食品与发酵工业 >

2026 , Vol. 52 >Issue 10: 400 - 406

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044273

分析与检测

陈皮米泔漂制影响“挥发性成分-气味-滋味”的规律研究

  • 宁小雪 ,
  • 陈梦瑶 ,
  • 易精善 ,
  • 钟卫红 ,
  • 刘应蛟 ,
  • 张寿文 ,
  • 叶群力 ,
  • 吴志瑰 ,
  • 付小梅
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  • 1(江西中医药大学 药学院,江西 南昌,330004)
    2(江西江中中药饮片有限公司,江西 九江,332300)
第一作者:硕士研究生(吴志瑰副教授与付小梅教授为共同通信作者,E-mail:nadinewzg@163.com;smilefxm@163.com)

收稿日期: 2025-08-19

  修回日期: 2025-10-10

  网络出版日期: 2026-06-15

基金资助

江西中医药大学与樟树市政府合作项目(横20230037);中药资源可持续利用江西省重点实验室(2024SSY07082)

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Effect of rinsing rice swill on volatile components-smell-taste of Citri Reticulatae Pericarpium

  • NING Xiaoxue ,
  • CHEN Mengyao ,
  • YI Jingshan ,
  • ZHONG Weihong ,
  • LIU Yingjiao ,
  • ZHANG Shouwen ,
  • YE Qunli ,
  • WU Zhigui ,
  • FU Xiaomei
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  • 1(School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China)
    2(Jiangxi Jiangzhong Traditional Chinese Medicine Pieces Co. Ltd., Jiujiang 332300, China)

Received date: 2025-08-19

  Revised date: 2025-10-10

  Online published: 2026-06-15

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摘要

该文研究陈皮经米泔水漂制处理前后其挥发性成分与气味及滋味的动态变化规律。采用顶空固相微萃取(headspace solid-phase microextraction, HS-SPME)结合气相色谱-质谱联用(gas chromatography-mass spectrometry, GC-MS)对米泔水漂陈皮挥发性成分分析,并结合电子鼻、电子舌2种智能感官技术对“气味-滋味”进行分析。以变量重要性投影(variable importance projection, VIP)值>1、P<0.05为标准筛选差异性成分,origin软件绘制雷达图、指纹图谱、Pearson相关性分析。从陈皮(Citri Reticulatae Pericarpium, CRP)及米泔水漂陈皮(MGCRP)中共鉴定出135个挥发性成分,其中CRP检出成分132个、MGCRP检出成分131个,并筛选出乙酸橙花酯、β-榄香烯、β-石竹烯、(E)-β-金合欢烯等17个差异性成分;电子鼻筛选出6种差异性传感器;电子舌筛选出4种差异性滋味为甜、苦、涩、咸;HS-SPEM-GC-MS、电子鼻和电子舌技术结合多元统计分析可较好地区分CRP与MGCRP,对MGCRP的鉴别和质量评价具有一定指导意义。

关键词： 陈皮; 米泔水漂陈皮; 挥发性成分; 电子鼻; 电子舌; 顶空固相微萃取结合气相色谱-质谱联用

本文引用格式

宁小雪 , 陈梦瑶 , 易精善 , 钟卫红 , 刘应蛟 , 张寿文 , 叶群力 , 吴志瑰 , 付小梅 . 陈皮米泔漂制影响“挥发性成分-气味-滋味”的规律研究[J]. 食品与发酵工业, 2026 , 52(10) : 400 -406 . DOI: 10.13995/j.cnki.11-1802/ts.044273

Abstract

The dynamic changes of volatile components, smell, taste of Citri Reticulatae Pericarpium (CRP) before and after rinsing treatment with rice swill water (MGCRP).Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile components of dried CRP before and after processing with rice water, and the“smell-taste”was analyzed by electronic nose and electronic tongue.The variable importance projection (VIP) value>1 and P<0.05 were used as the standard to screen the differential components.The origin software was used to draw the radar map, fingerprint and Pearson correlation analysis.A total of 135 volatile components were identified from CRP and CRP-RW, including 132 components from CRP and 131 components from MGCRP, and 17 differential components such as Neryl acetate, β-elemene, β-caryophyllene and (E)-β-farnesene were screened out.Six different sensors were screened out by electronic nose.Four different tastes were screened out by electronic tongue, including sweet, bitter, astringent, and salty.Through the fusion of volatile components, odor and taste data of different indicators, the “composition-odor-taste” Pearson correlation heat map could be drawn to accurately distinguish different processed CRP.HS-SPEM-GC-MS, electronic nose, and electronic tongue technology combined with multivariate statistical analysis could better distinguish different processed products of CRP and clarify the differences in volatile components, odor, and taste, which had certain guiding significance for the identification and quality evaluation of CRP prepared by rice swill.

Key words： Citri Reticulatae Pericarpium; rice-washed water processed Citri Reticulatae Pericarpium; volatile components; electronic tongue; electronic nose; HS-SPME-GC-MS

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