中草药

樟帮蜜麸枳壳炮制全过程“形性味质”多维全息表征变化规律分析

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喻鸿敏, 祝婧, 钟凌云, 杨明, 万理, 陈泣, 陆兔林

中草药 | 药剂与工艺 2026,57(6): 2044-2059

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中草药 |药剂与工艺 2026 , 57 (6) : 2044 -2059

樟帮蜜麸枳壳炮制全过程“形性味质”多维全息表征变化规律分析

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喻鸿敏, 祝婧, 钟凌云, 杨明, 万理, 陈泣, 陆兔林

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喻鸿敏: 喻鸿敏,硕士研究生,从事中药炮制研究。E-mail:1739173839@qq.com

Multidimensional holographic characterization of “appearance, nature, odor, and texture” in variation patterns during processing of Zhangbang honey bran-fried Aurantii Fructus

YU Hongmin, ZHU Jing, ZHONG Lingyun, YANG Ming, WAN Li, CHEN Qi, LU Tulin

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doi: 10.7501/j.issn.0253-2670.2026.06.005

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目的通过对樟帮特色蜜麸枳壳honey bran Aurantii Fructus炮制全过程的“形性味质”进行多维动态关联分析，探讨蜜麸枳壳炮制全过程的多维表征变化规律。方法运用顶空气相色谱-质谱（headspace-gas chromatography-mass spectrometry，HS-GC-MS）和HPLC等方法对饮片挥发性成分与燥、效成分进行测定分析。利用色差仪、高分辨相机、质构仪与电子鼻等智能感官技术集合主成分分析（principal component analysis，PCA）、正交偏最小二乘-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）等方法对饮片的颜色、质地、气味等指标进行评价，将其转变为客观量化的表征信息；采用Pearson相关性分析结合Mantel test分析饮片“表-里”之间质量关键参数的联系。结果最佳炒制时间点（100～125 s）饮片的色泽与传统老药工经验鉴别结果一致，表现为a* 5.05～5.50，b* 38.01～39.25，质地适中（65.15～69.06 N）。炮制过程中，挥发性成分呈阶段性演变，其特征气味由果香、烘焙香渐变为焦香。成分定量分析显示，炮制后燥性成分被显著削减，而“宽中除胀”效应成分于炮制适中时含量相对较高，印证了“减燥增效”的炮制理论。Pearson相关性分析表明，饮片颜色、质地等外在质量与1,3,8-薄荷三烯、(+)-α-木兰花烯、γ-木兰花烯和3,5,6,7,8,3′,4′-七甲氧基黄酮等成分含量显著相关。结论通过对饮片“形性味质”等客观表征的综合分析，可以初步评价蜜麸枳壳在炮制全过程中的品质变化规律，为蜜麸枳壳饮片炮制程度的快速识别及质量控制提供了参考。

关键词

枳壳 / 樟帮 / 炮制程度 / 智能感官技术 / 色泽 / 质地 / 气味 / Pearson相关性分析 / Mantel test / 减燥增效 / 宽中除胀 / 1,3,8-薄荷三烯 / (+)-α-木兰花烯 / γ-木兰花烯 / 3,5,6,7,8,3′,4′-七甲氧基黄酮

Abstract

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Objective Through multidimensional dynamic correlation analysis of the “appearance, nature, odor, and texture” during the processing of Mifuzhiqiao (honey bran-fried Aurantii Fructus, hbAF), the multidimensional characterization variation patterns during the processing of hbAF were explored. Methods Headspace-gas chromatography-mass spectrometry (HS-GC-MS) and HPLC were employed to identify and analyze the volatile components, drying ingredients and effective ingredients of Chinese herbal decoction pieces. Intelligent sensory technologies such as colorimeters, high-resolution cameras, texture analyzers, and electronic noses were combined with methods including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) to evaluate indicators of the herbal decoction pieces, such as color, texture, and odor, and convert these indicators into objective and quantitative characterization information. Pearson correlation analysis combined with the Mantel test was used to analyze the relationships between key quality parameters of the “external characteristics-internal components” of the herbal decoction pieces. Results The study found that the color of the herbal decoction pieces at the optimal processing time (100—125 s) was consistent with the results of experience-based identification by traditional senior herbal processing technicians, with the color parameters showing a^* 5.05—5.50, b^* 38.01—39.25, and a moderate texture (65.15—69.06 N). During herbal processing, volatile components undergo phased evolution, with their characteristic odors gradually changing from fruity and baking aromas to a scorched aroma. Quantitative component analysis indicates that drying ingredients are significantly reduced after processing, while the components responsible for the “regulating vital energy and eliminating flatulence” effect have relatively higher contents at the properly processing stage, which corroborate the processing theory of “reducing dryness and enhancing efficacy”. Pearson correlation analysis showed that the external quality indicators of the samples, such as color and texture, were significantly correlated with the contents of components including 1,3,8-menthatriene, (+)-α-magnolene, γ-magnolene, and 3,5,6,7,8,3′,4′-heptemthoxyflavone. Conclusion Through the comprehensive analysis of objective characteristics such as the “appearance, nature, odor, and texture” of the samples, the law of quality changes of hbAF throughout the entire processing process can be preliminarily evaluated, which provides a reference for the rapid identification of the processing degree and quality control of hbAF.

Key words

Aurantii Fructus / Zhangbang / processing degree / intelligent sensory technologies / color / texture / odor / Pearson correlation analysis / Mantel test / reducing dryness and enhancing efficacy / regulating vital energy and eliminating flatulence / 1,3,8-menthatriene / (+)-α-magnolene / γ-magnolene / 3,5,6,7,8,3′,4′-heptemthoxyflavone

引用本文

喻鸿敏, 祝婧, 钟凌云, 杨明, 万理, 陈泣, 陆兔林. 樟帮蜜麸枳壳炮制全过程“形性味质”多维全息表征变化规律分析. 中草药, 2026 , 57 (6) : 2044 -2059 . DOI: 10.7501/j.issn.0253-2670.2026.06.005

YU Hongmin, ZHU Jing, ZHONG Lingyun, YANG Ming, WAN Li, CHEN Qi, LU Tulin. Multidimensional holographic characterization of “appearance, nature, odor, and texture” in variation patterns during processing of Zhangbang honey bran-fried Aurantii Fructus[J]. Chinese Traditional and Herbal Drugs, 2026 , 57 (6) : 2044 -2059 . DOI: 10.7501/j.issn.0253-2670.2026.06.005

基金

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国家重点研发计划项目 (2023YFC3504200); 国家自然科学基金资助项目 (82560775); 江西省中医药标委会2023年第一批标准化项目 (2023A23); 中药炮制传承创新与转化江西省重点实验室 (2024SSY07091); 江西中医药大学本科生创新创业训练计划项目 (202410412193X)

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2026年第57卷第6期

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doi: 10.7501/j.issn.0253-2670.2026.06.005

接收时间：2025-09-30
首发时间：2026-09-09

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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