基于电子鼻、电子舌技术的姜厚朴炮制机理探讨

为了从气、味角度阐述姜制厚朴刺激性降低的炮制内涵,采用电子舌、电子鼻分别对15份厚朴药材、15份净厚朴、15份姜厚朴进行炮制前后味觉和气味定量化测定,分别利用配对样品t检验和主成分分析的方法解析炮制前后厚朴味觉和气味的变化。结果显示,味觉中只有涩味在炮制后降低,具有显著差异(P0.05),而电子舌的涩味传感器是对涩味物质引起的味道进行响应,在低浓度下感知为刺激性回味,说明厚朴姜制后刺激性降低;同时厚朴姜制后电子鼻氮氧化物和硫化物传感器的测定值降低,说明此类挥发性成分减少,亦可导致厚朴刺激性降低。研究结果表明电子舌、电子鼻可用于厚朴炮制机理的研究,厚朴"不以姜制,则戟人喉舌"具有一定的科学性。

Discussion on the processing mechanism of ginger Magnoliae officinalis cortex based on electronic nose and tongue technology

In order to explore the processing mechanism connotation of the decreased irritation of ginger Magnoliae officinalis cortex,the combination of electronic nose and electronic tongue technology was used to quantitatively determine the taste and odor of 15 batches of Magnoliae officinalis cortex materials,15 batches of Magnoliae officinalis cortex and 15 batches of ginger Magnoliae officinalis cortex before and after processing.The paired sample t test and principal component analysis were carried out to analyze and compare the taste and odor changes of Magnoliae officinalis cortex before and after processing.The results show that only the astringency in the taste is reduced after ginger processing,with significant difference (P<005);while the astringency sensor of the electronic tongue responds to the taste caused by astringent substances,and it is perceived as pungent aftertaste at low concentrations,indicating that the irritation is reduced after ginger processing.At the same time,the measured values of nitrogen oxide and sulfide sensors in electronic nose also decrease after processing,which implies the decrease of volatile components can reduce the irritation of Magnoliae officinalis cortex.The results indicate that the electronic tongue and nose can be used to investigate the mechanism of Magnoliae officinalis cortex and "KG-*4]Without ginger processing,the mouthpiece will be thorny" has certain scientific rationality.