基于相关性分析的山楂炮制过程气味变化机制研究(3)
(Chengdu University of Traditional Chinese Medicine， Chengdu 611137， China)
[Abstract]In order to investigate the mechanism， the correlation between the odor change in Crataegi Fructus stir-fried process and 5-HMF were studied. Required samples were retrieved from Crataegi Fructus stir-fried process. Statistical quality control(SQC) was used to analyze the response values acquired by the electronic nose. At the same time， the content of 5-HMF was detected by high performance liquid chromatography (HPLC). Correlation analysis was used to analyze the relationship between the above two. Experimental results showed that SQC model established by response values of all samples could show the change law of odor in Crataegi Fructus stir-fried process and changes of 5-HMF content was dropped after the first increase. Correlation analysis showed that the odor change in Crataegi Fructus stir-fried process and 5-HMF were significantly correlated (P<0.05). Sugar degradation reaction and the Maillard reaction may be one of the mechanisms of the odor change in Crataegi Fructus stir-fried process.
[Key words]Crataegi Fructus； stir-fry； odor； electronic nose； 5-HMF； correlation analysis； change mechanism
doi：10.4268/cjcmm20141714
[责任编辑 马超一], http://www.100md.com(黎量 杨诗龙 刘玉杰 汪云伟 钟恋 艾莉)
[Abstract]In order to investigate the mechanism， the correlation between the odor change in Crataegi Fructus stir-fried process and 5-HMF were studied. Required samples were retrieved from Crataegi Fructus stir-fried process. Statistical quality control(SQC) was used to analyze the response values acquired by the electronic nose. At the same time， the content of 5-HMF was detected by high performance liquid chromatography (HPLC). Correlation analysis was used to analyze the relationship between the above two. Experimental results showed that SQC model established by response values of all samples could show the change law of odor in Crataegi Fructus stir-fried process and changes of 5-HMF content was dropped after the first increase. Correlation analysis showed that the odor change in Crataegi Fructus stir-fried process and 5-HMF were significantly correlated (P<0.05). Sugar degradation reaction and the Maillard reaction may be one of the mechanisms of the odor change in Crataegi Fructus stir-fried process.
[Key words]Crataegi Fructus； stir-fry； odor； electronic nose； 5-HMF； correlation analysis； change mechanism
doi：10.4268/cjcmm20141714
[责任编辑 马超一], http://www.100md.com(黎量 杨诗龙 刘玉杰 汪云伟 钟恋 艾莉)