CN115453016B - Massa Medicata Fermentata and quality evaluation method and application of processed product thereof - Google Patents
Massa Medicata Fermentata and quality evaluation method and application of processed product thereof Download PDFInfo
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Abstract
The application belongs to the technical field of drug analysis, and particularly relates to medicated leaven and a quality evaluation method and application of a processed product of the medicated leaven. Taking volatile substances as entry points, carrying out qualitative analysis and multivariate statistical analysis on the crude medicated leaven products, the fried products and the volatile organic compounds of Jiao Pin by adopting HS-GC-IMS to obtain the characteristic volatile organic compounds of the crude medicated leaven products, the fried medicated leaven and the burnt medicated leaven, wherein hexanal-D and ethanol can be used as the marking components of the crude medicated leaven products; butyraldehyde and 2-methyl-2-propylene can be used as the marking components of fried products, and furfural-D, 2-butanone, 5-methylfurfural, acetone and 2-acetylfuran-D can be used as the marking components of coke products. The influence of the processing on the volatile organic compounds of the medicated leaven is disclosed, and reference is provided for basic excavation of the functional substances of the medicated leaven and research on the processing process.
Description
Technical Field
The application belongs to the technical field of drug analysis, and particularly relates to medicated leaven and a quality evaluation method and application of a processed product of the medicated leaven.
Background
Liu Shen Qu, originally recorded in Tang's treatise on herb Properties, is prepared from flour (wheat flour), almond, red bean, sweet wormwood, xanthium sibiricum, and red-knees herb juice or decoction by mixing, fermenting, dicing, and drying. Contains yeast, enzymes, vitamin B complex, ergosterol, volatile oil, glycosides, etc. There are many different processing methods in the past, including raw, stir-baked and stir-baked. Shen Qu unprocessed can invigorate spleen, stimulate appetite and disperse. The stir-baked product mainly activates the spleen and stomach, and has reduced dispersing action. Can be used for treating infantile simple dyspepsia, and has curative effect superior to control drugs such as calcium lactate tablet and yeast tablet. Jiao Pin is indicated for food stagnation and diarrhea because it has strong action of promoting digestion and resolving food stagnation. The charred hawthorn, charred medicated leaven and charred malt are commonly used in traditional Chinese medicine for treating dyspepsia, and have definite curative effects, so the charred hawthorn, charred medicated leaven and charred malt are called as charred triplet.
At present, liushen koji is not recorded in 'Chinese pharmacopoeia' 2020 edition, but the 'processing standard of traditional Chinese medicine decoction pieces' in each national province is mostly recorded, the quality standard is mainly based on appearance characters, the advantages and disadvantages are distinguished by observing color, bacterial plaque and bacterial coat, the texture, pores and smell of a fracture surface, and the quality difference of products is large due to the lack of quantitative evaluation indexes, so that the clinical curative effect is seriously influenced. The processing method of medicated leaven is also considered in recent times. Generally, digestive enzyme is regarded as a fermentation product of microorganisms and plays an important role in the spleen-invigorating and digestion-promoting effects of the medicated leaven, and the activity of the digestive enzyme is advocated to be used as a quality control index, so that the inherent quality of the digestive enzyme is measured and the rationality of the preparation process is judged. However, the scholars found by comparing the activities of digestive enzymes before and after the processing of the medicated leaven that: after the medicated leaven in different producing areas is fried, burnt and the like, the activity of protease and amylase is obviously reduced compared with that of the raw product. After stir-frying, high temperature destroys digestive enzymes, but the effect of promoting digestion and harmonizing stomach is not lost. Therefore, the medicated leaven not only plays a role in enzymes, but also generates other substances capable of directly or indirectly promoting digestion after being fried, and the quality of the medicated leaven is judged only according to the activity of the digestive enzyme.
