天麻配方颗粒制备中气味相关性研究

目的 研究天麻药材-饮片-浸膏-配方颗粒这一制备过程中气味的变化与相关性,尝试引入新的制剂工艺整体评价指标,探讨符合中医药整体观的中药配方颗粒制备工艺.方法 利用电子鼻技术采集各样品的气味数据,通过主成分分析(PCA)、判别因子分析(DFA)和统计质量控制分析(SQCA)等统计学方法对特征数据进行分析.结果 天麻药材-饮片-浸膏这一制备过程中,天麻气味损失较小;而浸膏-配方颗粒这一过程中气味损失较大,提示按现有化学药模式评价中药配方颗粒工艺虽然可行,但与符合中医药整体观的气味指标评价结果有差异.结论 电子鼻技术可用于天麻样品(不同的形式)气味信息数据的采集,通过不同的模型进行数据分析后,可从不同天麻样品的气味之间找出差异与相关性,气味指标可作为天麻配方颗粒制剂工艺的整体评价指标.

Odour correlation study during preparation process of Gastrodiae Rhizoma Formula Granule

Objective To study the change and correlation of odour during the preparation process of Gastrodiae Rhizoma-pieces- extract-formula granules. A new overall evaluation index of preparation process was introduced to investigate the preparation process of Chinese medicinal granules, which was in line with the overall concept of traditional Chinese medicine (TCM). Methods The odour data of all samples were collected using an electronic nose technology. Then the characteristic data were analyzed through statistical methods, such as principal component analysis (PCA), discriminant factor analysis (DFA), and statistical quality control analysis (SQCA). Results The odour loss was very small during the preparation process of herb-pieces-extract; while the odour loss during extract-formula granules process was bigger. This prompted that it was feasible to evaluate the technology of TCM formula particles according to the existing mode of chemical drugs, but it was different from the evaluation results using the overall concept of TCM as evaluation index. Conclusion The electronic nose technology could be used for collecting odour data of Gastrodiae Rhizoma samples in different forms. Through data analysis with various models, the difference and correlation among different odour of Gastrodiae Rhizoma samples could be identified. The odour could be used as the overall evaluation index during the preparation process of Gastrodiae Rhizoma Formula Granule.