基于仿生技术对薏苡仁麸炒过程中色泽气味变化研究

目的 对薏苡仁麸炒过程中的色泽与气味进行客观量化并对色泽与气味的变化特征进行研究。方法 采用CM-5型分光测色计（电子眼）及Heracles NEO超快速气相电子鼻技术,并通过判别分析、主成分分析（principal component analysis,PCA）、判别因子分析（discriminant factor analysis,DFA）、风味热图等方法对获取数据进行处理分析。结果 随着炮制程度的加深,薏苡仁外观色泽整体上呈现变暗（L*值不断降低）、变红（a*值不断增加）、变黄（b*值不断增加）的变化趋势,基于粉末色度值L*、a*、b*所构建的判别函数实现了生薏苡仁及不同炮制程度麸炒薏苡仁饮片的区分。薏苡仁固有及在麸炒过程中共检测出34种挥发性气味物质,随着炮制程度的加深,挥发性气味物质的丰富度不断提高。热图分析结果表明1-丁烯、2-丁烯、丙烯醛、乙硫醇、2-丁醇、乙偶姻、1,4-二氧六环、丙二醇、1-甲基-1H-吡咯、甲基环己烯、丁酸乙酯、丁基二甲硫醚、糠醇、辛内酯14种成分在薏苡仁麸炒过程中变化最为明显。PCA与DFA均可实现生薏苡仁及不同炮制程度麸炒薏苡仁饮片的区分。结论 ...

Study on color and odor change of Coicis Semen bran stir-fry based on bionic technology

Objective To quantify objectively the color and odor of Yiyiren (Coicis Semen) bran during frying and to study the characteristics of color and odor change. Methods CM-5 spectrophotometer (electronic eye) and Heracles NEO ultra-fast gas electronic nose were used, and the data were processed and analyzed by discriminant analysis, principal component analysis (PCA), discriminant factor analysis (DFA) and flavor heat map. Results With the degree of processing, Coicis Semen appearance overall color appears dim (L^* values decrease), red (a^* value increasing), yellow (b^* value increasing) trends, and the discriminant function was constructed based on powder chromaticity values L^*, a^*, b^* to distinguish the raw Coicis Semen and different processing degrees of bran fried Coicis Semen slices. A total of 34 volatile odors were detected in Coicis Semen and in the process of bran frying. With the deepening of processing degree, the abundance of volatile odors increased continuously. The results of heat map analysis showed that the changes of 14 components such as 1-butene, 2-butene, acrolein, ethanethiol, 2-butanol, acetoin, 1,4-dioxane, propylene glycol, 1-methyl-1H-pyrrole, 1-methylcyclohexene, ethyl butyrate, butyl methyl sulfide, 2-furanmethanol, 4-octanolide were most obvious in Coicis Semen bran frying. Principal component analysis (PCA) and discriminant factor analysis (DFA) could be used to distinguish raw Coicis Semen from processed Coicis Semen in different processing degrees. Conclusion In this experiment, electronic eye and electronic nose bionic technology were used to study the color and odor changes in Coicis Semen bran frying process, which provided a new method and idea for TCM processing research based on characters.