Modern researches have found that medicated leaven generates and consumes various compounds through a series of reactions during the processing process, resulting in the change of volatile substances. The volatile substances can stimulate olfactory bulb, and the odor signals are fed back to endocrine system via bidirectional regulating channel (brain-intestine axis) between central nervous system and gastrointestinal tract, and further transmitted to enteric nervous system, thereby exciting or inhibiting gastrointestinal smooth muscle, and regulating gastrointestinal motility, which is possible processing mechanism of medicated leaven.
Disclosure of Invention
Aiming at the problems existing in the quality evaluation of different processed products of the medicated leaven at the present stage, the volatile substances are used as entry points, and HS-GC-IMS is adopted to perform qualitative analysis and multivariate statistical analysis on the volatile organic matters of the raw medicated leaven, the fried medicated leaven and Jiao Pin to obtain the characteristic volatile organic matters of the raw medicated leaven, the fried medicated leaven and the burnt medicated leaven, so that the influence of processing on the volatile organic matters of the medicated leaven is disclosed, and a reference is provided for the basic mining of the functional substances of the medicated leaven and the research of the processing process.
The technical scheme of the invention is as follows:
a method for evaluating the quality of medicated leaven and its processed product comprises the following steps: the medicated leaven and the processed products thereof are subjected to headspace sample injection and are tested by adopting gas chromatography-ion mobility spectrometry, and the quality of the medicated leaven and the processed products thereof is distinguished and identified.
Preferably, the medicated leaven and the processed product thereof are incubated for 15min at 80 ℃ before headspace sampling.
Preferably, the gas phase-ion mobility spectrometry unit: column temperature 60 ℃, carrier/drift gas N 2 IMS temperature is 45 ℃; automatic headspace sample introduction unit: the incubation temperature is 60 ℃, the incubation time is 15min, the temperature of the sample injection needle is 85 ℃, and the incubation rotation speed is 500r/min; gas chromatography conditions: e1 The volume flow of the drift gas is 0-40 min,150mL/min; e2 gas-phase carrier gas volume flow is 0-2 min,2 mL/min; 2-20 min,100 mL/min; 20-40 min,100 mL/min.
Preferably, hexanal-D and ethanol can be used as the marking components of the raw medicated leaven; butyraldehyde and 2-methyl-2-propylene can be used as the marking components of fried products, and furfural-D, 2-butanone, 5-methylfurfural, acetone and 2-acetylfuran-D can be used as the marking components of coke products.
The quality evaluation method is used for identifying and evaluating the quality of the medicated leaven and distinguishing raw products, fried products and Jiao Pin.
The invention has the advantages of
Measuring the volatile organic compounds of medicated leaven living products, fried products and Jiao Pin by adopting headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), constructing an HS-GC-IMS fingerprint, carrying out qualitative and quantitative Analysis on detected components by VOCal software, and carrying out difference Analysis on samples by utilizing Principal Component Analysis (PCA), partial Least square Discriminant Analysis (PLS-DA) and the like; obtaining 80 volatile organic compounds from raw medicated leaven, fried product and coke product based on HS-GC-IMS technology, and qualitatively identifying 60 volatile organic compounds; HS-GC-IMS fingerprints of raw medicated leaven, stir-fried medicated leaven and Jiao Pin are constructed, the raw medicated leaven, the stir-fried medicated leaven and the HS-GC-IMS fingerprints can be distinguished by analysis methods such as PCA (principal component analysis) and PLS-DA (partial least squares-DA), and 2 substances such as Hexanal-D (Hexanal-D) and ethanol (ethanol) can be used as characteristic components of the raw medicated leaven; butyraldehyde and 2-methyl-2-propylene can be used as characteristic components of the stir-fried product of the medicated leaven; furfural-D (Furfural-D), 2-Butanone (2-Butanone), 5-methylfurfural (5-methylfurfural), acetone (acetone), 2-Acetylfuran-D (2-Acetylfuran-D) and the like can be used as characteristic components of the medicated leaven. And (4) conclusion: the HS-GC-IMS fingerprint can be used for identifying and evaluating the types and differences of crude medicated leaven products, stir-fried products and Jiao Pin volatile organic compounds, and provides reference for quality control and clinical application of medicated leaven decoction pieces.
