石柱产黄连的气味数字化及等级研究
Study on the digitalization and grade of the odor of Coptis chinensis produced in Shizhu
冉继春 1吉光见稚代 1秦伟瀚 1阳勇 1舒智敏 1张小梅1
作者信息
摘要
目的 定量表征不同等级石柱产黄连的气味,分析黄连气味与外形、颜色、味道、生物碱含量间的相关性,以及气味检测对黄连品质评价的意义,划分石柱产黄连的气味等级.方法 采用色度仪、电子舌、电子鼻、HPLC等技术检测石柱产黄连的颜色、味道、气味、生物碱含量,结合SPSS 22.0、多元变量流计分析软件(SIMCA 14.1)进行相关性、灰色关联、正交偏最小二乘判别、聚类等分析方法,对石柱产黄连进行等级划分.结果 石柱产黄连的气味值与外观、颜色、味道、生物碱含量均具显著相关性,等级鉴别中外观值是最重要因素,其次是气味值,重新划分的三个等级石柱产黄连能通过偏最小二乘法判别分析模型显著区分.结论 石柱产黄连气味检测对其品质评价具有重要意义,为气味在中药材中的应用提供了参考.
Abstract
OBJECTIVE To quantitatively characterize the odor of different grades of Coptis chinensis Franch.(CC),to analyze the correlation between odor and shape,color,taste,and alkaloid content,and to establish a model that can quickly identify different grades of CC,and classify the odor levels of CC.METHODS Colorimeter,electronic tongue,electronic nose,and HPLC chromatography were used to detect the color,taste,odor,and alkaloid content of CC.In combination with SPSS 22.0 and SIMCA 14.1,correlation analysis and grey relation analysis,orthogonal partial least squares analysis,cluster analysis and other analysis methods were performed to evaluate CC.RESULTS The odor and shape,color,taste,alkaloid content of CC were significantly correlated.Appearance value was the most important factor in grade identification,followed by odor value.The three reclassified levels of CC could be significantly distinguished through partial least squares analysis model.CONCLUSION The odor detection of CC is of great significance for its quality evaluation,and which provides ideas and references for the application of odor in traditional Chinese medicine.
关键词
黄连/电子鼻/电子舌/色度仪/高效液相色谱/相关性分析/灰色关联分析/正交偏最小二乘法分析/聚类分析/鉴别/等级Key words
Coptis chinensis Franch./Electronic nose/Electronic tongue/Colorimeter/HPLC/Correlation analysis/Grey relational analysis/Orthogonal partial least squares analysis/Cluster analysis/Identification/Grade引用本文复制引用
基金项目
重庆市自然科学基金(cstc2020jcyjmsxmX0534)
重庆市绩效激励引导专项(jxj120210004)
重庆市绩效激励引导专项(cstc2021jxjl30025)
出版年
2024
NETL
NSTL
万方数据