荆文光，张权，程显隆，石佳，马双成，魏锋

摘要：为了从气、味角度阐述姜制厚朴刺激性降低的炮制内涵，采用电子舌、电子鼻分别对15份厚朴药材、15份净厚朴、15份姜厚朴进行炮制前后味觉和气味定量化测定，分别利用配对样品t检验和主成分分析的方法解析炮制前后厚朴味覺和气味的变化。结果显示，味觉中只有涩味在炮制后降低，具有显著差异（P<0.05），而电子舌的涩味传感器是对涩味物质引起的味道进行响应，在低浓度下感知为刺激性回味，说明厚朴姜制后刺激性降低;同时厚朴姜制后电子鼻氮氧化物和硫化物传感器的测定值降低，说明此类挥发性成分减少，亦可导致厚朴刺激性降低。研究结果表明电子舌、电子鼻可用于厚朴炮制机理的研究，厚朴“不以姜制，则戟人喉舌”具有一定的科学性。

关键词：中药炮制学;炮制机理;电子鼻;电子舌;厚朴;刺激性

中图分类号：R283文献标识码：ADOI： 10.7535/hbgykj.2021yx05010

Discussion on the processing mechanism of ginger Magnoliae officinalis

cortex based on electronic nose and tongue technology

JING Wenguang，ZHANG Quan，CHENG Xianlong，SHI Jia，MA Shuangcheng，WEI Feng

（National Institutes for Food and Drug Control，Beijing 100050，China）

Abstract：In order to explore the processing mechanism connotation of the decreased irritation of ginger Magnoliae officinalis cortex，the combination of electronic nose and electronic tongue technology was used to quantitatively determine the taste and odor of 15 batches of Magnoliae officinalis cortex materials，15 batches of Magnoliae officinalis cortex and 15 batches of ginger Magnoliae officinalis cortex before and after processing.The paired sample t test and principal component analysis were carried out to analyze and compare the taste and odor changes of Magnoliae officinalis cortex before and after processing.The results show that only the astringency in the taste is reduced after ginger processing，with significant difference （P<005）;while the astringency sensor of the electronic tongue responds to the taste caused by astringent substances，and it is perceived as pungent aftertaste at low concentrations，indicating that the irritation is reduced after ginger processing.At the same time，the measured values of nitrogen oxide and sulfide sensors in electronic nose also decrease after processing，which implies the decrease of volatile components can reduce the irritation of Magnoliae officinalis cortex.The results indicate that the electronic tongue and nose can be used to investigate the mechanism of Magnoliae officinalis cortex and "Without ginger processing，the mouthpiece will be thorny" has certain scientific rationality.

Keywords：science of processing Chinese materia medica;processing mechanism;electronic nose;electronic tongue;Magnoliae officinalis cortex;irritation

厚朴来源于木兰科植物厚朴Magnolia officinalis Rehd.et Wils.或凹叶厚朴Magnolia officinalis Rehd. et Wils.var biloba Rehd. et Wils.的干燥干皮、枝皮和根皮，其主要分布在湖北、四川、福建、陕西、广西、江西等地[1-2]。厚朴为治疗脘腹胀满的常用中药，生厚朴的辛香燥烈之性有损胃阴之虞，故中医临床上一般不用生厚朴，而是以不同的方法炮制成姜厚朴应用[3]。宋·寇宗著《重刊·本草衍义》（以下简称《衍义》）中有，厚朴：“不以姜制，则戟人喉舌。” 古人认为厚朴有油，味苦，不以姜制则戟人喉舌。除此之外，还有学者对厚朴姜制目的进行考辨，认为《衍义》虽有不以姜制则戟人喉舌之说，但这与历代医药经验及后世对厚朴姜制的用意并不相符，且经过考证《本草图经》中记载的厚朴并非现代所使用的厚朴，而为今之樟科润楠属红楠的树皮，主要成分与现代厚朴并不相同，而《衍义》可能以《本草图经》为蓝本，依据红楠的性味得出上述姜制的说法[4]。现代认为，姜汁炙厚朴可消除其对咽喉的刺激性，并能增强温中和胃的功能。钟凌云等[5]从急性毒性及对家兔眼睛、豚鼠皮肤刺激性的角度，开展厚朴炮制前后的毒性及刺激性作用研究，结果证明厚朴没有毒性，但具有一定的刺激性作用，该作用通过姜制后可以缓和。……