Drawings
FIG. 1 is a diagram of gas phase ion transfer of crude Massa Medicata Fermentata (A), parched product (B) and Jiao Pin (C);
FIG. 2 is a graph showing the difference between GC ion mobility spectrometry of samples of crude Massa Medicata Fermentata (A), parched product (B) and Jiao Pin (C);
FIG. 3 shows the VOC fingerprints of the raw Massa Medicata Fermentata (A), parched raw Massa Medicata Fermentata (B) and Jiao Pin (C);
FIG. 4 is a graph of scores of Massa Medicata Fermentata crude product, parched product and Jiao Pin PCA;
FIG. 5 is a graph of scores of Massa Medicata Fermentata, parched Massa Medicata Fermentata and Jiao Pin PLS-DA;
FIG. 6 is a graph of Massa Medicata Fermentata crude product, parched product and Jiao Pin VIP.
Detailed Description
Example 1
1. Instrument and reagent
1.1 Instrument FlavourSpec gas chromatography-ion mobility spectrometry combination instrument (Shandong sea energy science instruments Co., ltd.); shaker (Lin Beier, inc); an ultrasonic cleaner (KQ-250 DA, ultrasonic instruments Inc. of Kunshan); a rotary evaporator (RE-52, shanghai Yangrong Biochemical Instrument factory); r pipettor (american sermer fly); analytical balance (AE 224C, shunhu constant science instruments, ltd); low speed centrifuge (shanghai Lu Xiangyi); vacuum drying oven (DZF-6050, shanghai sperm macro laboratory apparatus Co., ltd.).
The 5 batches of medicated leaven raw products are collected from Shandong, anhui, sichuan and the like, are shown in Table 1, are identified by a Chinese medicine resource research institute Jin Guangqian researcher of the Chinese medicine research institute of Shandong province, and meet the requirements of nineteenth volume of the drug Standard Chinese medicine finished prescription preparation of the Ministry of health. The experiment mainly considers the difference of volatile components before and after (stir-frying and charring) medicated leaven processing, wherein the medicated leaven stir-frying and medicated leaven charring samples are 5 batches of different raw medicated leaven products, and are processed according to a stir-frying method (Tonghe 0213) of 2020 edition of Chinese pharmacopoeia, the medicated leaven is heated by slow fire, fried to be yellow, taken out and cooled; parching Massa Medicata Fermentata to brown black on the surface and brown inside, taking out, slightly spraying clear water, and cooling.
TABLE 1 raw and parched Massa Medicata Fermentata, jiao Pin information
2. Method and results
2.1 Detection conditions gas phase-ion mobility spectrometry unit: the chromatographic column is MXT-5 (15 m × 0.53 mm,1 μm), the analysis time is 40 min, the column temperature is 60 deg.C, and the carrier gas/drift gas N is 2 And an IMS temperature of 45 ℃. Automatic headspace sample introduction unit: the incubation temperature is 60 ℃, the incubation time is 15min, the sample injection volume is 100 mu L, the sample injection needle temperature is 85 ℃, and the incubation rotation speed is 500r/min. Gas chromatography conditions: e1 The volume flow of the drift gas is 0-40 min,150mL/min; e2 gas-phase carrier gas volume flow is 0-2 min,2 mL/min; 2-20 min,100 mL/min; 20-40 min,100 mL/min.
Sample preparation 0.5g of crude, stir-fried or charred Massa Medicata Fermentata powder (sieved with No. 5 sieve) was weighed and directly placed in a 20 mL headspace sample injection bottle, incubated at 80 deg.C for 15min and then measured according to the method of item "2.1".
