目的 比较酒洗、酒浸、酒炙等不同方法炮制酒当归挥发性特异气味成分差异，为建立当归不同炮制品鉴别方法和进一步研究当归传统方法炮制作用机制提供研究思路。方法 气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）对不同浓度酒洗当归及不同方法炮制当归样品挥发性成分进行检测并比较成分变化；结合SIMCA 14.1软件进行主成分分析（PCA）、偏最小二乘判别分析（PLS-DA）分析和正交偏最小二乘判别分析（OPLS-DA）分析其挥发性成分的差异。结果 GC-IMS指纹图谱显示不同浓度酒洗当归的挥发性成分存在差异，明确定性的挥发性成分有55种单体及部分物质的二聚体和聚合物；2-辛醇、E-2-庚醛、丙酮、2-戊酮和5-甲基-2-呋喃甲醇等可作为酒洗当归的特征挥发物质；醋酸乙酯、3-甲基-1-戊醇、2-己醇和2-甲基丁酸乙酯等可作为酒浸当归的特征风味物质；糠醛二聚体、3-甲基丁醇和苯甲醛等可作为酒炙当归的特征挥发性物质；PCA结果显示，各组样品分离度良好；PLS-DA分析结果显示，2-十一烯醛、2-丁酮、丙酮等为不同浓度酒洗当归样品差异成分；OPLS-DA分析结果显示，2-十一烯醛、辛酸乙酯及二聚体、丙酮等为不同方法炮制的当归样品主要差异成分。结论 GC-IMS技术结合化学计量学方法证明当归酒洗、酒浸与酒炙挥发性成分存在差异，为进一步挖掘经方中传统炮制方法的研究提供参考。

Objective To compare the difference of volatile specific odor components of Angelicae Sinensis Radix (ASR) processed by different methods such as yellow wine washing, dipping and firing, so as to provide research ideas for establishing the identification methods of different processed products of ASR and further study the mechanism of ASR traditional methods. Methods Gas chromatography-ion mobility spectrometry (GC-IMS) was used to detect and compare the volatile components of ASR samples washed with different concentrations and processed by different methods, and compare the composition changes. PCA, partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to analyze the differences in volatile components combined with SIMCA 14.1 software. Results GC-IMS fingerprints showed that the volatile components of ASR at different concentrations were different. It was identified that the volatile components included 55 monomers and dimers and polymers of some substances. 2-Octanol, E-2-heptan aldehydes, acetone, 2-pentanone and 5-methyl-2-furan methanol could be used as the characteristic volatile substances of yellow wine washing of ASR. Ethyl acetate, 3-methyl-1-pentanol, 2-hexanol and ethyl 2-methylbutyrate could be used as characteristic flavor substances of yellow wine dipping of ASR. Furfural dimer, 3-methylbutanol and benzaldehyde could be used as characteristic volatile substances of yellow wine firing of ASR. The results of PCA showed that the resolution of each group of samples was good. PLS-DA analysis showed that 2-undecenal, 2-butanone, and acetone were different components with different concentrations yellow wine washing of ASR samples. OPLS-DA analysis showed that 2-undecenal, ethyl octanoate, dimer and acetone were the main components of ASR samples processed by different methods. Conclusion The GC-IMS technology combined with stoichiometry proved that the volatile components of ASR processed by yellow wine washing, dipping and firing were different, which provided a reference for further research on traditional processing methods in classical prescription.

R283.1

公益性行业专项-中药炮制技术传承基地建设（00104296）；河南中医药大学2019年度研究生科研创新类立项项目（2019KYCX012）