基于电子鼻和HS-GC-MS技术结合相对气味活度值分析甘草不同炮制品气味差异及其物质基础

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中文摘要：以甘草不同炮制品(生甘草、药典法炙甘草、建昌帮法蜜炙甘草)为研究对象，利用电子鼻和顶空-气质联用(HS-GC-MS)技术分别从整体气味轮廓和具体挥发性成分两方面进行分析，并通过化学计量学筛选甘草不同炮制品的差异性成分，进而结合相对气味活度值(ROAV)阐明甘草不同炮制品气味差异及其气味形成的物质基础。结果表明，电子鼻可有效区分甘草不同炮制品，且甘草炮制前后气味差异较大，炙甘草与蜜炙甘草气味相近。利用HS-GC-MS技术对甘草及其炮制品的挥发性成分进行检测，共鉴定 49 个挥发性成分，其中生甘草 22 个、炙甘草 37 个、蜜炙甘草 32 个，3 者共有成分 14 个，甘草及其炮制品的挥发性成分种类及含量存在明显差异。采用主成分分析(PCA)和正交最小偏二乘法判别分析(OPLS-DA)进一步明确了甘草及其炮制品的挥发性成分存在明显的差异，因此以变量重要性投影值(VIP)>1 且P<0。05 为标准筛选了 23 个差异性成分，并结合ROAV法解析了生甘草具有的豆腥气味，可能与正己醛、2-戊基呋喃、1-辛烯-3-醇等物质的存在相关。与此同时，经炮制后，产生豆腥气味的相关成分含量降低，新增了 3-甲基丁醛、2-乙酰吡咯、苯乙醛等成分，从而使炙甘草和蜜炙甘草分别具有焦香气和蜜香气。炙甘草产生焦香气的原因，主要是增加了 3-甲基丁醛、2-乙酰吡咯等具有焦香气味的杂环类化合物有关;蜜炙甘草产生蜜香气的原因，主要是增加了苯乙醛等具有蜜香气味的芳香烃类化合物有关，辅料蜜糠的引入可能是建昌帮法蜜炙甘草的气味相较于药典法炙甘草更具浓郁蜜香气的原因。

外文标题：Electronic nose,HS-GC-MS,and relative odor activity value reveal odor differences and material basis of Glycyrrhizae Radix et Rhizoma products processed with different methods

外文摘要：The Glycyrrhizae Radix et Rhizoma products processed with different methods,including raw materials(S)and products processed with honey according to the method in the Chinese Pharmacopoeia(Z)and Jianchangbang method(M),were analyzed in terms of the odor profile and volatile components by the electronic nose and headspace-gas chromatography-mass spectrometry(HS-GC-MS).The differential components in the three products were screened by chemometrics,on the basis of which the relative odor activity value(ROAV)was adopted to elucidate the odor differences among different products and the material basis of their odors.The results showed that the electronic nose effectively distinguished the products of Glycyrrhizae Radix et Rhizoma processed with different methods.The odor of Glycyrrhizae Radix et Rhizoma before and after processing differed greatly,and the Z and M samples had similar odors.A total of 49 volatile components were identified,including 22,37,and 32 volatile components in S,Z,and M samples,respectively,among which 14 were common in the three products.There were significant differences in the categories and content of volatile components among different products.The results of principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)confirmed significant differences in the volatile components among products.Twenty-three differential components were screened out with the thresholds of variable importance in projection(VIP)value>1 and P<0.05.The soybean odor of the S samples was analyzed with the ROAV method,which suggested that this odor might be related to the presence of hexanal,2-pentylfuran,and 1-octene-3-ol.After processing,the content of these components was reduced,and new components such as 3-methylbutanal,2-acetylpyrrole,and benzeneacetaldehyde were generated.Accordingly,Z and M samples had burnt aroma and honey aroma,respectively.The burnt aroma of Z samples was mainly related to the generation of heterocyclic compounds such as 3-methylbutanal and 2-acetylpyrrole.The honey aroma of M samples was mainly related to the generation of aromatic hydrocarbons such as benzeneacetaldehyde.The use of honey chaff as the auxiliary material may contribute to the richer honey aroma of M samples produced with the Jianchangbang method than that of the Z samples produced with the method in the Chinese Pharmacopoeia.

外文关键词：

Glycyrrhizae Radix et Rhizomahoney chaffstir frying with honeyelectronic noseHS-GC-MSrelative odor activi-ty valuearoma components

作者：

商杰、彭嘉玉、郑郁清、邓湘君、龚文慧、辛力、柯瑞、郭静英、郑鹏、吕良玉、游雅情、张金莲

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作者单位：

江西中医药大学,江西南昌 330004

玉山县人民医院,江西上饶 334799

江西景德中药股份有限公司,江西景德镇 333000

关键词：

甘草蜜糠蜜炙电子鼻 HS-GC-MS 相对气味活度值香气成分

基金：

江西省标准化项目江西省标准化项目江西省标准化项目国家自然科学基金项目国家重点研发计划专项江西省重点研发计划项目国家级大学生创新创业训练计划项目国家级大学生创新创业训练计划项目

项目编号：

2021B012021B022023A19820607242018YFC170720620192BBG70073202310412027S202310412061

出版年：

2024

DOI：

10.19540/j.cnki.cjcmm.20240712.301

中国中药杂志

中国药学会

中国中药杂志

CSTPCD北大核心

影响因子：1.718

ISSN：1001-5302

年,卷(期)：2024.49(19)