基于GC-IMS气味检测辨识侧柏叶炒炭程度研究

目的 从气味变化角度对侧柏叶炒炭程度进行辨识。方法 采用气相色谱-离子迁移谱法（gas chromatography-ion mobility spectrometry，GC-IMS）对侧柏叶和不同炒制程度侧柏炭的气味进行检测，采用直观、聚类、指纹图谱法对其进行比较和定性分析。结果 通过气味分析可明显区分开侧柏叶及不同炒制程度侧柏炭，5-甲基糠醛、2-庚醇和2-乙酰呋喃可作为侧柏叶炒适中炭的标志物。结论 侧柏叶炒炭后气味发生了明显的变化，且与炮制程度相关，研究结果可为辨识炭药炮制程度研究提供了一定的思路。

Primary study on identification of carbonizing degree of Platycladi Cacumen based on odor detection by GC-IMS

Objective To identify the carbonizing degree of Platycladi Cacumen (PC) from the perspective of odor changes. Methods The odor of PC and Platycladi Cacumen Carbonisata (PCC) of different carbonizing degree were detected by gas chromatography-ion mobility spectrometry (GC-IMS), which is compared and qualitatively analyzed by intuitive, clustering and fingerprinting methods. Results It was clearly to distinguish PC and PCC of different carbonizing degree by odor analysis. 5-Methylfurfural, 2-heptanol and 2-acetylfuran can be used as markers of moderate PCC. Conclusion The odor of PC changed significantly after being carbonized and it is related to processing degree. The research results can provide a certain idea for the research on identifying the processing degree of charcoal medicine.