中草药2026，Vol.57Issue(7)：2523-2535,13.DOI:10.7501/j.issn.0253-2670.2026.07.009
基于电子鼻和GC-MS技术结合相对气味活度值法分析六神曲发酵过程中挥发性成分的差异
Analysis of volatile components differences during fermentation process of Massa Medicata Fermentata based on electronic nose and GC-MS combined with relative odor activity value method
摘要
Abstract
Objective To compare the composition and content differences of volatile components in Liushenqu(六神曲,Massa Medicata Fermentata,MMF)samples with different fermentation times,clarify the material basis of the unique aroma of MMF,and identify the key components that give it its main characteristic aroma.Methods Taking MMF fermented for different durations as the research object,and electronic nose was used to characterize its overall odor profile,and gas chromatography-mass spectrometry(GC-MS)was combined to analyze the specific volatile components.Chemometrics was applied to screen the differential components at different fermentation stages,and the relative odor activity value(ROAV)was used to reveal the odor differences of MMF and the material basis for its odor formation.Results Based on the detection results of the W5S,W1W,and W2W sensors of the electronic nose,the fermentation process of MMF was clearly divided into three stages:T1-T4(initial fermentation),T5-T8(middle fermentation),and T9-T12(late fermentation).A total of 120 volatile components were identified by GC-MS.Principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)confirmed that there were significant differences in the volatile components of MMF at different fermentation times.A total of 49 differential components were screened out according to the criteria of variable importance in projection(VIP)＞1 and P＜0.05.Combined with the relative odor activity value method,5-hydroxymethylfurfural was identified as the component contributing the most to the characteristic aroma of the main body.2-Hexene,pentyl(9E)-octadec-9-enoate,3,5-dihydroxy-1-nonadecylbenzene,and methyl 2-methoxy-5-hexadecenoate played important modifying roles in the characteristic aroma.Conclusion The differences in volatile components during the fermentation of MMF can be effectively analyzed by electronic nose,GC-MS,combined with the relative odor activity value method,which provides a scientific basis for the identification and quality evaluation of MMF.关键词
六神曲/电子鼻/GC-MS/相对气味活度值/香气成分/发酵/挥发性成分/化学计量学/5-羟甲基糠醛/2-已烯/反式-9-十八烯酸戊酯/3,5-二羟基-1-十九烷基苯/2-甲氧基-5-十六碳烯酸甲酯分类
医药卫生引用本文复制引用
肖雅楠,王爽,张娜,殷晓雪,时海燕,包华音,徐男..基于电子鼻和GC-MS技术结合相对气味活度值法分析六神曲发酵过程中挥发性成分的差异[J].中草药,2026,57(7):2523-2535,13.基金项目
国家中医药综合改革示范区中医药科技共建项目(GZY-KJS-SD-2024-054) （GZY-KJS-SD-2024-054）
山东省中医药科技面上项目(M20242223) （M20242223）
山东省科技型中小企业创新能力提升工程(2022TSGC1057) （2022TSGC1057）
山东省科技型中小企业创新能力提升工程(2024TSGC0338) （2024TSGC0338）
济南市"新高校20条"引进创新团队项目(202534034) （202534034）
