Study On Quality Control Standard And Identification Technology Of Processing Adjuvant Vinegar

With the advent of the era of great health,the inheritance,development and innovation of Traditional Chinese medicine(TCM)have ushered in unprecedented opportunities and challenges.The processing of TCM is not only a vital link in the system of TCM system,but also the inevitable requirement of the characteristics of syndrome differentiation and compound compatibility of TCM.The quality of processing adjuvants has a very important effect on the quality of TCM decoction pieces.However,at present,there is still lack of clear standard and systematic,scientific research on the quality of processing adjuvants,still have some phenomena such as lack of modern scientific arguments,unclear requirements for quality and variety,confusion in production and clinical application and so on.Nowadays,with the continuous improvement of the standardization level of TCM decoction pieces,it is particularly necessary to make a scientific and standardized research on the quality of processing adjuvants and their identification technology.This paper makes a systematic study on the quality evaluation system of physicochemical parameters of vinegar,which can be used as a reference for the further supplement and improvement of the quality standard.The research is mainly divided into four parts:the first part is literature research;The second part is the quality research and standard establishment of processing adjuvant vinegar.The third part is the study on odor-quality identification technology of processing adjuvant vinegar based on flash GC e-nose technology.The fourth part is the establishment of a fast discriminant model of vinegar odor-quality and its applicability to vinegar processed pieces.1.Literature research:By consulting the relevant ancient books and monographs,the literature research part makes a textual research on the efficacy records of processing adjuvant vinegar,the textual research of varieties and the development process of vinegar preparation method.It is found that the type of vinegar for processing auxiliary materials in ancient books should be traditional solid-state fermented vinegar,and rice vinegar is the best,while alcohol vinegar is regarded as "the inferior of vinegar".At the same time,the relevant standards of domestic excipients vinegar and the research status of the quality of excipients vinegar were sorted out,and the application of modern cutting-edge technology in the processing of excipients and the quality of vinegar slices was summarized in order to provide theoretical support for the research.2.Study on the quality standard of processed adjuvant vinegar:In order to clarify the scientific connotation of the types and quality requirements of processed auxiliary vinegar,establish a scientific and reasonable quality standard of processing adjuvant vinegar,with reference to the 2020 edition of Chinese Pharmacopoeia,the processing standards of various provinces and cities and relevant national standards,this study established four detection items:character,identification(character,clarity,TLC),inspection(pH,relative density,free mineral acid),content determination(total acid,nonvolatile acid,amino acid nitrogen,soluble salt-less solid).The quality of vinegar with different processes throughout the country was studied in order to clarify the types of vinegar used in excipients,formulate quality standards and clarify the scientific connotation of ancient books.The study found that:① There are great differences in the quality of processing adjuvant vinegar in different brewing processes,among which the quality of solid state fermentation(SSF)rice vinegar is the best,which is in line with the requirements of "rice vinegar is the best" in ancient books.② Solid state fermentation vinegar(Zhenjiang vinegar,rice vinegar SSF,sorghum vinegar SSF)meets the requirements of traditional brewing technology,with rich nutrients such as non-volatile acid,amino acid nitrogen and soluble saltless solids,and better overall quality.it is suitable to be used as processing adjuvant vinegar.Most kinds of liquid fermentation vinegar(rice vinegar LSF,alcohol vinegar)contain less nutrients and are not suitable to be used as processing adjuvant vinegar.This result is also confirmed by the records in ancient books that alcoholic vinegar is rated as "the inferior of vinegar".