中国中药杂志2025，Vol.50Issue(21)：5939-5947,9.DOI:10.19540/j.cnki.cjcmm.20240210.301
莱菔子不同炒炙火候的智能感官快速判别研究
Rapid identification of processing degree of Raphani Semen based on intelligent sensory technologies
摘要
Abstract
This study explored the changes in color and odor of Raphani Semen at different processing stages using intelligent sensory technologies,such as colorimeters and electronic noses,to establish a model for discriminating"processing degree".The total chromaticity value(E* ab)、lightness(L*)、redness-greenness value(a*)、yellowness-blueness value(b*)and odor profiles of both raw Raphani Semen and its processed products were collected and objectively characterized using colorimeters and electronic noses.Discriminant models were constructed using methods like partial least squares discriminant analysis(PLS-DA),rank correlation analysis,and linear discriminant analysis(LDA)to rapidly differentiate raw Raphani Semen and products processed at varying degrees.The results showed that as the degree of processing increased,the overall color of Raphani Semen darkened,with an increase in redness and a decrease in yellowness,while the E* ab,L*,and b* values decreased.Among the different processing degrees,Raphani Semen showed the strongest response to nitrogen oxides,followed by sulfides,aromatic compounds,and organic sulfides.Nitrogen oxides were identified as the primary differential volatile component distinguishing Raphani Semen processed at different levels.The"processing degree"discriminant model,based on color parameters(L*,a*,b*),and odor parameters,achieved a correct classification rate of 97.5％and 80.0％,respectively.This study provides a reference for the standardization of the frying process for Raphani Semen and offers a new approach for discriminating the"degree of processing"in other medicinal herb slices.关键词
智能感官技术/莱菔子/测色仪/电子鼻/偏最小二乘判别分析/线性判别分析Key words
intelligent sensory technologies/Raphani Semen/colorimeters/electronic noses/partial least squares-discriminant analysis/linear discriminant analysis引用本文复制引用
林叶媛,王会,吴孟华,马志国,陆兔林,曹晖,张英..莱菔子不同炒炙火候的智能感官快速判别研究[J].中国中药杂志,2025,50(21):5939-5947,9.基金项目
国家重点研发计划项目(2023YFC3504200) （2023YFC3504200）
全国名老中医药专家传承工作室建设项目(国中医药人教函[2022]75号) （国中医药人教函[2022]75号）
