目的 比较浸淬与淋淬2种醋淬工艺对醋鳖甲vinegar Trionycis Carapax质量的影响，为砂烫醋淬制备醋鳖甲工艺中醋淬的操作方法提供依据。方法 分别采用质构仪、色差仪测定醋鳖甲的酥脆度和颜色值，按照《中国药典》2020年版方法测定浸出物；采用HPLC技术建立醋鳖甲指纹图谱，通过方差分析法、配对样本t检验、聚类热图分析和主成分分析（principal components analysis，PCA），综合评价2种淬法对醋鳖甲质量的影响。结果 单因素方差分析显示，2种醋鳖甲的酥脆度、色度值和浸出物没有显著性差异（P＞0.05）；建立了醋鳖甲HPLC指纹图谱，指认了15个共有峰中的12个；配对样本t检验结果表明，两者共有成分均无显著性差异（P＞0.05）；聚类热图分析结果表明，两者相互交织区分不开；PCA分析结果表明，两者主成分得分的三维散点融为一体，不能分开；进一步证明2种淬法所得醋鳖甲的内在质量具有一致性。结论 采用浸淬和淋淬所制醋鳖甲的品质基本一致，2种操作均可用于砂烫醋淬法。拓展了淬法操作的含义，为补充完善国家标准中砂烫醋淬法的淬制工艺提供实验依据。

Objective To compare the effects of soaking quenching and sprinkling quenching on the quality of Biejia (Trionycis Carapax) processed with vinegar, providing a basis for the “vinegar quenching” operation method in the preparation process of soft-shelled turtle shells processed with vinegar by sand-frying and vinegar quenching. Methods Utilize a texture analyzer and a colorimeter to respectively assess the crispness and color values of the Trionycis Carapax processed with vinegar-steeped. The leachables were determined according to the method of the 2020 edition of Chinese Pharmacopoeia. Employ HPLC to construct a fingerprint profile for the Trionycis Carapax processed with vinegar-steeped. Through the application of analysis of variance (ANOVA), paired t-test, hierarchical clustering heatmap analysis, and principal component analysis (PCA), comprehensively evaluate the effects of two quenching methods on the quality of the Trionycis Carapax processed with vinegar-steeped. Results One-way ANOVA showed that there were no significant differences in the crispness, color value, and extractable matter of the two types of Trionycis Carapax processed with vinegar (P > 0.05); an HPLC fingerprint profile was established for the soft-shelled turtle shells, identifying 12 out of 15 common peaks; the results of the paired sample t-test indicated no significant differences in the common components between the two (P > 0.05); cluster heat map analysis indicated that the two were interwoven and could not be distinguished; PCA results showed that the three-dimensional scatter plots of the principal component scores of the two were integrated and could not be separated; further proving that the intrinsic quality of Trionycis Carapax processed with vinegar obtained by the two quenching methods is consistent. Conclusion The quality of Trionycis Carapax processed with vinegar produced by immersion quenching and spray quenching is essentially consistent, and both methods can be applied to the sand-heating and vinegar-quenching technique. This expands the connotation of quenching operations and provides an experimental basis for supplementing and perfecting the quenching process in the national standard for sand-heating and vinegar-quenching methods.

R283.6

湖北省中央引导地方发展项目（2020ZYYD030）