③ According to the results of quality research and the idea of "in-depth research,shallow standard",the quality standard of processing adjuvant vinegar was established from four aspects of character,identification,inspection and content determination(draft).The inspection item stipulates that the pH of processing adjuvant vinegar shall not be less than 2.9 and the relative density shall not be lower than 1.02.The content test item stipulates that the total acid content of processing adjuvant vinegar(in terms of acetic acid)shall not be lower than 3.5 g/100 mL,and the content of non-volatile acid(in terms of lactic acid)shall not be lower than 0.5 g/100 mL.3.Study on rapid identification technology of flash GC e-nose for processing adjuvant vinegar:In order to realize the rapid detection of the quality of processing adjuvant vinegar,combine the speed and intuition of traditional experience identification and the objectivity and accuracy of instrument analysis.Study on the rapid odor-quality detection and analysis of processing adjuvant vinegar based on HeraclesNeo flash gas phase electronic nose(flash GCe-nose)detection technology,based on the results of single factor experiment,the conditions of flash GCe-nose analysis of processing adjuvant vinegar were optimized by orthogonal experiment,and the odor fingerprint of processed excipient vinegar was established.the main flavor compounds of processing adjuvant vinegar and the odor difference compounds among different brewing technology samples were analyzed and identified.The study found that:① The best analytical conditions for processing adjuvant vinegar rapid gas phase electronic nose are as follows:The incubation temperature is 60℃,the injection volume is 3500 μL,the capture temperature is 45℃,the injection volume is 5000 μL,and the incubation time is 20 min.The programmed heating condition is the initial temperature 40 ℃,rising to 80℃ at 0.7℃/s,and then rising to 250℃ at 5℃/s for 19 s.② By calculating Kovats retention index and comparing with ArochemBase database,17 odor characteristic compounds in processing adjuvant vinegar were identified.Acetic acid,ethanol,Butane-2,3-dione,Ethyl Acetate,Acetoin and furfural are the main odor characteristic compounds.③Through composition heatmap analysis,it was found that furfural,Hexanoic acid,benzaldehyde and 1-octene-3-ol may be the odor-quality characteristic markers of processing adjuvant vinegar(SSF vinegar).4.Study on the rapid discrimination model of odor-quality of processing adjuvant vinegar and the research on applicability.In order to clarify the relationship among the type,quality and smell of processing adjuvant vinegar,realize the rapid discrimination of odor-quality.In this study,through the discriminant factor analysis(DFA)of the flash GC e-nose odor characteristic data of vinegar,it was found that there were obvious differences in the distribution area of vinegar in different brewing process.Combined with the quality evaluation results,the artificial neural network(ANN)odorquality multilayer perceptron discrimination model was established and optimized.The model training accuracy rate was 97.8%and testing accuracy rate was 98.5%,which realized the rapid discrimination of processing adjuvant vinegar odor quality.In order to verify the applicability of the model in the odor-quality discrimination of vinegar processed pieces,in view of the lack of key problems in the identification of the types and quality of vinegar processed pieces in China,the rapid detection and identification technology of vinegar quality was carried out by Schisandrae Chinensis Fructus(SCF).The odor fingerprints were established to analyze and identify the characteristic components and different components in SCF and VSCF,and a fast model to judge the vinegar processoing quality of SCF was established.The study found that:① The optimum conditions for flash GC e-nose analysis of SCF are as follows:Incubation temperature 75℃,incubation time 20 min,sample dosage 0.5 g,injection volume 3500 μL;The programmed temperature condition was an initial temperature of 50℃,rising from 0.5℃/s to 150℃,and then rising to 250℃ at 2.0℃/s for 15 s.② By calculation of Kovats retention index,36 possible odor components of VSCF were identified,and the newly added components that were Acetic acid,(Z)-3-hexenal and Furfural could be used as odor components of VSCF.③ Taking VSCF as an example,a DFA model was established to determine the vinegar processing quality,which could be used to correctly distinguish of raw SCF,SSF vinegar processed VSCF and LSF vinegar processed VSCF.To sum up,aiming at the key problems such as the standard of processing adjuvant vinegar needing to be clarified and the lack of rapid detection technology of quality,this study took the processing of processing adjuvant vinegar as an example to carry out quality standard research,clarify the types and quality requirements,and clarify the scientific connotation of the requirements of ancient books.Establish and optimize the flash GC e-nose detection method and discriminant model of ANN.As a case study vinegar processoing quality of VSCF,DFA discrimination model is established,in order to create accessories vinegar will provide a scientific basis for further standardization of standardization,for processing adjuvant vinegar and vinegar processed pieces offer reference for the application of rapid detection identification technology.