目的 优化焦苍术deep-fried AtractylodisRhizoma最佳炮制工艺，探究其主要有效成分与气味之间的相关性并比较苍术炒焦前后的体外抗氧化活性。方法 采用多指标-响应面法，以苍术素、白术内酯I、5-羟甲基糠醛、β-桉叶醇和鞣质的含量以及浸出物（水浸出物和醇浸出物）得率为评价指标，利用层次分析法（analytic hierarchy process，AHP）以及CRITIC法计算各指标的权重系数及综合评分，考察炮制温度与炮制时间对于焦苍术炮制工艺的影响；利用电子感官（电子鼻、电子舌、电子眼）辨识不同炮制程度的焦苍术，将其响应值与内在成分进行相关性分析和逐步回归分析，建立颜色、气味与内在成分的定量模型；按照最佳炮制工艺炮制焦苍术，并利用1,1-二苯基-2-苦基肼（1,1-diphenyl-2-picryl-hydrazyl radical，DPPH）与2,2′-联氮-双-3-乙基苯并噻唑啉-6-磺酸二铵盐［2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt，ABTS］2种方法评价炒焦前后苍术的抗氧化作用。结果 焦苍术最佳炮制工艺为炮制温度207 ℃，炮制时间8 min，有效成分含量与电子感官响应值的相关性结果分析显示，电子鼻传感器C10、C15与苍术素和白术内酯I呈极显著正相关（P＜0.01）；电子舌传感器P1、P3与鞣质呈极显著正相关（P＜0.01），P6与β-桉叶醇成极显著正相关（P＜0.01）；电子眼b^*值与白术内酯I呈极显著正相关（P＜0.01），E_ab^*值与β-桉叶醇成极显著正相关（P＜0.01）。逐步回归分析显示苍术素、5-羟甲基糠醛、白术内酯I、β-桉叶醇、鞣质分别在79.3%、68.4%、91.6%、96.3%、86.0%的程度上能通过外观性状来反映。体外抗氧化结果（DPPH与ABTS）显示，焦苍术抗氧化能力强于生苍术。结论 所得焦苍术最佳炮制工艺和电子感官辨识与主要成分相关性准确可行，可通过电子感官初步判断焦苍术炮制程度，进一步构建的逐步回归方程可通过外观性状参数快速预测内在成分含量变化。此外苍术炒焦后抗氧化能力增强为多维评价焦苍术的质量提供依据。

Objective Optimize the best processing technology for Jiaocangzhu (deep-fried Atractylodis Rhizoma, dfAR), explore the correlation between its main active components and odor characteristics, and investigate its antioxidant activity before and after deep-frying in vitro. Methods The effects of processing temperature and time on the quality of dfAR were investigated through multi-index-response surface method in this manuscript. The contents of atractylodin, atractylenolide I, 5-hydroxymethylfurfural, β-eucalyptol and tannin polyphenols, as well as the extraction yield (water extraction yield and alcohol extraction yield) were selected as the evaluation indicators. The analytic hierarchy process (AHP) and CRITIC method were used to calculate the weight coefficients and comprehensive scores. Electronic sensory techniques (electronic nose, electronic tongue, and electronic eye) were utilized to discriminate dfAR samples with different degrees of processing. Correlation analysis and stepwise regression analysis were performed based on the sensor response values and the content of intrinsic components to establish quantitative models between color, odor, and the key chemical constituents. The dfAR was prepared according to the optimal processing parameters, and the antioxidant activities of Cangzhu (Atractylodis Rhizoma, AR) before and after deep-frying were evaluated using both 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays. Results The optimal processing parameters for dfAR were frying 8 min at 207 ℃. Correlation analysis of active ingredient concentration and electronic sensory techniques revealed that electronic nose sensors C10 and C15 had extremely significant positive correlations with atractylodin and atractylenolide I (P < 0.01), electronic tongue sensors P1 and P3 had high significant positive correlation with tannins (P < 0.01), P6 had a high significant positive correlation with β-eudesmol (P < 0.01), electronic eye parameter b^* and E_ab^* value had high significant positive correlation with atractylenolide I (P < 0.01) and β-eudesmol (P < 0.01) respectively. Stepwise regression analysis indicated that the contents of atractylodin, 5-hydroxymethylfurfural, atractylenolide I, β-eudesmol, and tannins could be predicted by external characteristics with accuracies of 79.3%, 68.4%, 91.6%, 96.3%, and 86.0%, respectively. Antioxidant activity results in vitro (DPPH and ABTS assays) demonstrated that the antioxidant capacity of dfAR was superior to that of raw one. Conclusion The electronic sensory identification had good correlation with the main component content, and could be used to determine the optimal processing method for dfAR. The constructed stepwise regression equation can quickly predict the changes in the content of internal components based on the appearance characteristics parameters. Furthermore, the antioxidant capacity of dfAR was enhanced by comparing to the raw one, providing a basis for the multi-dimensional evaluation of the quality of dfAR.

R283.6

山西省中医药科技创新项目(CZ2023041_019); 山西省平台基础与人才专项(202304051001044); 山西省教育厅2024年度研究生教育创新计划研究生科研创新项目(2024SJ340); 中药炮制山西省重点实验室(202404010920012); 中药炮制研究创新团队(2022TD1014); 中药材加工炮制传承与创新重点研究室(zyyyjs2024020); 太原市揭榜挂帅项目(2023048)