Analyzing Differences in Volatile Components of Citri Reticulatae Pericarpium Before and After Being Stir-fried with Halloysitum Rubrum Based on HS-GC-MS and Intelligent Sensory Technology

XIN Li; WEN Jiawen; GONG Wenhui; ZHAO Beibei; YAN Shihao; CHEN Huashi; LE Haiping; ZHANG Jinlian; XUE Yanhua

doi:10.13422/j.cnki.syfjx.20250663

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Analyzing Differences in Volatile Components of Citri Reticulatae Pericarpium Before and After Being Stir-fried with Halloysitum Rubrum Based on HS-GC-MS and Intelligent Sensory Technology

更新时间：2025-03-06

- Analyzing Differences in Volatile Components of Citri Reticulatae Pericarpium Before and After Being Stir-fried with Halloysitum Rubrum Based on HS-GC-MS and Intelligent Sensory Technology
  增强出版
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 31, Issue 7, Pages: 157-162(2025)
- 作者机构：
  
  1.江西中医药大学，南昌 330004
  2.建昌帮药业有限公司，江西抚州 344100
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20250663
  CLC： R22;R28;R943.1;O657
- Received：03 July 2024，
  
  Accepted：24 September 2024，
  
  Online First：24 September 2024，
  
  Published：05 April 2025
- 稿件说明：
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辛力,温佳文,龚文慧等.基于HS-GC-MS及智能感官技术分析赤石脂炒陈皮炮制前后的挥发性成分差异[J].中国实验方剂学杂志,2025,31(07):157-162.

XIN Li,WEN Jiawen,GONG Wenhui,et al.Analyzing Differences in Volatile Components of Citri Reticulatae Pericarpium Before and After Being Stir-fried with Halloysitum Rubrum Based on HS-GC-MS and Intelligent Sensory Technology[J].Chinese Journal of Experimental Traditional Medical Formulae,2025,31(07):157-162.
辛力,温佳文,龚文慧等.基于HS-GC-MS及智能感官技术分析赤石脂炒陈皮炮制前后的挥发性成分差异[J].中国实验方剂学杂志,2025,31(07):157-162. DOI： 10.13422/j.cnki.syfjx.20250663.

XIN Li,WEN Jiawen,GONG Wenhui,et al.Analyzing Differences in Volatile Components of Citri Reticulatae Pericarpium Before and After Being Stir-fried with Halloysitum Rubrum Based on HS-GC-MS and Intelligent Sensory Technology[J].Chinese Journal of Experimental Traditional Medical Formulae,2025,31(07):157-162. DOI： 10.13422/j.cnki.syfjx.20250663.

摘要

目的

通过分析赤石脂炒陈皮炮制前后颜色、气味及挥发性成分的差异，探讨炮制后健脾功效增强的物质基础及辅料赤石脂炮制饮片的科学内涵。

方法

通过顶空气相色谱-质谱法（HS-GC-MS）对炮制前后样品的挥发性成分进行鉴定及相对定量，利用主成分分析（PCA）和正交偏最小二乘法-判别分析（OPLS-DA）对其挥发性成分进行分析，根据变量重要性投影（VIP）值>1.5的原则筛选得到炮制前后的挥发性差异成分，并结合色差仪、电子鼻等智能感官技术识别经赤石脂炒制前后陈皮的色度和气味信息，运用Pearson相关性分析探究挥发性差异成分与色度值之间的关联。

结果

从陈皮及赤石脂炒陈皮中共鉴定出112个挥发性成分，其中陈皮检出成分84个、赤石脂炒陈皮检出成分97个，并筛选出

-蒎烯、

-月桂烯、芳樟醇、桧烯、罗勒烯异构体混合物、A-罗勒烯、

-榄香烯7个差异性成分。陈皮经赤石脂炮制后明度值（

）、黄蓝色值（

）和总色度值（

）降低，红绿色值（

）升高（

0.01）；S4、S5、S10、S13传感器响应值升高，S3、S8传感器响应值降低（

0.05）；相关性分析显示，

-蒎烯、

-月桂烯与

、

呈负相关，与

呈正相关；桧烯与

、

呈正相关；芳樟醇与

、

呈正相关，与

呈负相关；罗勒烯异构体混合物与

呈正相关。

结论

陈皮经赤石脂炮制后外观颜色、气味及挥发性成分均发生明显变化，

-蒎烯、

β-

月桂烯、桧烯、芳樟醇、A-罗勒烯等成分是赤石脂炒陈皮炮制前后挥发性成分的特征性成分，可为陈皮及其炮制品的质量评价和临床应用提供参考。

Abstract

Objective

To analyze the differences in color， odor and volatile components of Citri Reticulatae Pericarpium（CRP） before and after being stir-fried with Halloysitum Rubrum， and to explore the material basis of enhancing the effect of strengthening spleen after processing and the scientific connotation of decoction pieces processed with Halloysitum Rubrum as the auxiliary material.

Methods

The volatile components of the samples before and after processing were identified and relatively quantified by headspace gas chromatography-mass spectrometry（HS-GC-MS）， and the volatile components were analyzed by principal component analysis（PCA） and orthogonal partial least squares-discriminant analysis（OPLS-DA）. According to the principle of variable importance in the projection（VIP） value>1.5， volatile differential components before and after processing were screened. And combined with intelligent sensory technologies such as colorimeter and electronic nose， the chroma and odor information of CRP before and after being stir-fried with Halloysitum Rubrum were identified. Pearson correlation analysis was used to explore the correlation between volatile differential components and chroma values.

Results

A total of 112 volatile components were identified from CRP and CRP stir-fried with Halloysitum Rubrum， of which 84 were from CRP and 97 were from CRP stir-fried with Halloysitum Rubrum. And 7 differential components were selected， including

-pinene，

-myrcene， linalool， sabinene， ocimene isomer mixture， A-ocimene， and

-elemene. After being processed with Halloysitum Rubrum， the brightness value（

）， yellow-blue value（

） and total chromatic value（

） of CRP were decreased（

0.01）， and red-green value（

） was increased（

0.01）， the response values of S4， S5， S10 and S13 sensors were significantly increased（

0.05）， and the response values of S3 and S8 sensors were significantly decreased（

0.05）. Correlation analysis showed that

-pinene and

-myrcene were negatively correlated with

and

， but positively correlated with

. Sabinene was positively correlated with

and

. Linalool was positively correlated with

and E

， and negatively correlated with

. The ocimene isomer mixture was positively correlated with the

Conclusion

After being processed with Halloysitum Rubrum， the appearance color， odor and volatile components of CRP change significantly， and

-pinene，

-myrcene， sabinene， linalool and A-ocimene are the characteristic volatile components before and after processing， which can provide references for the quality evaluation and clinical application of CRP and its processed products.

关键词

Keywords

references

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