目的 研究制川乌炮制过程中各个阶段的气、味变化特征，表征制川乌炮制过程的气、味变化与内在有效成分之间的变化关系。方法 制作3批不同炮制时间的制川乌样品，使用电子鼻、电子舌对制川乌炮制过程中“气”“味”变化进行检测，通过雷达图、线性判别分析法（LDA）、主成分分析（PCA）对获取的数据进行分析处理，并与制川乌炮制过程中生物碱类成分进行相关性分析。结果 电子鼻、电子舌可以区分出制川乌不同炮制程度的样品。通过Pearson相关性分析得出，电子鼻FAC1与乌头碱、新乌头碱、苯甲酰乌头原碱、苯甲酰新乌头原碱、单酯型生物碱总量均呈显著相关性（P<0.01），电子舌FAC2与苯甲酰新乌头原碱、单酯型生物碱总量均呈显著相关（P<0.01），与苯甲酰乌头原碱含量呈相关性（P<0.05）。结论 电子鼻、电子舌仿生技术可运用于制川乌炮制过程质量研究，为中药炮制研究提供了一种新思路。

Objective To study the characteristics of gas and taste changes in different stages during the processing of Aconiti Radix Cocta (ARC), and characterize the relationship between the changes of gas and taste and the internal active components. Methods The changes of gas and taste of three batches of ARC samples with different processing time were detected by using electronic nose and electronic tongue system, the obtained data from processing were analyzed through the radar map, linear discriminant analysis (LDA), principal component analysis (PCA), and the correlation analysis was made with alkaloids from ARC processing. Results Electronic nose and electronic tongue could distinguish the samples of different processing degree of ARC. Pearson correlation analysis showed that electronic nose FAC1 was significantly correlated with aconitine, neoaconitine, benzoylaconitine, benzoylneoaconitine and monoester alkaloids (P<0.01). Electronic tongue FAC2 was significantly correlated with the total amount of benzoylaconitine and monoester alkaloids (P<0.01), and correlated with the content of benzoylaconitine (P<0.05). Conclusion The bionic technology of electronic nose and electronic tongue could be used to study the processing quality of ARC. This method provides a new way of thinking for the Chinese medicine processing study.

R283.1

国家重点研发计划项目（2018YFC1707004）