/j.cnki.cjcmm.20250417.301
非靶向代谢组学联合智能传感技术分析不同炒制时间对炒白芍非挥发性代谢物及感官品质的影响
Effects of different stir-frying durations on non-volatile metabolites and sensory quality of stir-fried Paeoniae Radix Alba utilizing non-targeted metabolomics and intelligent sensing technologies
摘要
Abstract
To address the unclear patterns of change in non-volatile metabolites and sensory quality characteristics during the stir-frying of Paeoniae Radix Alba,non-targeted metabolomics,electronic eye,and electronic tongue technologies were employed to comprehensively analyze the component,color,and taste of stir-fried Paeoniae Radix Alba under different stir-frying durations.UHPLC-Q-Exactive Orbitrap MS was utilized to reveal the dynamic changes in metabolites in Paeoniae Radix Alba across different stir-frying durations,and a total of 59 non-volatile metabolites were identified.Among them,11 key differential non-volatile metabolites with VIP≥ 1 and P＜0.05 were screened.Changes in four colorimetric values and eight taste values during the processing of Paeoniae Radix Alba were explored using the electronic eye and electronic tongue,respectively.Integrated analysis of the component,color,and taste reveals a strong correlation between the changes in color and taste during the processing of Paeoniae Radix Alba and the changes in metabolites,such as the initial increase and subsequent decrease in oxidized paeoniflorin content and the increase in catechin content.Meanwhile,based on data fusion,a support vector machine(SVM)model was developed to differentiate Paeoniae Radix Alba stir-fried for different durations,significantly improving classification performance and achieving an accuracy of 100％.This study reveals the influence of stir-frying on the metabolites and sensory properties of Paeoniae Radix Alba and establishes a rapid method for evaluating the processing degree of stir-fried Paeoniae Radix Alba,providing important guidance for quality control and intelligent production of stir-fried Paeoniae Radix Alba decoction pieces.关键词
炒白芍/非靶向代谢组学/电子眼/电子舌/差异标志物Key words
stir-fried Paeoniae Radix Alba/non-targeted metabolomics/electronic eye/electronic tongue/differential marker引用本文复制引用
江栋梁,吴德玲,张伟,丁杨飞,王梦茹,程冉冉,赵宏苏,孟杰,罗云,吴心峰,金传山..非靶向代谢组学联合智能传感技术分析不同炒制时间对炒白芍非挥发性代谢物及感官品质的影响[J].中国中药杂志,2025,50(21):5915-5927,13.基金项目
国家重点研发计划项目(2023YFC3504202) （2023YFC3504202）
安徽省药品监督管理局监管科学研究重点项目(AHYJ-KJ-202405) （AHYJ-KJ-202405）
安徽省中医药科技攻关专项(202303a07020010) （202303a07020010）
