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·药学研究·
超快速气相电子鼻分析山茱萸炮制过程气味成分动态变化 Δ
＊
钱怡洁 ，魏 伟，朱广飞，皮文霞 ，陆兔林，毛春芹（南京中医药大学药学院，南京 210023）
#
中图分类号 R917；R283 文献标志码 A 文章编号 1001-0408（2022）18-2182-05
DOI 10.6039/j.issn.1001-0408.2022.18.02
摘 要 目的 建立山茱萸炮制过程中气味成分动态变化的监测方法。方法 采用酒蒸法制备不同炮制时间的山茱萸饮片（即酒
萸肉）。采用超快速气相电子鼻采集气味图谱，与AroChemBase数据库对比得到气味成分信息，结合峰面积分析气味成分动态变
化并进行化学模式识别分析。结果 净山萸肉共识别出12个共有气味色谱峰，酒萸肉共识别出21个共有气味色谱峰。在炮制过
程中，乙醇、异丙醇、2-甲基丙醛、乙酸乙酯、2-甲基丁醛、异戊醇、2-己醇、糠醛8个气味成分的峰面积占比较高，其中乙醇、异戊醇、
2-己醇、异丙醇的峰面积随炮制时间增加呈先增加后降低趋势，炮制24 h时仍高于净山萸肉；乙酸乙酯、2-甲基丁醛、糠醛的峰面
积随炮制时间增加而增加，且上述8个气味成分的变量重要性投影值均大于1。结论 建立了山茱萸炮制过程中气味成分的动态
变化监测方法，乙醇等8个气味成分可作为山茱萸炮制过程的监测指标。
关键词 山茱萸；超快速气相电子鼻；气味；炮制过程；酒蒸法；动态监测
Study on dynamic changes of odor components in Cornus officinalis during processing by ultra-fast gas
phase electronic nose
QIAN Yijie，WEI Wei，ZHU Guangfei，PI Wenxia，LU Tulin，MAO Chunqin（School of Pharmacy，Nanjing
University of Chinese Medicine，Nanjing 210023，China）
ABSTRACT OBJECTIVE To establish the method for monitoring the dynamic changes of odor components in Cornus officinalis
during processing. METHODS The decoction pieces of C. officinalis with different processing time were prepared by the wine
steaming method. The dynamic changes of odor components were obtained by using ultra-fast gas electronic nose；odor components
were identified by comparing with AroChemBase database；the dynamic changes of odor compounds were analyzed in combination
with peak area，and the chemical pattern recognition analysis were carried out. RESULTS A total of 12 common peaks of odor
components were identified in the fingerprints of raw C. officinalis，and 21 in the fingerprints of decoction pieces of C. officinalis.
Eight odor components with the high proportion of peak area during processing were ethanol， isopropyl alcohol， 2-
methylpropylaldehyde，ethyl acetate，2-methylbutanal，isoamyl alcohol，2-hexanol and furfural，among which，the peak areas of
ethanol，isoamyl alcohol and 2-hexanol showed a trend of first increasing and then decreasing；at 24 h of processing，their peak
areas were still higher than those of raw products. The peak areas of ethyl acetate，2-methylbutanal and furfural nearly increased
with the increase of processing time. Variable importance in projection of above eight odor components were all greater than 1.
CONCLUSIONS The method is established for monitoring the dynamic changes of odor components of C. officinalis during
processing. Eight odor components such as ethanol can be used as monitoring indicators of C. officinalis dring processing.
KEYWORDS Cornus officinalis；ultra-fast gas phase electronic nose；odor；processing；wine steaming method；dynamic
monitoring
山茱萸为山茱萸科植物山茱萸 Cornus officinalis 肉 2 种饮片 ，酒萸肉较净山萸肉具有更强的滋补肝肾
[1]
[2]
Sieb.et Zucc. 的干燥成熟果肉，具有固精缩尿、补肾益 作用 。饮片是中药材经炮制后用于临床的药物，饮片
精、收敛止汗之功效，为收涩固脱之要药，常用于治疗眩 的质量可直接影响临床疗效，目前山茱萸饮片的质量研
[1]
晕耳鸣、腰膝酸痛、崩漏带下、大汗虚脱等症 。2020 年 究主要集中在内在成分的定量分析方面 ，而外观性状
[3]
版《中国药典》（一部）收载了净山萸肉（山萸肉）和酒萸 作为评价中药质量的常用手段，仍停留在主观描述层
[4]
Δ 基金项目 国家重点研发计划项目（No.2018YFC1707000） 面，主要通过眼观、鼻闻、口尝等方式判断质量优劣 ，这
＊第一作者 硕士研究生。研究方向：中药质量标准。电话：025- 难以控制质量且缺乏客观性。
85811512。E-mail：qianyijie2019@163.com
[5]
气味是评价中药饮片质量的重要指标之一 。2020
# 通信作者 副教授，硕士生导师，博士。研究方向：中药质量标
准、中药物质基础。电话：025-85811512。E-mail：piwenxia@163.com 年版《中国药典》（一部）山茱萸炮制项下规定，酒萸肉通
·2182· China Pharmacy 2022 Vol. 33 No. 18 中国药房 2022年第33卷第18期
