目的 通過研究酒烏梢蛇Ptyas在不同炮制程度下顏色、氣味和核苷類成分的差異及動態(tài)變化規(guī)律,辨識不同炮制程度的酒烏梢蛇飲片。方法 采用HPLC法測定不同炮制程度酒烏梢蛇飲片內(nèi)在質(zhì)量成分尿嘧啶、次黃嘌呤、黃嘌呤、肌苷、鳥苷的含量;分別采用高清相機和超快速氣相電子鼻采集不同炮制程度酒烏梢蛇飲片的顏色和氣味信息,結(jié)合偏最小二乘-判別分析(partial least squares-discriminant analysis,PLS-DA)、貝葉斯判別分析(Bayesian discriminant analysis,BDA)和正交偏最小二乘-判別分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)等多元統(tǒng)計分析方法,建立判別模型,區(qū)分不同炮制程度的酒烏梢蛇飲片。結(jié)果 含量測定結(jié)果顯示不同炮制程度的酒烏梢蛇核苷成分變化復(fù)雜,模型分類效果差;以高清圖像RGB量化提取和電子鼻氣味采集分別建立的OPLS-DA模型穩(wěn)定可靠,適用于不同炮制程度酒烏梢蛇的分類及預(yù)測判別;其中醋酸乙酯、3-乙酰吡啶、1-戊烯-3-酮、正癸烯、2-乙氧基丁烷、2-壬烯醛等成分可能為區(qū)分不同炮制程度酒烏梢蛇飲片的氣味差異標志物。結(jié)論 建立的顏色及氣味辨別模型可用于不同炮制程度酒烏梢蛇飲片的快速區(qū)分,為烏梢蛇炮制過程中的質(zhì)量控制及“辨狀論質(zhì)”提供依據(jù)。

Objective To identify the yellow rice wine-processing Wushaoshe (Ptyas) with different processing degrees by studying the differences and dynamic change patterns of color, odor and nucleoside components of the yellow rice wine-processing Ptyas under different processing degrees. Methods In this study, HPLC was used to determine the contents of the intrinsic quality components uracil, hypoxanthine, xanthine, inosine and guanosine in the decoction pieces of the yellow rice wine-processing Ptyas with different processing degrees. High-definition cameras and ultra-fast gas-phase electronic nose acquisition were respectively adopted to collect the color and odor information of the yellow rice wine-processing Ptyas with different processing degrees. Combined with multivariate statistical analysis methods such as partial least squares-discriminant analysis (PLS-DA), Bayesian discriminant analysis (BDA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), a discrimination model was established to distinguish the yellow rice wine-processing Ptyas with different processing degrees. Results The content determination results show that the nucleoside components of the yellow rice wine-processing Ptyas with different processing degrees change complexly, and the classification effect of the model is poor. The OPLS-DA models established respectively by RGB quantization extraction of high-definition images and electronic nose odor collection are stable and reliable, and are suitable for the classification, prediction and discrimination of the yellow rice wine-processing Ptyas with different processing degrees. Components such as ethyl acetate, 3-acetylpyridine, 1-penten-3-one, 1-decene, sec-butyl ethyl ether, and non-2-enal may be the odor difference markers for differentiating the decoction pieces of the yellow rice wine-processing Ptyas with different processing degrees. Conclusion The color and odor discrimination model established in this study can be used for the rapid distinction of the yellow rice wine-processing Ptyas with different processing degrees, providing a basis for the quality control and “judging the appearance and quality” during the processing of the Ptyas.

R283.6

國家重點研發(fā)計劃項目（2023YFC3504200）