中草药2026，Vol.57Issue(6)：2044-2059,16.DOI:10.7501/j.issn.0253-2670.2026.06.005
樟帮蜜麸枳壳炮制全过程"形性味质"多维全息表征变化规律分析
Multidimensional holographic characterization of"appearance,nature,odor,and texture"in variation patterns during processing of Zhangbang honey bran-fried Aurantii Fructus
摘要
Abstract
Objective Through multidimensional dynamic correlation analysis of the"appearance,nature,odor,and texture"during the processing of Mifuzhiqiao(honey bran-fried Aurantii Fructus,hbAF),the multidimensional characterization variation patterns during the processing of hbAF were explored.Methods Headspace-gas chromatography-mass spectrometry(HS-GC-MS)and HPLC were employed to identify and analyze the volatile components,drying ingredients and effective ingredients of Chinese herbal decoction pieces.Intelligent sensory technologies such as colorimeters,high-resolution cameras,texture analyzers,and electronic noses were combined with methods including principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)to evaluate indicators of the herbal decoction pieces,such as color,texture,and odor,and convert these indicators into objective and quantitative characterization information.Pearson correlation analysis combined with the Mantel test was used to analyze the relationships between key quality parameters of the"external characteristics-internal components"of the herbal decoction pieces.Results The study found that the color of the herbal decoction pieces at the optimal processing time(100-125 s)was consistent with the results of experience-based identification by traditional senior herbal processing technicians,with the color parameters showing a*5.05-5.50,b* 38.01-39.25,and a moderate texture(65.15-69.06 N).During herbal processing,volatile components undergo phased evolution,with their characteristic odors gradually changing from fruity and baking aromas to a scorched aroma.Quantitative component analysis indicates that drying ingredients are significantly reduced after processing,while the components responsible for the"regulating vital energy and eliminating flatulence"effect have relatively higher contents at the properly processing stage,which corroborate the processing theory of"reducing dryness and enhancing efficacy".Pearson correlation analysis showed that the external quality indicators of the samples,such as color and texture,were significantly correlated with the contents of components including 1,3,8-menthatriene,(+)-α-magnolene,γ-magnolene,and 3,5,6,7,8,3′,4′-heptemthoxyflavone.Conclusion Through the comprehensive analysis of objective characteristics such as the"appearance,nature,odor,and texture"of the samples,the law of quality changes of hbAF throughout the entire processing process can be preliminarily evaluated,which provides a reference for the rapid identification of the processing degree and quality control of hbAF.关键词
枳壳/樟帮/炮制程度/智能感官技术/色泽/质地/气味/Pearson相关性分析/Mantel test/减燥增效/宽中除胀/1,3,8-薄荷三烯/(+)-α-木兰花烯/γ-木兰花烯/3,5,6,7,8,3′,4′-七甲氧基黄酮分类
医药卫生引用本文复制引用
喻鸿敏,祝婧,钟凌云,杨明,万理,陈泣,陆兔林..樟帮蜜麸枳壳炮制全过程"形性味质"多维全息表征变化规律分析[J].中草药,2026,57(6):2044-2059,16.基金项目
国家重点研发计划项目(2023YFC3504200) （2023YFC3504200）
国家自然科学基金资助项目(82560775) （82560775）
江西省中医药标委会2023年第一批标准化项目(2023A23) （2023A23）
中药炮制传承创新与转化江西省重点实验室(2024SSY07091) （2024SSY07091）
江西中医药大学本科生创新创业训练计划项目(202410412193X) （202410412193X）
