Rapid Discrimination of Processing Degree of Wine-processed Chuanxiong Rhizoma Based on Intelligent Sensory Technology and Multivariate Statistical Analysis
10.13422/j.cnki.syfjx.20252061
- VernacularTitle:基于智能感官技术与多维统计分析的酒炙川芎炮制程度快速判别
- Author:
Xiaolong ZHANG
1
;
Xiaoni MA
1
;
Xinzhu WANG
2
;
Po HU
2
;
Yang PAN
2
;
Tulin LU
1
;
Guangming YANG
1
Author Information
1. Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing，Jiangsu Key Laboratory of Chinese Medicine Processing，Key Research Laboratory of Chinese Materia Medica Processing Standards of National Administration of Traditional Chinese Medicine（TCM）， Nanjing University of Chinese Medicine，Nanjing 210023，China
2. Institute of Medical Fungi and TCM Biotechnology，Nanjing University of Chinese Medicine，Nanjing University of Chinese Medicine，Nanjing 210023，China
- Publication Type:Journal Article
- Keywords:
wine-processed Chuanxiong Rhizoma;
electronic sensory technology;
component analysis;
colorimetric parameters;
differential markers
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2026;32(3):174-182
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo explore the changes in color， odor and chemical components during wine-processing of Chuanxiong Rhizoma（CR）， identify differential markers， and provide a basis for standardizing the process and establishing quality standards. MethodsFifteen batches of CR samples from 4 producing areas were collected. Colorimeter and electronic nose were used to detect the color changes and odor components of CR before and after wine-processing. Multivariate statistical methods including partial least squares-discriminant analysis（PLS-DA）， principal component analysis（PCA）， discriminant factor analysis（DFA） and Fisher discriminant analysis were applied to identify wine-processed CR at different processing stages and establish discriminant models， and differential components were screened out based on variable importance in the projection（VIP） value1. Then， high performance liquid chromatography（HPLC） was employed to detect the content changes of four components（ferulic acid， senkyunolide I， senkyunolide A and ligustilide） during the processing stages. ResultsThe differences of wine-processed CR at various stages were primarily reflected in color parameters L*（brightness value）， a*（red-green value） and b*（yellow-blue value）. Based on chromaticity differences， the color reference ranges were established for moderately processed CR， including L* of 46.75-48.24， a* of 5.37-6.07 and b* of 20.32-21.70. In odor analysis， DFA revealed significant differences among processing stages， and 11 odor markers were identified， with four differential markers（4-hydroxy-3-butylphthalide， isopropyl butyrate， L-limonene and 1-methoxyhexane） based on VIP values. HPLC results showed that there was no significant difference of the four components except for ligustilide in wine-processed CR at different stages. ConclusionThis study achieved rapid identification of wine-processed CR with different processing degrees by electronic sensory technology and differential component content detection， with discrimination accuracy rates of 92.4% and 93.272% for color and odor， respectively. This paper also established the reference ranges of main colorimetric parameters for wine-processed CR at different stages， and four differential components were screened out， providing a basis for standardizing the processing of wine-processed CR and establishing quality standards for this decoction pieces.
