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Rapid Discrimination of Processing Degree of Wine-processed Chuanxiong Rhizoma Based on Intelligent Sensory Technology and Multivariate Statistical Analysis
更新时间：2026-01-07

    • Rapid Discrimination of Processing Degree of Wine-processed Chuanxiong Rhizoma Based on Intelligent Sensory Technology and Multivariate Statistical Analysis

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    • “In the field of traditional Chinese medicine processing, researchers have used electronic sensory technology and component content detection to quickly identify wine roasted Ligusticum chuanxiong at different processing levels, establish a reference range for color parameters, and screen out four different odor components, providing a basis for processing standardization and quality standard formulation.”
    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 32, Issue 3, Pages: 174-182(2026)

    • DOI：10.13422/j.cnki.syfjx.20252061    

      CLC： R242;R943.1;O657

    • Received：10 June 2025，

      Revised：2025-09-15，

      Accepted：24 September 2025，

      Published Online：22 September 2025，

      Published：05 February 2026

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  • ZHANG Xiaolong,MA Xiaoni,WANG Xinzhu,et al.Rapid Discrimination of Processing Degree of Wine-processed Chuanxiong Rhizoma Based on Intelligent Sensory Technology and Multivariate Statistical Analysis[J].Chinese Journal of Experimental Traditional Medical Formulae,2026,32(03):174-182. DOI： 10.13422/j.cnki.syfjx.20252061.

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YANG Guangming
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Related Institution

Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing，Jiangsu Key Laboratory of Chinese Medicine Processing，Key Research Laboratory of Chinese Materia Medica Processing Standards of National Administration of Traditional Chinese Medicine， Nanjing University of Chinese Medicine
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Key Laboratory for Quality Monitoring and Evaluation of Traditional Chinese Medicine， National Medical Products Administration，Chengdu Institute for Drug Control
Shimadzu Enterprise Management（China） Co. Ltd.
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