目的 通过比较黄芪Astragali Radix生品与黄芪不同炮制程度样品之间挥发性成分的组成和含量差异，系统探究蜜炙过程中挥发性成分的动态变化规律，为蜜炙黄芪的质量标准制定及炮制工艺智能化提供依据。方法 采用电子鼻联合顶空进样-气相色谱-质谱（headspace injection-gas chromatography-mass spectrometry，HS-GC-MS）技术检测黄芪蜜炙时间节点的挥发性成分，采用峰面积归一化法测定各成分的相对质量分数，通过SIMCA 14.1软件对所得样品数据进行主成分分析（principal component analysis，PCA）及正交偏最小二乘法-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA），根据变量重要性投影（variable importance projection，VIP）值＞1且P＜0.05筛选得到差异性成分；应用短时间序列表达挖掘器（short time-series expression miner，STEM）对黄芪蜜炙过程中挥发性成分进行分析。结果 电子鼻可有效区分黄芪生品及蜜炙品，且黄芪炮制前后气味差异较大。差异主要体现在传感器S1、S2、S5、S6、S10、S11（P＜0.05）。从黄芪生品及黄芪蜜炙过程4个样品中共鉴定出37种挥发性成分，其中黄芪生品含20种，蜜炙15、18、21、24 min样品分别鉴定出27、20、17、18种挥发性成分，上述5个样品共有成分4种，黄芪生品与各蜜炙品的挥发性成分存在明显差异。采用STEM聚类法对各黄芪样品的挥发性成分进行分析，可将其变化趋势划分为9种类型，且在1种趋势模型中有显著性富集，其中正己醇、庚醛、α-蒎烯、α-水芹烯、2-戊基呋喃等带有特殊香气的挥发性成分随着蜜炙时间延长而降低，这些香气可能与黄芪的豆腥味有关。结论 黄芪蜜炙过程中挥发性成分类别的比例和所含物质都会随蜜炙过程的推进有所变化，大部分挥发性成分呈现较为明显的变化，其中正己醇、2,5-二羟基-6-甲基-4(H)-吡喃-4-酮、2-戊基呋喃、5-甲基糠醛等成分可作为黄芪蜜炙过程中挥发性成分的候选差异性标志物。

Objective To systematically investigate the dynamic variation law of volatile components during the honey-roasting process of Huangqi (Astragali Radix) by comparing the composition and content differences of volatile components between raw Astragali Radix and samples with different honey-roasting degrees, thereby providing a basis for formulating the quality standard of honey-roasting Astragali Radix and realizing the intellectualization of its processing technology. Methods An electronic nose combined with headspace injection-gas chromatography-mass spectrometry (HS-GC-MS) was used to detect the volatile components of Astragali Radix at different honey-roasting time points. The relative mass fractions of each component were determined by the peak area normalization method. The obtained sample data were subjected to principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) using SIMCA 14.1 software, and differential components were screened out based on the criteria of variable importance projection (VIP) > 1 and P < 0.05. Additionally, the short time-series expression miner (STEM) was applied to analyze the volatile components during the honey-roasting process of Astragali Radix. Results The electronic nose could effectively distinguish raw Astragali Radix from honey-roasting samples, and there was a significant difference in odor between Astragali Radix before and after processing. This difference was mainly reflected in sensors S1, S2, S5, S6, S10, and S11 (P < 0.05). A total of 37 volatile components were identified from raw Astragali Radix and four samples collected during the honey-roasting process. Specifically, the raw material contained 20 volatile components, while 27, 20, 17, and 18 volatile components were identified in the samples honey-roasting for 15, 18, 21, and 24 min, respectively. Among these five samples, four common volatile components were shared. Notably, significant differences in the volatile component profiles were observed between the raw Astragali Radix and the honey-roasting products. When STEM clustering was used to analyze the volatile components of Astragali Radix, their variation trends were categorized into nine types, with significant enrichment observed in one trend model. Among them, volatile components with special aromas, such as n-hexanol, heptanal, α-pinene, α-phellandrene, and 2-pentylfuran, decreased with the extension of honey-roasting time, and these aromas may be associated with the beany flavor of Astragali Radix. Conclusion During the honey-roasting process of Astragali Radix, both the proportion of volatile component categories and the substances contained changed as the roasting process progressed. Most volatile components showed obvious variations, among which n-hexanol, 2,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 2-pentylfuran, and 5-methylfurfural could be used as candidate differential markers for volatile components during the honey-roasting of Astragali Radix.

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国家重点研发计划“中医药现代化研究”重点专项（2023YFC3504205）；国家自然科学基金资助项目（82360771）；特色炮制技术规律发掘——麸制（GZY-KJS-2022-051）；江西省中医药产业科技创新联合体产业链协同攻关项目（20224BBG72001）；江西省自然科学基金项目（20224ACB206048）；全国老药工传承工作室（国中医药人教函〔2024255号）；中药炮制技术传承创新团队（CXTD22003）；中药炮制（炆法）等关键技术重点研究室（赣中医药科教字〔2022〕8号）；中药炮制传承创新与转化江西省重点实验室（2024SSY07091）；“樟帮”特色中药饮片炮制规范标准研究（20223AAG02021）