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通过苦杏仁走油前后的质量比较,探讨苦杏仁走油变质现象的感官判别及其物质内涵。该研究对苦杏仁样品走油前后的脂肪油含量、酸值、过氧化值进行了测定,并采用HPLC,GC-MS分别检测了苦杏仁苷、苦杏仁脂肪酸等。利用电子感官仪器(色度仪、电子鼻)量化并对比苦杏仁样品走油前后的颜色、气味;同时与上述结果作相关性分析。结果显示苦杏仁走油后颜色由黄白变棕黄,出现酸味;苦杏仁苷含量下降,酸值、过氧化值显著增高,脂肪酸成分发生变化;药材的外表特征与内在质量的变化具有显著相关性。“感官分析-质量鉴别系统”能为预测中药化学成分的含量、初步判断中药优劣及质量实时监测提供一定科学依据;为中药贮藏的“事先预测、事中干预、事后鉴别”提供新的思路与参考。
By comparing the quality of bitter almonds before and after walking, we discussed the sensory evaluation and material connotation of bitter almonds walking oil. In this study, the fatty oil content, acid value and peroxide value of the samples of bitter almonds were determined before and after the oil was removed. The contents of amygdalin and bitter almond fatty acids were determined by HPLC and GC-MS, respectively. The color and smell of bitter almonds were quantified and compared with electronic sensory instruments (colorimeter and electronic nose) before and after the oil was removed. Meanwhile, the correlation was analyzed with the above results. The results showed that the color of bitter almonds changed from yellowish white to brownish yellow after the oil was removed, the acidity appeared; the contents of amygdalin decreased, the acid value and peroxide value increased significantly, the fatty acid composition changed; the appearance characteristics of medicinal materials had significant correlation with the changes of intrinsic quality . “Sensory Analysis - Quality Assay System ” can provide a scientific basis for predicting the chemical composition of Chinese medicine, and initially determine the advantages and disadvantages of traditional Chinese medicine and real-time monitoring of quality; for the traditional Chinese medicine stored "Prediction, intervention in the event, Provide new ideas and reference.