目的 比较不同干燥方式下金银花Lonicerae Japonicae Flos中的多指标成分（酚酸类成分和木犀草苷）含量及“色、气、味”的变化，获得最佳的干燥方式。方法 通过HPLC技术对金银花中酚酸类成分和木犀草苷进行质量控制，利用智能感官技术研究不同干燥方式下金银花的色、气、味特征，通过色-气-味-多指标成分相关性分析，评价不同干燥方式金银花的质量。结果 蒸汽杀青烘干、冷冻真空干燥、微波杀青烘干的总酚酸含量较高；晒干、微波杀青烘干、蒸汽杀青烘干的木犀草苷含量较高。不同干燥方式的金银花“色、气、味”差异体现在亮度值（L^*）、红绿色度值（a^*）、W5S、W1W、W1S、W2S、W2W号传感器、苦味、涩味。经相关性分析，酚酸类成分总含量越高，金银花绿色越深、W1W号传感器响应值越高、涩味越大、苦味越小；木犀草苷含量越高，金银花亮度越高、W5S、W1W号等传感器响应值越低。真空冷冻色泽最佳，阴干的气味最浓郁，而经蒸汽杀青烘干、微波杀青烘干的金银花体现出独有的苦味回味、涩味回味。结论 从多指标成分保留、色度、味道角度来看，蒸汽杀青烘干、微波杀青烘干为金银花最佳的干燥方式，为金银花干燥工艺优化和质量快速评价提供新方法。

Objective To compare the levels of multiple components (phenolic acids and luteolin glycoside) in Jinyinhua (Lonicerae Japonicae Flos, LJF), along with changes in “colour, aroma and flavor”, under different drying methods to determine the optimal drying technique. Methods Quality control of phenolic acids and luteoloside in LJF was conducted using HPLC technology. Intelligent sensory technology was employed to study the color, aroma, and taste characteristics of LJF under different drying methods. The quality of LJF processed with various drying techniques was evaluated through correlation analysis of color-aroma-taste and multiple indicator components. Results Steam-blanched drying, freeze-vacuum drying, and microwave-blanched drying resulted in higher total phenolic acid content, while sun-drying, microwave-blanched drying, and steam-blanched drying yielded higher luteoloside levels. The differences in color-aroma-taste profiles of LJF under different drying methods were reflected in brightness (L^*), red-green chromaticity (a^*), and responses from W5S, W1W, W1S, W2S, W2W sensors, along with bitterness and astringency. Correlation analysis revealed that higher total phenolic acids correlated with darker green coloration, elevated W1W sensor responses, intensified astringency, and reduced bitterness. Conversely, increased luteoloside content was associated with higher brightness and diminished responses from W5S and W1W sensors. Freeze-vacuum drying produced optimal color, shade-drying achieved the most pronounced aroma, while steam-blanched and microwave-blanched drying generated distinctive bitter and astringent aftertastes. Conclusion From the perspectives of multi-component retention, chromatic characteristics, and taste profile, steam-blanched drying and microwave-blanched drying have been identified as the optimal drying processing methods for LJF. This study provides a novel methodology for optimizing drying techniques and enabling rapid quality assessment of LJF.

R283.6

河北省重点研发计划项目（23372502D）；国家中医药管理局科技项目（GZY-KJS-2023-030）；河北省省级科技计划项目（246W2501D）；河北省科学院重点研发项目（25315）