文献类型：期刊文献

中文题名：基于仿生技术及GC-MS的甘肃生姜、干姜、炮姜的色泽气味变化及物质基础研究

英文题名：Color and Odor Change and Material Basis of Gansu Ginger,Dried Ginger and Baked Ginger Based on Bionic Technology and GC-MS

作者：何建桥[1];李硕[1,2];田一虹[1];李越峰[1];陈晖[1];杨志军[1,2];杨秀娟[1,2]

第一作者：何建桥

机构：[1]甘肃中医药大学,兰州730000;[2]西北中藏药省部共建协同创新中心,兰州730000

第一机构：甘肃中医药大学

年份：2025

卷号：42

期号：2

起止页码：173

中文期刊名：中国现代应用药学

外文期刊名：Chinese Journal of Modern Applied Pharmacy

收录：;北大核心:【北大核心2023】；

基金：国家自然科学基金项目(82160755);甘肃省教育厅创新基金(2024A-094);甘肃省青年博士支持项目(2025QB-066);西北中藏药省部共建协同创新中心开放基金(Xbzzy-2022-08);甘肃省中药炮制技术传承基地项目(2022-15);甘肃中医药大学科学研究与创新基金项目(2023KCYB-5);2023年研究生“创新之星”项目(2023CXZX-765)。

语种：中文

中文关键词：甘肃生姜;干姜;炮姜;色度;气味;GC-MS;挥发性成分

外文关键词：Gansu ginger;dried ginger;baked ginger;chroma;smell;GC-MS;volatile component

摘要：目的对甘肃生姜及其炮制品(干姜、炮姜)的色泽和气味进行量化表征,并采用GC-MS测定其挥发性成分。方法采用色度仪、PEN3电子鼻系统及GC-MS进行测定,并通过主成分分析、载荷分析、判别分析、偏最小二乘法、皮尔逊相关法对甘肃生姜、干姜、炮姜的色度、气味和成分的特征数据进行处理和分析。结果基于色度值L^(*)、a^(*)、b^(*)的判别分析结果表明,生姜、干姜、炮姜色泽外观区分明显,整体呈变暗、变红、变蓝的趋势。气味响应分析结果表明,生姜及其炮制品中均以硫化物类的响应值最高,其次为氮氧化合物。生姜共测得31种挥发性成分,干姜22种、炮姜20种;并与气味响应值进行皮尔逊相关分析,发现生姜经高温烘干成干姜后,其所含的长链烷烃类加热后分解为短链烷烃类,且硫化物类成分增多。干姜经砂烫成炮姜后,性质更加稳定的苯类成分及芳香胺类成分增多。结论通过电子眼、电子鼻及GC-MS对甘肃生姜、干姜、炮姜炮制过程中色泽、气味及化学成分变化进行研究,为中药的鉴定与质量评价提供参考依据。
OBJECTIVE To quantitatively characterize the color and odor of Gansu ginger and its processed products(dried ginger and baked ginger),and determine their volatile compounds by GC-MS.METHODS Colorimeter,PEN3 electronic nose system and GC-MS were used to analyze the colorimetry and odor of Gansu ginger,dried ginger and baked ginger in Gansu province by principal component analysis,loadings analysis,discriminant analysis,partial least square analysis and Pearson correlation analysis,and the obtained characteristic data were processed and analyzed.RESULTS Based on the discriminant analysis of color value L^(*),a^(*),b^(*),the color and appearance of ginger,dried ginger and baked ginger were obviously distinguished,and the whole showed a trend of darkening,red and blue.In the analysis of odor response,sulfur compounds had the highest response value,followed by nitrogen and oxygen compounds.GC-MS spectrometry identified 31 volatile compounds from ginger,22 volatile compounds from dried ginger,and 20 volatile compounds from baked ginger.Pearson correlation analysis was conducted with odor response values and it was found that after high-temperature drying and processing,the long-chain alkanes in ginger were decomposed into short-chain alkanes,and the sulfur compounds increased.After the dried ginger was sanded and ironed,it increased in the baked ginger as more stable benzene and aromatic amine components.CONCLUSION The changes of color,odor and chemical composition of Gansu ginger,dried ginger and baked ginger are studied by electronic nose,electronic eye and GC-MS,which provide reference for identification and quality evaluation of traditional Chinese medicine.