目的 从气味变化角度对侧柏叶炒炭程度进行辨识。方法 采用气相色谱-离子迁移谱法（gas chromatography-ion mobility spectrometry，GC-IMS）对侧柏叶和不同炒制程度侧柏炭的气味进行检测，采用直观、聚类、指纹图谱法对其进行比较和定性分析。结果 通过气味分析可明显区分开侧柏叶及不同炒制程度侧柏炭，5-甲基糠醛、2-庚醇和2-乙酰呋喃可作为侧柏叶炒适中炭的标志物。结论 侧柏叶炒炭后气味发生了明显的变化，且与炮制程度相关，研究结果可为辨识炭药炮制程度研究提供了一定的思路。

Objective To identify the carbonizing degree of Platycladi Cacumen (PC) from the perspective of odor changes. Methods The odor of PC and Platycladi Cacumen Carbonisata (PCC) of different carbonizing degree were detected by gas chromatography-ion mobility spectrometry (GC-IMS), which is compared and qualitatively analyzed by intuitive, clustering and fingerprinting methods. Results It was clearly to distinguish PC and PCC of different carbonizing degree by odor analysis. 5-Methylfurfural, 2-heptanol and 2-acetylfuran can be used as markers of moderate PCC. Conclusion The odor of PC changed significantly after being carbonized and it is related to processing degree. The research results can provide a certain idea for the research on identifying the processing degree of charcoal medicine.

R283.1

山东省中医药高层次人才培育项目（2021）；全国中药特色技术传承人才培训项目（2019）；科技基础性工作专项分项目（2014FY111100）；齐鲁医派中医学术流派传承项目（中药蜜制与制炭特色技术，齐鲁道地药材炮制存性特色技术）；山东省中医药科技发展计划（2015-173）；山东省中医药科技发展计划（2017-130）；山东省职业教育技艺技能传承创新平台建设计划