目的 采用超快速气相电子鼻技术，解析麦芽炒制过程中产生的香气成分的物质基础及其变化规律。方法 采用炒药机炒制得不同炮制时间的麦芽样品，以顶空进样方式，使用超快速气相电子鼻对麦芽炒制过程中产生的香气成分进行检测，运用AroChemBase数据库得出定性结果，再根据峰面积数据，筛选出区分能力强的色谱峰作为传感器进行化学计量学分析。结果 生麦芽中固有及加热过程中产生的成分共18种，包括乙醇、丙烯醛、叔丁醇、丙-2-酮、异丁醛、丁醛、2，3-丁二酮、2-甲基呋喃、3-甲基丁醛、2-甲基丁醛、2，3-戊二酮、己醛、3-己醇、糠醛、3-甲基丁酸乙酯、糠醇、5-甲基糠醛、2-乙基-3，6-二甲基吡嗪。根据外观性状判别，综合气味信息描述与文献研究，推测3-甲基丁醛、2-甲基丁醛为炒制过程中“香气”产生的物质基础，糠醛、2，3-丁二酮、2-乙基-3，6-二甲基吡嗪为“焦香气”产生的物质基础。结论 随着麦芽炒制程度的不断增加，气味变化呈现出一定规律性。使用Heracles Neo超快速气相电子鼻可以快速分析麦芽炒制过程中“香气”产生可能的物质基础。

Objective Ultra-fast gas phase electronic nose technology was used to analyze the material basis and change rules of aroma components produced in the Maiya (Hordei Fructus Germinatus, HFG) stir-frying process. Methods The HFG samples with different processing times was stir-fried by using a herbal medicine roaster. The aroma components produced in the process of HFG roasting were detected by ultrafast gas-phase electronic nose with headspace injection. AroChemBase database was used to achieve qualitative results. According to the peak area data, the chromatographic peaks with strong distinguishing ability were selected as sensors for chemometrics analysis. Results There were 18 components inherent in the raw HFG or generated during its heating process, including ethanol, propenal, 2-methyl-2-propanol, propan-2-one, 2-methylpropanal, butanal, butane-2,3-dione, 2-methylfuran, 3-methylbutanal, 2-methylbutanal, 2,3-pentanedione, hexanal, 3-hexanol, furfural, ethyl isovalerate, furfuryl alcohol, 5-methylfurfural, 2-ethyl-3,6-dimethylpyrazine. According to appearance characteristics, odor information and literature researches, we speculated that 3-methylbutanal and 2-methylbutanal are the material basis of “aroma”, furfural, 2,3-butanedione and 2-ethyl-3,6-dimethylpyrazine are the material basis of “burnt aroma”. Conclusion The change of odour showed a certain regularity when the stir-frying level increasing. Using the Heracles Neo ultra-fast gas phase electronic nose can quickly analyze the material basis of the “aroma” components which produced during the HFG frying process.

R283.6

国家重点研发计划：中药饮片质量识别关键技术研究（2018YFC1707000）；2021年江苏省研究生科研与实践创新项目（SJCX21_0702）