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[开发一种气味评估方法,用于果unshiu剥皮使用电子鼻子基于每单位长度 (INPULTH) 的强度]
Yoshitomi Kudo1, Fukuyo Tanaka2, Kouki Fujioka1
1Research Center for Agricultural Information Technology, National Agriculture and Food Research Organization.
Yakugaku zasshi : Journal of the Pharmaceutical Society of Japan
|September 8, 2024
概括
研究人员开发了一种使用气味发射装置和电子鼻子的新方法,以客观地评估果Unshiu皮 (Chimpi) 的气味. 这种方法可以根据草药的气味特征进行一致的药品质量评估.
科学领域:
- 药物鉴定学和分析化学
- 感官科学和仪器仪表技术
背景情况:
- 气味是草药的关键但客观上未测量的质量指标.
- 传统的Citrus Unshiu Peel (Chimpi) 的定量气味分析方法是复杂的,因为在样本操纵时会释放气味.
研究的目的:
- 建立一种可复制和客观的草药气味评估方法,使用Chimpi作为模型.
- 开发一个系统,以一致的气味排放和测量,将气味强度与关键化学化合物相关联.
主要方法:
- 制造一种气味发射装置 (OED),用于控制样品切割期间的气味释放.
- 使用电子鼻子 (e-nose) 与OED一起测量Chimpi气味.
- 计算每单位长度 (INPULTH) 的强度,用于在样本中进行标准化气味比较.
主要成果:
- OED和e-nose方法提供了可重现的气味测量,传感器强度与样品切割长度正相关.
- 计算的INPULTH值允许在不同的Chimpi样本中有效比较气味强度.
- INPULTH与d-烯含量 (r=0.999) 和其他单烯具有强烈的正相关性,这表明它在评估化学成分方面的有用性.
结论:
- 成功开发了一种简单的,优化的臭味强度评估方法,用于Chimpi.
- 这种使用OED和e-nose的方法提供了一个客观的手段来评估基于气味的草药质量.
- 该方法有助于评估单烯含量,这是Chimpi化学特征和质量的关键指标.
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