目的 探究阿胶Asini Corii Colla及不同炮制程度阿胶珠的挥发性成分差异，解析阿胶炒制过程中的气味变化规律及其物质基础。方法 采用Heracles Neo超快速气相色谱电子鼻技术和顶空进样-气相色谱-质谱联用技术（headspace injection-gas chromatography-mass spectrometry，HS-GC-MS），结合相对气味活度值（relative odor activity values，ROAV）与化学计量分析，系统表征不同炮制程度阿胶珠挥发性成分差异。结果 电子鼻数据检测结果显示不同炮制程度阿胶珠饮片气味特征存在显著差异；HS-GC-MS技术在阿胶生品与炮制品中分别检测出33种和62种挥发性成分，通过正交偏最小二乘法-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）对其进行差异性分析，结果显示阿胶生品、炮制不及、炮制适中和炮制太过阿胶珠饮片的挥发性成分有明显差异，以变量重要性投影（variable importance projection，VIP）值＞1的标准共筛选了12种差异挥发性气味成分，其中正己醛、正戊醛、2-正戊基呋喃、异戊醇、反-2-辛烯醛、1-辛烯-3-醇、壬醛、辛醛、庚醛的ROAV≥1，是关键性气味差异物质。结论 随着阿胶炒制程度的不断增加，其挥发性成分呈现一定的动态变化规律。通过电子鼻和HS-GC-MS技术可有效区分阿胶和不同炮制程度阿胶珠饮片，为其他动物药的挥发性成分研究和生产线智能控制识别提供参考。

Objective To explore the differences in volatile components between Ejiao (Asini Corii Colla) and Ejiaozhu with different degrees of processing, and to analyze the regularity of odor changes and their material basis during the stir-frying process of Ejiao. Methods Heracles Neo ultra-fast gas chromatography electronic nose technology and headspace-gas chromatography-mass spectrometry (HS-GC-MS) were employed, combined with relative odor activity values (ROAV) and chemometric analysis, to systematically characterize the differences in volatile components of Ejiaozhu with different processing degrees. Results The detection results of electronic nose revealed significant differences in the odor of Ejiaozhu decoction pieces with different processing degrees. HS-GC-MS technology detected 33 and 62 volatile components in raw Ejiao and processed products respectively. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was used for differential analysis, and the results indicated obvious differences in volatile components among raw Ejiao, under-processed, moderately-processed, and over-processed Ejiaozhu decoction pieces. A total of 12 differential volatile odor components were screened out based on the criterion of variable importance in projection (VIP) value > 1. Among them, n-hexanal, n-pentanal, 2-pentylfuran, isoamyl alcohol, trans-2-octenal, 1-octen-3-ol, nonanal, octanal, and heptanal had ROAV ≥ 1, which were the key odor-differentiating substances. Conclusion As the stir-frying degree of Ejiao increases, its volatile components exhibit a certain dynamic change pattern. The combination of electronic nose and HS-GC-MS technology can effectively distinguish Ejiao and Ejiaozhu decoction pieces with different processing degrees, which provides a reference for the research on volatile components of other animal medicines and the intelligent control and identification in production lines.

R283.6

国家重点研发计划项目:基于轻量化AI计算平台的炒炙饮片多维全息质量表征体系研究(2023YFC3504203)