目的 通过比较北苍术Atractylodes chinensis生品与北苍术麸炒过程样品之间挥发性成分的组成和含量差异，探究北苍术麸炒过程中挥发性成分的变化，为麸炒北苍术的质量标准制定提供依据。方法 采用电子鼻识别北苍术生品与北苍术麸炒过程样品的气味，联合顶空进样气相色谱质谱法（headspace sampling gas chromatography-mass spectrometry，HS-GC-MS）检测北苍术生品与北苍术麸炒过程样品的挥发性成分。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 in projection，VIP）值＞1且P＜0.05筛选得到的差异性成分；应用短时间序列表达挖掘器（short time-series expression miner，STEM）对北苍术麸炒过程中挥发性成分进行分析。结果 电子鼻检测结果显示，生品和麸炒品气味差别大，但麸炒过程取样的麸炒品差异小，差异主要体现在传感器S1、S2、S4～S6、S11（P＜0.05）。从北苍术生品与北苍术麸炒过程样品中共鉴定出76个化合物，其中北苍术生品及北苍术麸炒过程6个样品分别鉴定出43、46、46、51、49、54、52个化合物。生品与炮制不及间存在8个差异性成分；生品与炮制适中间存在10个差异性成分；生品与炮制太过间存在8个差异性成分；炮制不及与炮制适中间存在14个差异性成分；炮制不及与炮制太过间存在10个差异性成分；炮制适中与炮制太过间存在4个差异性成分。STEM结果表明，检测出的挥发性成分可划分成8种变化趋势，且在2种趋势模型中有显著性富集，其中α-蒎烯、水芹烯、4-异丙基甲苯、罗勒烯、β-倍半水芹烯等挥发性成分带有特殊香气并随着麸炒时间的增加而发生变化。结论 北苍术麸炒过程中挥发性成分类别的比例和所含物质都会随炮制过程而有所变化，大部分挥发性成分含量发生了明显变化，其中β-倍半水芹烯、水芹烯、β-榄香烯等成分可作为北苍术麸炒过程挥发性成分的候选差异性标志物。

Objective To investigate the changes in volatile components during the stir-frying with bran process of Atractylodes chinensis by comparing the composition and content difference of volatile components between raw A. chinensis and samples at different bran-fried stages, and to provide a basis for establishing quality standards for bran-fried A. chinensis. Methods An electronic nose was used to identify the odor differences between raw A. chinensis and samples during the bran-fried process, combined with headspace sampling gas chromatography-mass spectrometry (HS-GC-MS) to detect volatile components. The relative mass fractions of each component were determined by the peak area normalization method. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were performed on the sample data using SIMCA 14.1 software. Differential components were screened based on variable importance in projection (VIP) values > 1 and P < 0.05. The short time-series expression miner (STEM) was applied to analyze the volatile components during the bran-fried process. Results Electronic nose detection showed significant odor differences between raw and bran-fried samples, while differences among bran-fried samples at different stages were minimal. The main differences were reflected in sensors S1, S2, S4—S6, and S11 (P < 0.05). A total of 76 compounds were identified in raw A. chinensis and bran-fried process samples, with 43, 46, 46, 51, 49, 54, and 52 compounds identified in the raw material and six bran-fried process samples, respectively. There were eight differential components between raw and under-fried samples, 10 between raw and moderately-fried samples, eight between raw and over-fried samples, 14 between under-fried and moderately-fried samples, 10 between under-fried and over-fried samples, and four between moderately-fried and over-fried samples. STEM analysis showed that the detected volatile components could be divided into eight change trends, with significant enrichment in two trend models. Volatile components with special aromas, such as α-pinene, phellandrene, 4-isopropyltoluene, ocimene, and β-sesquiphellandrene have changed with prolonged bran-fried time. Conclusion The proportions of volatile component categories and the substances contained during the bran-fried process of A. chinensis change with the processing procedure, with significant content changes in most volatile components. Components such as β-sesquiphellandrene, phellandrene, and β-elemene can serve as candidate differential markers for volatile components during the bran-fried process of A. chinensis.

R283.6

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〔2024〕255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）；江西省标准创新基地（医药）；江西中医药流派调查研究项目；附子系列产品开发转化；“樟帮”特色中药饮片炮制规范标准研究（20223AAG02021）