Multi-dimensional Holographic Characterization of Zhejiang Characteristic Atractylodis Macrocephalae Rhizoma with Nine-time Repeating Steaming and Processing
10.13422/j.cnki.syfjx.20252068
- VernacularTitle:浙派特色炮制品九蒸九制白术的多维全息表征
- Author:
Xin WU
1
;
Cuiwei CHEN
2
;
Qiao YU
3
;
Chao FENG
4
;
Hongyan ZHANG
2
;
Yan CHEN
3
;
Caihua SUN
5
;
Gang CAO
1
Author Information
1. School of Pharmaceutical Sciences，Zhejiang Chinese Medical University，Hangzhou 311402，China
2. Zhejiang Cancer Hospital，Hangzhou 310005，China
3. The Second Affiliated Hospital，School of Medicine，Zhejiang University，Hangzhou 310009，China
4. Hangzhou Kanglun Traditional Chinese Medicine Co. Ltd.，Hangzhou 311103，China
5. The First Affiliated Hospital，Zhejiang Chinese Medical University，Hangzhou 310006，China
- Publication Type:Journal Article
- Keywords:
Atractylodis Macrocephalae Rhizoma;
nine-steamed and nine-processed;
colorimeter;
texture analyzer;
electronic nose;
electronic tongue;
Zhejiang-style distinctive processing
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2026;32(6):197-205
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveHistorically documented Zhejiang Atractylodis Macrocephalae Rhizoma（Baizhu） possesses premium characteristics such as phoenix-like head and crane-like neck， pronounced sweetness， and fragrant aroma. However， its current market circulation is low， and the processed products with Zhejiang-style characteristics are at the risk of being lost. This study aims to preserve the ancient Zhejiang-style processing techniques and evaluate them using modern scientific methods. MethodsMultidimensional intelligent sensory evaluation was used to digitally characterize the "quality-structure" of the external appearance of nine-steamed and nine-processed Baizhu medicinal materials（intermediate processed products） and the "odor-taste" of the internal quality of its decoction pieces（slices）， and the appearance parameters were digitally characterized by colorimeter， texture analyzer， electronic nose and electronic tongue， the chemical composition was analyzed via ultra-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry（UPLC-Q-TOF-MS/MS）. Then， cluster analysis on the differences in odor between the medicinal materials（intermediate processed products） and decoction pieces（slices） of nine-steamed and nine-processed Baizhu was conducted， as well as the differences in taste between water-soluble and alcohol-soluble extracts of the decoction pieces（slices）， and the correlation analysis of chroma value-alcohol-soluble extract content-component response value. ResultsThe nine-steamed and nine-processed Baizhu had a dark brown to black epidermis， a brownish-yellow to brownish-gray cross-section， a slightly tough texture， a faint odor， and a slightly sweet， bitter and pungent taste. Texture analyzer measurements revealed minimal adhesion and maximum recovery in the middle section of the characteristic processed Baizhu， consistent with the processing endpoint of thorough steaming and cooking. The head section showed the highest internal hardness， elasticity and chewiness， indicating a denser texture in this area. The electronic nose sensor could clearly distinguish the difference between the medicinal materials and its decoction pieces， with a more significant clustering effect at 60 ℃ for 30 minutes compared to ambient temperature headspace for 2 hours， highlighting the significant impact of the baking degree before slicing on the quality. The electronic tongue taste signal map clearly distinguished the differences between water-soluble and alcohol-soluble extracts of nine-steamed and nine-processed Baizhu decoction pieces， and the addition of auxiliary materials during processing could enhance its alcohol-soluble extract content. A total of 82 chemical components were identified in the characteristic processed Baizhu. After processing， the contents of 58 components increased， while 24 components decreased. Correlation analysis revealed significant negative correlations（P<0.01） between ethanol-soluble extract content and colorimetric values of brightness（L*）， yellow-bule value（b*）， and total color difference（E*ab）. E*ab showed marked negative correlations（P<0.05） with the response values of isochlorogenic acid A and C. ConclusionThis study establishes a modern intelligent sensory evaluation model for multidimensional holographic characterization of nine-steamed and nine-processed Baizhu， clarifying the correlation between increased isochlorogenic acid content and the visual color appearance after different steaming cycles， as well as its intrinsic alcohol-soluble extracts. This provides a reference for quality evaluation and processing standards of the Zhejiang-style characteristic processed products.
