目的 通过研究酒乌梢蛇Ptyas在不同炮制程度下颜色、气味和核苷类成分的差异及动态变化规律,辨识不同炮制程度的酒乌梢蛇饮片。方法 采用HPLC法测定不同炮制程度酒乌梢蛇饮片内在质量成分尿嘧啶、次黄嘌呤、黄嘌呤、肌苷、鸟苷的含量;分别采用高清相机和超快速气相电子鼻采集不同炮制程度酒乌梢蛇饮片的颜色和气味信息,结合偏最小二乘-判别分析(partial least squares-discriminant analysis,PLS-DA)、贝叶斯判别分析(Bayesian discriminant analysis,BDA)和正交偏最小二乘-判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)等多元统计分析方法,建立判别模型,区分不同炮制程度的酒乌梢蛇饮片。结果 含量测定结果显示不同炮制程度的酒乌梢蛇核苷成分变化复杂,模型分类效果差;以高清图像RGB量化提取和电子鼻气味采集分别建立的OPLS-DA模型稳定可靠,适用于不同炮制程度酒乌梢蛇的分类及预测判别;其中醋酸乙酯、3-乙酰吡啶、1-戊烯-3-酮、正癸烯、2-乙氧基丁烷、2-壬烯醛等成分可能为区分不同炮制程度酒乌梢蛇饮片的气味差异标志物。结论 建立的颜色及气味辨别模型可用于不同炮制程度酒乌梢蛇饮片的快速区分,为乌梢蛇炮制过程中的质量控制及“辨状论质”提供依据。

Objective To identify the yellow rice wine-processing Wushaoshe (Ptyas) with different processing degrees by studying the differences and dynamic change patterns of color, odor and nucleoside components of the yellow rice wine-processing Ptyas under different processing degrees. Methods In this study, HPLC was used to determine the contents of the intrinsic quality components uracil, hypoxanthine, xanthine, inosine and guanosine in the decoction pieces of the yellow rice wine-processing Ptyas with different processing degrees. High-definition cameras and ultra-fast gas-phase electronic nose acquisition were respectively adopted to collect the color and odor information of the yellow rice wine-processing Ptyas with different processing degrees. Combined with multivariate statistical analysis methods such as partial least squares-discriminant analysis (PLS-DA), Bayesian discriminant analysis (BDA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), a discrimination model was established to distinguish the yellow rice wine-processing Ptyas with different processing degrees. Results The content determination results show that the nucleoside components of the yellow rice wine-processing Ptyas with different processing degrees change complexly, and the classification effect of the model is poor. The OPLS-DA models established respectively by RGB quantization extraction of high-definition images and electronic nose odor collection are stable and reliable, and are suitable for the classification, prediction and discrimination of the yellow rice wine-processing Ptyas with different processing degrees. Components such as ethyl acetate, 3-acetylpyridine, 1-penten-3-one, 1-decene, sec-butyl ethyl ether, and non-2-enal may be the odor difference markers for differentiating the decoction pieces of the yellow rice wine-processing Ptyas with different processing degrees. Conclusion The color and odor discrimination model established in this study can be used for the rapid distinction of the yellow rice wine-processing Ptyas with different processing degrees, providing a basis for the quality control and “judging the appearance and quality” during the processing of the Ptyas.

R283.6

国家重点研发计划项目（2023YFC3504200）