предыдущий|следующий

Быстрое распознавание степени обжарки Чуаньсю на основе интеллектуальных сенсорных технологий и многомерного статистического анализа

  • role： First author第一作者
  • Affiliation：

    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（TCM）， Nanjing University of Chinese Medicine，Nanjing 210023，China

    Institute of Medical Fungi and TCM Biotechnology，Nanjing University of Chinese Medicine，Nanjing University of Chinese Medicine，Nanjing 210023，China

  • Email：zhangxiaolong4502@163.com
  • Introduction：张晓龙，在读硕士，从事中药炮制及中药饮片质量标准研究，E-mail：zhangxiaolong4502@163.com
ZHANG Xiaolong12,  
  • Affiliation：

    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（TCM）， Nanjing University of Chinese Medicine，Nanjing 210023，China

    Institute of Medical Fungi and TCM Biotechnology，Nanjing University of Chinese Medicine，Nanjing University of Chinese Medicine，Nanjing 210023，China

MA Xiaoni12,  
  • Affiliation：

    Institute of Medical Fungi and TCM Biotechnology，Nanjing University of Chinese Medicine，Nanjing University of Chinese Medicine，Nanjing 210023，China

WANG Xinzhu2,  
  • Affiliation：

    Institute of Medical Fungi and TCM Biotechnology，Nanjing University of Chinese Medicine，Nanjing University of Chinese Medicine，Nanjing 210023，China

HU Po2,  
  • Affiliation：

    Institute of Medical Fungi and TCM Biotechnology，Nanjing University of Chinese Medicine，Nanjing University of Chinese Medicine，Nanjing 210023，China

PAN Yang2,  
  • role： Corresponding author通信作者
  • Affiliation：

    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（TCM）， Nanjing University of Chinese Medicine，Nanjing 210023，China

  • Email：ltl2021@njucm.edu.cn
  • Introduction：陆兔林，博士，教授，从事中药炮制及中药饮片质量标准研究，E-mail：ltl2021@njucm.edu.cn
LU Tulin1*,  
  • role： Corresponding author通信作者
  • Affiliation：

    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（TCM）， Nanjing University of Chinese Medicine，Nanjing 210023，China

  • Email：ygm@njucm.edu.cn
  • Introduction：杨光明，博士，教授，从事中药炮制及中药饮片质量标准研究，Tel：025-85811731，E-mail：ygm@njucm.edu.cn； *
YANG Guangming1*

реферат

Цель исследования - изучить закономерности изменения цвета, запаха и состава в процессе обжарки Чуаньсю, выявить дифференциальные маркеры для стандартизации технологии и разработки стандартов качества. Были собраны 15 партий Чуаньсю из 4 регионов, для определения изменений цветности при разной степени обжарки использовался колориметр, для анализа запаха - электронный нос, применялись статистические методы анализа (PLS-DA, PCA, DFA, критерий Фишера) для распознавания степеней обжарки и построения модели классификации, а переменные с VIP>1 выбирались как маркеры. Методом ВЭЖХ измеряли изменения содержания феруловой кислоты, различных лактонов в процессе обработки. Результаты показали, что основные различия связаны с параметрами цветности L* (яркость), a* (красно-зеленый), b* (жёлто-синий), на основе которых установлен референс по цвету для средней степени обжарки. Анализ запаха выявил значительные различия, было идентифицировано 11 маркеров запаха, из которых 4 выбраны по VIP: 4-гидрокси-3-бутилфентоин, изопропиловый бутаноат, леводравка и 1-метокси-гексан. ВЭЖХ показал существенные изменения лактонов, прочие компоненты значимых различий не показали. Вывод: исследование успешно реализовало быструю идентификацию разных степеней обжарки Чуаньсю с помощью электронных сенсорных технологий и анализа дифференциальных компонентов, с точностью классификации по цвету и запаху 92.4% и 93.272% соответственно, установив цветовой референс и выделив 4 дифференциальных ароматических маркера, что способствует стандартизации обработки и качества продукта.

ключеви́че слова́

Чуаньсю обжаренное на вине;электронные сенсорные технологии;анализ компонентов;параметры цветности;дифференциальные маркеры

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