目的 基于电子仿生感官技术探索山楂Crataegi Fructus生品、炒山楂、焦山楂、山楂炭炮制过程变化规律，表征炮制过程中的颜色、味道变化与内在有机酸之间的关系，为山楂质量控制及评价提供依据。方法 利用电子眼技术，通过明度值（L^*）、黄蓝值（b^*）、红绿值（a^*）和总色度值（E_ab^*）对山楂生品及不同炮制品的颜色进行客观表征。利用电子舌技术，采集山楂生品及不同炮制品的味觉值，绘制雷达图，通过建立主成分分析（principal component analysis，PCA）模型、偏最小二乘-判别分析（partial least squares-discriminant analysis，PLS-DA）模型、正交偏最小二乘-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）模型来区分山楂生品及其炮制品，并与山楂炮制过程中总有机酸进行相关性分析。结果 电子眼分析结果显示，随着炮制程度的加深，整体颜色变暗加深、红色度值先升高后降低，黄色度值降低，E_ab^*、L^*与b^*数值明显下降。电子舌分析结果显示，随着炮制程度的加深，酸味先增加后减小；鲜味先减小后增加；涩味、涩味回味减弱；山楂炭苦味、鲜味明显增加。滴定分析结果显示，有机酸的含量随着炮制程度的加深，呈现先升高后降低的趋势，其中炒山楂有机酸含量最高。通过Pearson相关性分析得出，电子舌酸味、涩味、涩味回味、丰富性与电子眼L^*、a^*、b^*、E_ab^*均呈显著正相关（P＜0.01），苦味、鲜味、咸味与L^*、a^*、b^*、E_ab^*均呈显著负相关（P＜0.01），苦味回味与a^*呈显著负相关（P＜0.01）。电子眼色度值颜色特征PCA降维后第1主成分（FAC1）与总有机酸含量呈显著相关性（P＜0.01），电子舌味觉响应值PCA降维后FAC1、第2主成分（FAC2）均与总有机酸含量呈显著相关性（P＜0.01）。结论 基于电子仿生感官技术，将外观、味道特征客观化，可对山楂生品及不同炮制品进行鉴别，并将客观数据作为山楂质量评价依据之一。

Objective Based on electronic bionic sensory technology, the changes of hawthorn raw products, fried hawthorn, burnt hawthorn and hawthorn charcoal during processing were explored, and the relationship between color, taste changes and internal organic acids during processing was characterized, which provided a basis for quality control and evaluation of hawthorn. Methods Using electronic eye technology, the color of raw hawthorn and different processed products was objectively characterized by lightness value (L^*), yellow-blue value (b^*), red-green value (a^*) and total color value (E_ab^*). The electronic tongue technology was used to collect the taste values of raw hawthorn and different processed products, and the radar map was drawn. The PCA model, PLS-DA model and OPLS-DA model were established to distinguish the raw hawthorn and its processed products, and the correlation with the total organic acids in the processing of hawthorn was analyzed. Results The results of electronic eye analysis showed that with the deepening of the processing degree, the overall color darkened and deepened, the redness value increased first and then decreased, the yellowness value decreased, and the E_ab^*, L^* and b^* values decreased significantly. The results of electronic tongue analysis showed that with the deepening of the processing degree, the sour taste increased first and then decreased. The umami decreased first and then increased ; astringent taste, astringent aftertaste weakened; the bitterness and umami of hawthorn charcoal increased significantly. The results of titration analysis showed that the content of organic acids increased first and then decreased with the deepening of processing, and the content of organic acids in stir-fried hawthorn was the highest. Pearson correlation analysis showed that，the sour, astringent, astringent aftertaste and richness of the electronic tongue were significantly positively correlated with the electronic eye L^*, a^*, b^* and E_ab^* (P < 0.01). The bitter, umami and salty taste were significantly negatively correlated with L^*, a^*, b^* and E_ab^* (P < 0.01), and the bitter aftertaste was significantly negatively correlated with a^* (P < 0.01). The first principal component FAC1 and the total organic acid content were significantly correlated (P < 0.01) after the principal component analysis of the color characteristics of the electronic eye color value. The first principal component FAC1 and the second principal component FAC2 were significantly correlated with the total organic acid content after the principal component analysis of the electronic tongue taste response value (P < 0.01). Conclusion Based on the electronic bionic sensory technology, the appearance and taste characteristics can be objectified, and the raw hawthorn and different processed products can be identified, and the objective data can be used as one of the basis for the quality evaluation of hawthorn.

R283.6

山东省重点研发计划(2019GSF108150);山东省中医药科技项目(M-2023200);山东省中医药科技项目(Q-2023199);山东省中医药科技项目(2013132);国家中医药综合改革示范区中医药科技共建项目(GZY-KJS-SD-2023-053);国家中医药管理局高水平重点学科建设项目(ZYYZDXK-2023121)