中草药2026，Vol.57Issue(2)：457-473,17.DOI:10.7501/j.issn.0253-2670.2026.02.008
基于多指标优化-智能感官联用的黄芩不同炮制品的炮制工艺研究及质量评价体系构建
Research on processing technology and quality evaluation system construction of different processed Scutellariae Radix products based on multi index optimization intelligent sensory combination
摘要
Abstract
Objective To optimize the optimal processing technology of different processed products of Huangqin(Scutellariae Radix,SR)[fried Scutellariae Radix(fSR),Scutellariae Radix charcoal(SRc),wine Scutellariae Radix(wSR)],and explore the correlation between sensory traits such as appearance,color,odor,taste,and the main active ingredients.Method The multi-index response surface methodology(RSM)was used,with baicalin,baicalein,wogonoside,wogonin,and appearance trait scores as evaluation indicators.The analytic hierarchy process and entropy weight method were used to calculate the weight coefficients and comprehensive scores of each indicator.Further utilize central combination design(CCD)-RSM to investigate the effects of temperature and processing time(soaking time and the alcohol ratio)on the processing technology.Using electronic sensory technology(electronic eye,electronic nose,electronic tongue)to analyze the response values of samples with different processing levels,and exploring the correlation between sensory traits(color L*,a*,b* value,odor sensor response value,taste sensor response value)and chemical composition through correlation analysis.Results The optimal process parameters were determined as follows:fSR at 205.4℃,6.5 min,SRc at 227.4℃,16 min,and wSR at 180℃,5 min(moistened for 50 min,with a yellow wine dosage of 18.2%).Correlation analysis shows that different degrees of processing of SR have distinguishable sensor response patterns:odor sensors S7 and S10 and taste sensors P6 and P10—P12 in fSR have a strong positive correlation with baicalin and wogonoside;In SRc and wSR,there is a strong negative correlation between multiple sensors and baicalin,while wogonin shows a strong positive correlation with multiple sensors SRc and a strong negative correlation with fSR.The electronic eye color values(L*,a*,b*)are significantly correlated with the degree of processing(ΔE*ab>1.5).Conclusion Optimizing the process is stable and feasible.The quality evaluation system based on electronic sensory technology can objectively distinguish the degree of processing,and the correlation between characteristics and components revealed provides theoretical basis and innovative methods for determining the endpoint of processing and quality control.关键词
黄芩/工艺优化/中心组合设计-响应面法/层次分析法/熵权法/智能感官/质量评价/色泽/气味/滋味/热分析技术/黄芩苷/黄芩素/汉黄芩苷/汉黄芩素/电子眼/电子鼻/电子舌分类
医药卫生引用本文复制引用
李宇婷,马俊楠,卜竹林,吴宇慧,孟祥龙,张朔生..基于多指标优化-智能感官联用的黄芩不同炮制品的炮制工艺研究及质量评价体系构建[J].中草药,2026,57(2):457-473,17.基金项目
山西省中医药科技创新工程项目(CZ2023041_019) （CZ2023041_019）
中药炮制山西省重点实验室开放课题基金资助项目(2023PZKF002) （2023PZKF002）
太原市揭榜挂帅项目"山西道地中药饮片质量提升关键技术研究及产业化"(2023048) （2023048）
山西省教育厅2024年度研究生教育创新计划研究生科研创新项目(2024SJ340) （2024SJ340）
山西中医药大学科技创新团队项目(2022TD1014) （2022TD1014）
山西省科研计划专项中药炮制山西省重点实验室建设(202404010920012) （202404010920012）
中药炮制研究创新团队中药材加工炮制传承与创新重点研究室(zyyyjs2024020) （zyyyjs2024020）
