目的 构建酒当归不同炮制程度快速辨识模型，为酒当归饮片智能化生产奠定基础。方法 采用测色仪提取炮制过程的颜色特征值，利用超快速气相电子鼻获取气味信息，借助近红外光谱仪获取近红外光谱（near infrared spectroscopy，NIRS）信息，通过化学计量学分析对数据进行处理分析，建立不同炮制程度酒当归快速辨识模型。结果 基于色度值结合主成分分析（principal component analysis，PCA）、基于气味信息结合判别因子分析（discriminant factor analysis，DFA）和正交偏最小二乘-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）、基于NIRS信息结合OPLS-DA建立的辨识模型均能够准确辨识4类不同炮制程度的酒当归样品。共鉴定出22种气味成分，发现α-蒎烯、癸酸甲酯、β-蒎烯、2-甲基呋喃、十二内酯、丁酸辛酯、环己甲酸乙酯、肉桂酸异丙酯、柠檬烯、2-异丁基-3-甲氧基吡嗪10个气味成分作为引起当归炮制过程产生差异性的挥发性物质。结论 基于智能感官技术及NIRS技术实现了对不同炮制程度酒当归的快速准确辨识，为酒当归及其他中药饮片的炮制程度的快速识别及质量控制提供参考。

Objective A rapid discrimination model for accurately distinguishing the different processing degrees of Danggui (Angelicae Sinensis Radix, ASR) with yellow rice wine was established, which laid a foundation for the intelligent production of ASR. Methods The colorimetric values were extracted by the colorimeter, the odor information was obtained by the ultra fast gas phase electronic nose, the near infrared spectroscopy (NIRS) information was obtained by the near infrared spectrometer, and the data were processed and analyzed by chemometrics, so as to establish a fast discrimination model for different processing degrees of ASR. Results The discrimination model based on colorimetric values combined with principal component analysis (PCA), odor information combined with discriminant factor analysis (DFA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), and spectral information combined with OPLS-DA can all classify samples into four categories. A total of 22 odor components were identified in this study, and ten odor components, including α-pinene, methyl decanoate, β-pinene, 2-methylfuran, δ-dodecalactone, octyl butanoate, ethyl cyclohexanecarboxylate, isopropyl cinnamate, limonene, 2-isobutyl-3-methoxypyrazine were selected as volatile substances that caused differences in the processing of ASR. Conclusion Based on intelligent sensory technology and NIRS technology, this study successfully achieved the rapid and accurate distinction of the different processing degrees of ASR with yellow rice wine, providing a reference for the rapid identification and quality control of the processing degrees of ASR with yellow rice wine and other traditional Chinese medicine decoction pieces.

R283.6

国家重点研发计划项目(2023YFC3504200)