Exploration on connotation of'Bianzhuang Lunzhi'evaluating Schisandrae Chinensis Fructus based on digital color and odor
Objective:To investigate the correlation between digital color,odor and the quality of Schisandrae Chinensis Fructus,and explain the scientific connotation of'Bianzhuang Lunzhi'.Methods:The color and odor of Schisandra Chinensis Fructus were detected by colorimeter and electronic nose,and the contents of Gomisin A,Schisantherin A,Schisandrin A and Schisandrin B were determined by high performance liquid chromatography(HPLC).The correlation analysis was performed using SPSS 20.0 software.The prediction model was established by stepwise regression and validated with the test set samples.Results:There was a significant correlation between the maximum response value of the electronic nose sensors and the content of the four components(P＜0.05,P＜0.01),and a highly significant positive correlation between the L*,b*values of color and the content of the four components(P＜0.01).The L*and b*values were larger,the brighter and yellower the samples,the higher the contents of the four active components.The prediction models of'color-component content'and'odor-component content'were finally established,and the former,for example,were:Gomisin A:Y1=-0.020a*+0.036b*+0.514;Schisantherin A:Y2=-0.004a*+0.008b*+0.105;Schisandrin A:Y3=-0.006a*+0.010b*+0.148;Schisandrin B:Y4=-0.008a*+0.013b*+0.261.The predicted values were tested to be similar to the actual values,indicating that the prediction effect was excellent.Conclusion:The quantified color and odor values of Schisandrae Chinensis Fructus are significantly correlated with the intrinsic chemical components,which can be used to predict the contents of the four components accurately to a certain extent.This study initially reveals the correlation between the extrinsic traits and the intrinsic components of Schisandrae Chinensis Fructus,and preliminarily interprets the scientific connotation of'Bianzhuang Lunzhi'on Schisandrae Chinensis Fructus,to provide a research basis for the further development of a new quality evaluation system.
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