目的 通过整合感官分析与化学组分鉴定，解析北苍术炮制［米泔水漂制、土（赤石脂）炒制］过程中“辛燥缓-焦香增-甘味显”的气味转化规律及其物质基础。方法 采用超快速气相电子鼻（Heracles Neo）和顶空-气相色谱-质谱（head space-gas chromatography-mass spectrometry，HS-GC-MS）技术，结合相对气味活度值（relative odor activity value，ROAV）与化学计量学分析，系统表征北苍术炮制前后挥发性成分变化。结果 超快速气相电子鼻检测结果显示，北苍术生品及其炮制品特征香气属性与成分存在显著差异；HS-GC-MS共鉴定91个挥发性成分，其中生北苍术74个、米泔水漂北苍术74个、土炒北苍术83个，3者共有成分64个；以变量重要性投影（variable importance projection，VIP）值＞1且P＜0.05为标准筛选了23个差异性成分，结合ROAV法解析了北苍术的芳香气味可能与β-桉叶醇、榄香醇、γ-榄香烯、大根香叶烯B、β-芹子烯等物质的存在相关；经米泔水漂制后的特异香气与β-桉叶醇、榄香醇、大根香叶烯B等具有香甜、果香、花香、木香，气味特征化合物上升有关；再经土（赤石脂）辅料炒制后产生焦香气与新增的5-甲基呋喃醛等具有焦香气味的杂环类化合物有关。结论 北苍术炮制的气味转化由挥发性成分的消长动态驱动：米泔水漂制通过增加β-桉叶醇等甘香成分缓释辛燥性，土炒工艺则通过美拉德反应生成5-甲基呋喃醛等焦香化合物增强健脾功效。

Objective The aim of this study is to integrate sensory analysis and chemical component identification to analyze the odor transformation law and its material basis of “slow drying-burnt aroma enhancement-sweet taste enhancement” during the processing of Beicangzhu (Atractylodes chinensis, AC) (rice-washing and fried soil-stir-baked AC with Halloysitum Rubrum). Methods Ultra-fast gas-phase electronic nose (Heracles Neo) and head space-gas chromatography-mass spectrometry (HS-GC-MS) techniques were employed, combined with relative odor activity value (ROAV) and chemometric analysis, to systematically characterize changes in volatile components before and after processing. Results The results of Heracles Neo detection revealed significant differences in the characteristic aroma attributes and components between raw AC and its processed products. HS-GC-MS identified 91 volatile compounds, including 74 in raw AC, 74 in rice-washing AC, and 83 in stir-fried AC, with 64 shared components. Using variable importance projection (VIP) > 1 and P < 0.05 as criteria, 23 differential components were screened. ROAV analysis revealed that the aromatic odor of AC may be associated with β-eudesmol, elemol, γ-elemene, germacrene B, and β-selinene. The distinctive aroma after water-rinsing was linked to the increase in sweet, fruity, floral, and woody compounds such as β-eudesmol, elemol, and germacrene B. The roasted aroma generated after stir-frying with Halloysitum Rubrum was attributed to newly formed heterocyclic compounds like 5-methylfurfural, which exhibit roasted characteristics. Conclusion The odor transformation during AC processing is driven by the dynamic changes in volatile components: water-rinsing technique mitigates pungency and dry nature by increasing sweet-aroma compounds like β-eudesmol, while stir-frying technique enhances spleen-strengthening effects through Maillard reaction products such as 5-methylfurfural, which contribute to the roasted aroma.

R283.6

樟帮中药炮制流派（2004-5252401305）；江西省标准化项目（2023A19）；2022年江西省高水平本科教学团队《中成药学本科教学团队》（2252201013）；2022年校级虚拟教研室《临床中药学虚拟教研室》（2252300109）；省重点研究室（KP202203006）；省科技厅重点研发计划项目（20223BBG71001）；抚州市重大技术项目攻关“揭榜挂帅”项目：建昌帮特色饮片陈皮片（蒸）等9味的炮制规范和质量标准研究（补充）（2004-53523927）