目的 探究谷糠、麦麸、蜜糠和蜜麸特征风味成分及差异性风味成分。方法 利用顶空-气相色谱-质谱法（headspace-gas chromatography-mass spectrometry，HS-GC-MS）对谷糠、麦麸、蜜糠和蜜麸样品进行检测，运用相对气味活度值（relative odor activity value，ROAV）分析其关键香气成分，并结合多元统计分析及关键风味成分（ROAV＞1），对4种不同辅料挥发性成分中的差异性风味成分进行比较分析。结果 从谷糠、麦麸、蜜糠和蜜麸中分别鉴定出19种、12种、24种、26种挥发性成分。ROAV法确定了谷糠、麦麸、蜜糠、蜜麸风味贡献最大的成分分别为癸醛（柑橘香、青草味）、2-正戊基呋喃（青草味、熟谷味）、癸醛、5-甲基呋喃醛（甜香、焦糖气味）。差异性风味成分分析结果显示，庚醛、正辛醛、癸醛、壬醛、γ-松油烯可作为区分糠类辅料和麸类辅料的风味成分。谷糠、麦麸经蜜制为蜜糠、蜜麸后其原有的清香、果香、花香减弱，增加了引发食欲的焦糖香、烘烤香。结论 “蜜香气”“焦香味”可能与美拉德反应及糖降解反应生成的5-甲基呋喃醛、γ-丁内酯等醛类产物有关，“焦麸气”的香气来源与美拉德反应生成的2,5-二甲基吡嗪等吡嗪类成分密切相关。研究客观地评价4种不同辅料的风味成分，为糠类、麸类辅料炮制饮片提供科学内涵的理论依据。

Objective In order to explore the characteristics and different flavor components of chaff, bran, honey bran and honey chaff. Methods Headspace-gas chromatography-mass spectrometry (HS-GC-MS) was used to analyze the sample powders of the four adjuvant materials. The relative odor activity value (ROAV) was used to clarify the key aroma components. Multivariate statistics, combined with the key flavor components (ROAV > 1) were used to analyze and compare the different components in the volatile components of the four adjuvant materials. Results The results showed that 19, 12, 24 and 26 volatile components were identified from chaff, bran, honey chaff and honey bran, separately. The ROAV method determined that the components with the greatest contribution to the flavor of chaff, bran, honey chaff and honey bran were decyl aldehyde (citrus aroma, grassy flavor), 2-pentylfuran (grassy flavor, cooked grain flavor), decyl aldehyde, and 5-methylfuranal (sweet aroma, caramel flavor). The results of differential flavor component analysis showed heptaldehyde, n-octanal, decyl aldehyd, nonanal and γ-terpinene can be used as flavor components to distinguish chaff and bran. The fragrance, fruity and floral aroma are weakened after chaff and bran were processed into honey chaff and honey bran, while the caramel aroma and baking aroma that arouse appetite were increased. Conclusion “Honey aroma” and “scorched aroma” may be related to aldehyde products such as 5-methylfuran aldehyde and γ-butyrolactone generated by Maillard reaction and sugar degradation reaction, and the aroma source of “scorche chaff aroma” is closely related to pyrazine components such as 2,5-dimethylpyrazine generated by Maillard reaction. This study scientifically and objectively evaluates the flavor components of the four adjuvant materials, which provides the theoretical basis of scientific connotation for the preparation of decoction pieces with chaff and bran excipients.

R283.6

国家中医药管理局2022年中药炮制技术传承创新项目（GZY-KJS-2022-051）；江西省中医药标委会2021年第二批标准化项目（2021B01）；江西省中医药标委会2021年第二批标准化项目（2021B02）；江西省中医药标委会2023年第一批标准化项目（2023A19）；国家自然科学基金（82060724）；大学生创新创业训练计划项目（202310412027）；大学生创新创业训练计划项目（S202310412061）；大学生创新创业训练计划项目（202210412288）；江西中医药大学首批科技创新团队（CXTD22003）