Changes of processing process of Aconiti Radix Cocta based on bionic technology / 中草药

ABSTRACT

Objective: To study the characteristics of gas and taste changes in different stages during the processing of Aconiti Radix Cocta (ARC), and characterize the relationship between the changes of gas and taste and the internal active components. Methods: The changes of gas and taste of three batches of ARC samples with different processing time were detected by using electronic nose and electronic tongue system, the obtained data from processing were analyzed through the radar map, linear discriminant analysis (LDA), principal component analysis (PCA), and the correlation analysis was made with alkaloids from ARC processing. Results: Electronic nose and electronic tongue could distinguish the samples of different processing degree of ARC. Pearson correlation analysis showed that electronic nose FAC1 was significantly correlated with aconitine, neoaconitine, benzoylaconitine, benzoylneoaconitine and monoester alkaloids (P < 0.01). Electronic tongue FAC2 was significantly correlated with the total amount of benzoylaconitine and monoester alkaloids (P < 0.01), and correlated with the content of benzoylaconitine (P < 0.05). Conclusion: The bionic technology of electronic nose and electronic tongue could be used to study the processing quality of ARC. This method provides a new way of thinking for the Chinese medicine processing study.