中草药2026，Vol.57Issue(3)：840-858,19.DOI:10.7501/j.issn.0253-2670.2026.03.006
基于质量标志物-热分析-电子感官技术联用的焦山楂炮制工艺优化及感官品质评价研究
Optimization of processing technology and sensory quality evaluation of charred Crataegi Fructus based on quality marker-thermal analysis-electronic sensory technology
摘要
Abstract
Objective To analyze the quality marker(Q-Marker)of charred Shanzha(Crataegi Fructus)before and after processing based on fingerprint and multivariate statistical analysis,and guided by the differential components,optimize the processing technology of charred Crataegi Fructus using thermal analysis technology combined with single factor-response surface methodology,while quantitatively analyzing the color,odor,and taste before and after processing.Methods The HPLC fingerprint of charred Crataegi Fructus was established and subjected to multivariate statistical analysis to identify differential components before and after processing.Network pharmacology was further applied to preliminarily predict the potential action mechanisms of these differential components.The pyrolysis characteristics of Crataegi Fructus powder were analyzed using thermal analysis,and the screened markers—chlorogenic acid,hyperoside,and isoquercitrin—were selected as indicator compounds.The weights of these indicators were determined using the AHP-CRITIC comprehensive weighting method.The optimal processing temperature and time were then optimized through single-factor experiments and response surface methodology.Finally,electronic sensory technology was employed to quantitatively analyze differences in color,odor,and taste between raw and charred Crataegi Fructus.Results The fingerprint of charred Crataegi Fructus exhibited 10 common peaks,among which four major chemical components were identified.The similarity of all tested samples exceeded 0.9.Multivariate statistical analysis effectively distinguished raw Crataegi Fructus from charred Crataegi Fructus.Based on the"Five Principles"of traditional Chinese medicine Q-Marker and supported by network pharmacological analysis,chlorogenic acid,rutin,isoquercitrin,and hyperoside were screened as Q-Marker reflecting the quality changes before and after processing.Using chlorogenic acid,isoquercitrin,and hyperoside among these Q-Marker as indicator compounds,the optimal processing parameters for charred Crataegi Fructus were optimized to 238℃for 5.89 min.Electronic sensory evaluation revealed significant differences in color,odor,and taste between raw and charred Crataegi Fructus.Multivariate analysis of electronic nose data identified 11 sensors responding to compounds that serve as key indicators for discriminating between raw and processed products.Conclusion This study screened out the different components in the processing of charred Crataegi Fructus,and used them as the key index to optimize the processing technology of charred Crataegi Fructus,and determined the best processing technology.At the same time,the differences in color,odor and taste of charred Crataegi Fructus before and after processing were accurately quantified,which provided a scientific basis for the quality evaluation of charred Crataegi Fructus.关键词
焦山楂/工艺优化/质量标志物(Q-Marker)/热分析技术/电子感官技术/色泽/气味/味道/指纹图谱/多元统计分析/网络药理学/绿原酸/芦丁/异槲皮苷/金丝桃苷/AHP-CRITIC综合赋权法分类
医药卫生引用本文复制引用
孙琳,魏冰斌,王瑛,孟祥龙,闫晓宁,张朔生..基于质量标志物-热分析-电子感官技术联用的焦山楂炮制工艺优化及感官品质评价研究[J].中草药,2026,57(3):840-858,19.基金项目
国家自然科学基金青年基金项目(81303262) （81303262）
山西省应用基础研究计划项目(202303021211176) （202303021211176）
山西省重点研发计划项目(201903D321211) （201903D321211）
山西省中医药科技创新项目(CZ2023041_019) （CZ2023041_019）
太原市"双百攻关行动"第一批"揭榜挂帅"项目(2023048) （2023048）
山西省平台基础与人才专项(202304051001044) （202304051001044）
