目的 通过对樟帮特色蜜麸枳壳honey bran Aurantii Fructus炮制全过程的“形性味质”进行多维动态关联分析，探讨蜜麸枳壳炮制全过程的多维表征变化规律。方法 运用顶空气相色谱-质谱（headspace-gas chromatography-mass spectrometry，HS-GC-MS）和HPLC等方法对饮片挥发性成分与燥、效成分进行测定分析。利用色差仪、高分辨相机、质构仪与电子鼻等智能感官技术集合主成分分析（principal component analysis，PCA）、正交偏最小二乘-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）等方法对饮片的颜色、质地、气味等指标进行评价，将其转变为客观量化的表征信息；采用Pearson相关性分析结合Mantel test分析饮片“表-里”之间质量关键参数的联系。结果 最佳炒制时间点（100～125 s）饮片的色泽与传统老药工经验鉴别结果一致，表现为a^* 5.05～5.50，b^* 38.01～39.25，质地适中（65.15～69.06 N）。炮制过程中，挥发性成分呈阶段性演变，其特征气味由果香、烘焙香渐变为焦香。成分定量分析显示，炮制后燥性成分被显著削减，而“宽中除胀”效应成分于炮制适中时含量相对较高，印证了“减燥增效”的炮制理论。Pearson相关性分析表明，饮片颜色、质地等外在质量与1,3,8-薄荷三烯、(+)-α-木兰花烯、γ-木兰花烯和3,5,6,7,8,3′,4′-七甲氧基黄酮等成分含量显著相关。结论 通过对饮片“形性味质”等客观表征的综合分析，可以初步评价蜜麸枳壳在炮制全过程中的品质变化规律，为蜜麸枳壳饮片炮制程度的快速识别及质量控制提供了参考。

Objective Through multidimensional dynamic correlation analysis of the “appearance, nature, odor, and texture” during the processing of Mifuzhiqiao (honey bran-fried Aurantii Fructus, hbAF), the multidimensional characterization variation patterns during the processing of hbAF were explored. Methods Headspace-gas chromatography-mass spectrometry (HS-GC-MS) and HPLC were employed to identify and analyze the volatile components, drying ingredients and effective ingredients of Chinese herbal decoction pieces. Intelligent sensory technologies such as colorimeters, high-resolution cameras, texture analyzers, and electronic noses were combined with methods including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) to evaluate indicators of the herbal decoction pieces, such as color, texture, and odor, and convert these indicators into objective and quantitative characterization information. Pearson correlation analysis combined with the Mantel test was used to analyze the relationships between key quality parameters of the “external characteristics-internal components” of the herbal decoction pieces. Results The study found that the color of the herbal decoction pieces at the optimal processing time (100—125 s) was consistent with the results of experience-based identification by traditional senior herbal processing technicians, with the color parameters showing a^* 5.05—5.50, b^* 38.01—39.25, and a moderate texture (65.15—69.06 N). During herbal processing, volatile components undergo phased evolution, with their characteristic odors gradually changing from fruity and baking aromas to a scorched aroma. Quantitative component analysis indicates that drying ingredients are significantly reduced after processing, while the components responsible for the “regulating vital energy and eliminating flatulence” effect have relatively higher contents at the properly processing stage, which corroborate the processing theory of “reducing dryness and enhancing efficacy”. Pearson correlation analysis showed that the external quality indicators of the samples, such as color and texture, were significantly correlated with the contents of components including 1,3,8-menthatriene, (+)-α-magnolene, γ-magnolene, and 3,5,6,7,8,3′,4′-heptemthoxyflavone. Conclusion Through the comprehensive analysis of objective characteristics such as the “appearance, nature, odor, and texture” of the samples, the law of quality changes of hbAF throughout the entire processing process can be preliminarily evaluated, which provides a reference for the rapid identification of the processing degree and quality control of hbAF.

R283.6

国家重点研发计划项目（2023YFC3504200）；国家自然科学基金资助项目（82560775）；江西省中医药标委会2023年第一批标准化项目（2023A23）；中药炮制传承创新与转化江西省重点实验室（2024SSY07091）；江西中医药大学本科生创新创业训练计划项目（202410412193X）