目的 基于指纹图谱和多元统计分析对焦山楂charred Crataegi Fructus炮制前后的质量标志物（quality marker，Q-Marker）进行分析，以差异性成分为指标，采用热分析技术结合单因素-响应面法，优化焦山楂炮制工艺，并对焦山楂炮制前后的色泽、气味、味道进行量化分析。方法 建立焦山楂HPLC指纹图谱并进行多元统计分析，标定炮制前后差异性成分；采用网络药理学初步预测差异成分的潜在作用机制；采用热分析技术分析山楂饮片粉末的热解特性，以筛选到的差异性成分绿原酸、金丝桃苷、异槲皮苷作为指标成分，利用AHP-CRITIC综合赋权法确定各指标成分的权重，结合单因素与响应面法，优选出焦山楂最佳炮制温度与时间；再利用电子感官技术量化并分析焦山楂炮制前后色泽、气味、味道之间的差异。结果 焦山楂HPLC指纹图谱共标定10个共有峰，并确认其中4个主要化学成分，其相似度均大于0.9；进一步采用多元统计分析可明显区分生山楂与焦山楂，结合中药Q-Marker“五原则”及网络药理学分析结果，筛选出绿原酸、芦丁、异槲皮苷和金丝桃苷为山楂炮制前后质量差异的Q-Marker；以上述Q-Marker中绿原酸、异槲皮苷和金丝桃苷为指标成分，优化得到焦山楂最佳炮制工艺为238℃、5.89 min；电子感官结果显示，与生山楂相比，焦山楂在色泽、气味和味道特征上均存在显著性差异，其中运用多元统计分析，筛选出电子鼻中11个传感器所响应的化合物，可作为区分山楂生品与炮制品气味的关键指标。结论 筛选出了焦山楂炮制过程中的差异性成分，并以此作为焦山楂炮制工艺优化的关键指标，确定了焦山楂炮制的最佳工艺，同时精准量化了焦山楂炮制前后色泽、气味、味道上的差异，为焦山楂的质量评价提供了科学依据。

Objective To analyze the quality marker (Q-Marker) of charred Shanzha (Crataegi Fructus) before and after processing based on fingerprint and multivariate statistical analysis, and guided by the differential components, optimize the processing technology of charred Crataegi Fructus using thermal analysis technology combined with single factor-response surface methodology, while quantitatively analyzing the color, odor, and taste before and after processing. Methods The HPLC fingerprint of charred Crataegi Fructus was established and subjected to multivariate statistical analysis to identify differential components before and after processing. Network pharmacology was further applied to preliminarily predict the potential action mechanisms of these differential components. The pyrolysis characteristics of Crataegi Fructus powder were analyzed using thermal analysis, and the screened markers—chlorogenic acid, hyperoside, and isoquercitrin—were selected as indicator compounds. The weights of these indicators were determined using the AHP-CRITIC comprehensive weighting method. The optimal processing temperature and time were then optimized through single-factor experiments and response surface methodology. Finally, electronic sensory technology was employed to quantitatively analyze differences in color, odor, and taste between raw and charred Crataegi Fructus. Results The fingerprint of charred Crataegi Fructus exhibited 10 common peaks, among which four major chemical components were identified. The similarity of all tested samples exceeded 0.9. Multivariate statistical analysis effectively distinguished raw Crataegi Fructus from charred Crataegi Fructus. Based on the “Five Principles” of traditional Chinese medicine Q-Marker and supported by network pharmacological analysis, chlorogenic acid, rutin, isoquercitrin, and hyperoside were screened as Q-Marker reflecting the quality changes before and after processing. Using chlorogenic acid, isoquercitrin, and hyperoside among these Q-Marker as indicator compounds, the optimal processing parameters for charred Crataegi Fructus were optimized to 238 ℃ for 5.89 min. Electronic sensory evaluation revealed significant differences in color, odor, and taste between raw and charred Crataegi Fructus. Multivariate analysis of electronic nose data identified 11 sensors responding to compounds that serve as key indicators for discriminating between raw and processed products. Conclusion This study screened out the different components in the processing of charred Crataegi Fructus, and used them as the key index to optimize the processing technology of charred Crataegi Fructus, and determined the best processing technology. At the same time, the differences in color, odor and taste of charred Crataegi Fructus before and after processing were accurately quantified, which provided a scientific basis for the quality evaluation of charred Crataegi Fructus.

R283.6

国家自然科学基金青年基金项目（81303262）；山西省应用基础研究计划项目（202303021211176）；山西省重点研发计划项目（201903D321211）；山西省中医药科技创新项目（CZ2023041_019）；太原市“双百攻关行动”第一批“揭榜挂帅”项目（2023048）；山西省平台基础与人才专项（202304051001044）