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Identificación rápida del grado de fritura de Chuanxiong con vino basada en tecnología sensorial inteligente y análisis estadístico multidimensional

  • 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*

resumen

El objetivo es investigar las reglas de cambio en el color, olor y componentes durante el proceso de fritura de Chuanxiong con vino, seleccionando marcadores diferenciales para proporcionar una referencia para la estandarización del proceso y el establecimiento de normas de calidad. Se recolectaron 15 lotes de Chuanxiong de 4 áreas de producción. Se utilizó un colorímetro para identificar los cambios de color según el grado de fritura, una nariz electrónica para identificar los componentes olorosos, se aplicaron métodos estadísticos como PLS-DA, PCA, DFA y prueba de Fisher para reconocer los diferentes grados de fritura y establecer modelos de discriminación, seleccionando componentes diferenciales según valores VIP mayores a 1. Se usó cromatografía líquida de alta eficacia (HPLC) para detectar cambios en ácido ferúlico, lactonas de Chuanxiong y lactona de Gaoben durante el proceso. Los resultados mostraron que las diferencias principales se reflejan en los parámetros de color L* (luminancia), a* (rojiverde) y b* (amarilloazul), estableciendo un rango de referencia para el color en la fritura moderada. El análisis de olores indicó diferencias significativas entre grados, con 11 marcadores identificados y 4 diferenciales según VIP: 4-hidroxi-3-butilftalida, isopropil butirato, L-limoneno y 1-metoxiexano. El HPLC mostró cambios claros solo en la lactona de Gaoben, sin diferencias significativas en otros componentes. El estudio logró identificar rápidamente los grados de fritura usando tecnología sensorial electrónica y análisis de componentes diferenciales, con precisión de discriminación del 92.4% para color y 93.272% para olor, estableciendo rangos de referencia y seleccionando cuatro componentes olorosos diferenciales que apoyan la normalización y estándares de calidad.

palabra clave

Chuanxiong frito con vino; tecnología sensorial electrónica; detección de componentes; parámetros de color; marcadores diferenciales

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