目的 对不同炮制时间制吴茱萸颜色、味道、化学成分变化进行表征，并进行颜色、味道、内在成分之间的相关性分析。方法 采用电子眼、电子舌技术获取不同炒制时间制吴茱萸的颜色、味道特征值，采用HPLC法测定新绿原酸、隐绿原酸、金丝桃苷、水仙苷、吴茱萸碱、吴茱萸次碱、柠檬苦素7种成分含量，对不同炒制时间制吴茱萸的颜色、味道及成分变化规律进行分析，并将色度值、味觉值与化学成分进行Pearson相关性分析。结果 随着炒制时间延长，制吴茱萸外观色泽整体变暗、变红，黄色程度降低；吴茱萸炮制后涩味整体呈现降低趋势，苦味、苦味回味呈现先降低后升高的变化趋势，炒制12～15 min时最低，甜味整体呈现先升高后降低的变化趋势，炒制12～15 min时最高；吴茱萸炮制过程中吴茱萸碱、吴茱萸次碱含量总体升高，炒制12～21 min时含量趋于稳定，新绿原酸、隐绿原酸、金丝桃苷、水仙苷及柠檬苦素在炒制15 min以后含量大幅下降。相关性分析结果表明，新绿原酸、隐绿原酸与a^*呈显著相关性（P＜0.01），柠檬苦素与a^*及丰富性呈显著相关性（P＜0.01），吴茱萸碱与涩味、鲜味、丰富性呈显著相关性（P＜0.01），外在性状指标之间存在一定相关性。结论 吴茱萸炮制过程中颜色、味道及成分含量发生明显变化，且颜色、味道与内在成分变化存在相关性，可为制吴茱萸炮制工艺以及炮制过程的质量控制提供参考。

Objective To characterize the changes in color, taste, and chemical composition of Wuzhuyu (Euodiae Fructus, EF) prepared at different processing times, and conduct correlation analysis between color, taste, and intrinsic components. Methods The color and taste characteristic values were obtained by electronic eye and electronic tongue technique. The contents of neochlorogenic acid, cryptochlorogenic acid, hyperin, narcissin, evodiamine, rutacarpine and limonin were determined by HPLC. An analysis was conducted on the color, taste, and composition of EF prepared at different processing times, and Pearson correlation analysis was conducted on the chromaticity value, taste value, and chemical composition. Results As the processing time increased, the overall color of the processed EF became darker and redder, and the degree of yellowing decreases. After processing, the astringency of EF showed an overall decreasing trend, the bitterness and aftertaste showed a trend of first decreasing and then increasing, with the lowest level observed after 12—15 min of processing, however, the overall sweetness showed a trend of first increasing and then decreasing, with the highest level observed after 12—15 min of processing. During the processing of EF, the overall content of evodiamine and rutaecarpine increased, and the content tended to stabilize after 12—21 min of processing. The content of neochlorogenic acid, cryptochlorogenic acid, hyperin, narcissin, and limonin decreased significantly after 15 min of processing. Correlation analysis showed a significant correlation between neochlorogenic acid, cryptochlorogenic acid and a^* (P < 0.01), limonin was significantly correlated with a^* and abundance (P < 0.01), evodiamine was significantly correlated with astringency, umami, and richness (P < 0.01), and there was a correlation between appearance traits. Conclusion During the processing of EF, significant changes occurred in color, taste and component content, and there was a correlation between color, taste and internal components. This study could provide reference for the processing technology and quality control of EF.

R283.6

山东省中医药科技项目(Q-2023188); 国家中医药管理局中药炮制技术传承基地建设项目(国中医药办规财函[2022]185号);国家中医药管理局全国老药工传承工作室(国中医药人教函[2024]255号); 第七批全国老中医药专家学术经验传承项目(国中医药人教函[2022]76号)