中草药2026，Vol.57Issue(6)：2075-2085,11.DOI:10.7501/j.issn.0253-2670.2026.06.007
基于物理-化学-味觉多维信息融合的枳实薤白桂枝汤基准样品质量评价
Quality evaluation of Zhishi Xiebai Guizhi Decoction benchmark samples based on multidimensional fusion of physical,chemical and taste information
摘要
Abstract
Objective To establish the physical,chemical,and taste fingerprints of 15 batches of the classic traditional Chinese medicine formula Zhishi Xiebai Guizhi Decoction(ZXGD,枳实薤白桂枝汤)benchmark samples,as well as a method for determining the content of three index components.Methods Fifteen batches of ZXGD benchmark samples were prepared.A physical fingerprint was constructed using six physical parameters:solid content rate,conductivity,refractive index,surface tension,density,and pH value.Similarity evaluation,principal component analysis(PCA),and cluster analysis were employed for analytical evaluation of this physical fingerprint.HPLC was used to establish the chemical fingerprint of ZXGD,followed by similarity evaluation of the chemical fingerprint.Additionally,the contents of three index components(cinnamic acid,cinnamaldehyde,and synephrine)were determined via HPLC.Electronic tongue technology was applied to analyze the taste of ZXGD,construct a taste radar chart,and generate a heatmap to analyze the correlation between taste,chemical component contents,and physical properties.Results The similarity between the physical fingerprint of each of the 15 batches of benchmark samples and the control fingerprint was greater than 0.9.Results of hierarchical cluster analysis showed that the 15 batches of samples were clustered into two groups:one group included samples S1,S6,S11,S12,and S15,while the remaining benchmark samples formed the other group.Cluster analysis based on the contents of the three index components showed results consistent with those of the physical fingerprint analysis.The heatmap revealed that cinnamaldehyde and synephrine were strongly correlated with bitterness,bitter aftertaste,saltiness,and alkaline bitter aftertaste(P<0.05);pH value was significantly associated with sourness and richness;while synephrine exhibited correlation with electrical conductivity,refractive index,and pH value.Conclusion There is a correlation among the physical,chemical and taste attributes of ZXGD benchmark samples.The established"physical-chemical-sensory"multi-dimensional evaluation model can more comprehensively reflect the overall quality,providing a scientific basis for the quality control of ZXGD benchmark samples and the development of compound preparations.关键词
枳实薤白桂枝汤/物理指纹图谱/化学指纹图谱/电子舌/质量控制/多维信息融合/基准样品/肉桂酸/桂皮醛/辛弗林Key words
Zhishi Xiebai Guizhi Decoction/physical fingerprint/chemical fingerprint/electronic tongue/quality control/multidimensional fusion/benchmark sample/cinnamic acid/cinnamaldehyde/synephrine分类
医药卫生引用本文复制引用
李小美,王雪松,陶振,姚雪,徐小龙,殷洪梅,王振中..基于物理-化学-味觉多维信息融合的枳实薤白桂枝汤基准样品质量评价[J].中草药,2026,57(6):2075-2085,11.基金项目
国家长三角科技创新共同体联合攻关项目(2023CSJGG1700) （2023CSJGG1700）