The data processing and analysis utilizes VOCal software to check and analyze a spectrogram and qualitative and quantitative data, and utilizes built-in NIST and IMS databases of the VOCal software to carry out qualitative analysis on substances, each point obtained in the spectrogram represents a volatile organic compound, and the quantitative analysis can be carried out after a standard curve is established; comparing spectrogram differences (three-dimensional spectrogram, two-dimensional top view and difference spectrogram) between samples by using the Reporter plug-in; the Gallery Plot plug-in unit is used for comparing fingerprint maps, and visually and quantitatively comparing the difference of volatile organic compounds among different samples; the Dynamic PCA plug-in performs Dynamic PCA analysis and rapidly determines the type of unknown sample.
Results and analysis
3.1 Gas phase ion mobility spectrometry
Analyzing the acquired medicated leaven raw product, stir-fried product and Jiao Pin map by using a Reporter plug arranged in VOCal software, wherein the result is shown in figure 1, the abscissa is ion migration time, the vertical line of the starting end is a reaction ion peak (RIP peak) after normalization treatment, and the ordinate is retention time of gas chromatography. Each 1 point on the RIP peak 2 side represents 1 volatile organic, the color indicates the organic concentration, and the deeper the color indicates the greater the concentration. As can be seen from FIG. 1, the crude product of Massa Medicata Fermentata, parched product and Jiao Pin all can detect a large amount of volatile organic components, and the difference is obvious.
The spectrum of the medicated leaven is used as reference, and the difference of volatile organic compounds before and after the medicated leaven is processed is compared after subtracting the reference from the spectrum of the stir-fried product Jiao Pin, and the result is shown in figure 2. In the figure, when the components of the crude medicated leaven, the stir-fried product and Jiao Pin are consistent, the components are deducted to be white, and the relationship between the concentration of the components measured in the crude medicated leaven, the stir-fried product Jiao Pin and the concentration in the crude medicated leaven is shown according to the color difference; as can be seen, the majority of volatile organic content in Massa Medicata Fermentata parched product Jiao Pin shows fluctuating change, but has an overall ascending trend, which may be related to the degradation and conversion of organic compounds into volatile organic compounds during the processing process.
HS-GC-IMS finger print of medicated leaven raw product, fried product and Jiao Pin
HS-GC-IMS finger prints of medicated leaven raw products, stir-fried products and Jiao Pin are constructed based on the response characteristics of the volatile organic compounds obtained by HS-GC-IMS, and are shown in figure 3. The signal peaks of all volatile organics in the rows A1-5, B1-5 and C1-5 from top to bottom in the figure, each column shows the signal peaks of the same volatile organics in the crude Massa Medicata Fermentata, the stir-fried product and Jiao Pin, and the color shows the response concentration. As can be seen from FIG. 3, the differences in the crude product, parched product and Jiao Pin groups of medicated leaven are mainly the differences in relative contents, while the amount and relative content of volatile organic compounds after parching the medicated leaven are all significantly different from those of the crude product.
Visual analysis
Gas phase ion mobility spectrometry 80 volatile organic compounds were co-detected from raw medicated leaven, stir-fried product and Jiao Pin. After further comparison with NIST database and IMS database, 60 kinds of volatile organic compounds were identified, and the average values of the respective peak areas of 5 batches of crude and stir-fried medicated leaven, jiao Pin are shown in Table 2. Wherein, 10 substance contents such as 2-pentylfuran (2-pentaifuran), (E) -2-heptenal-M [ (E) -het-2-enal-M ], heptanal-D (Heptanal-D), hexanal-D (Hexanal-D), (E) -2-heptenal-D [ (E) -het-2-enal-D ], (E) -2-hexenal-M [ (E) -2-hexenal-M ], (E) -2-hexenal-D [ (E) -2-hexenol-D ], compound 5, compound 17, ethanol (ethanol) and the like show advantages in the medicated leaven and are far higher than the fried product and Jiao Pin; 11 substance contents such as 3-methylthiopropanal-M (3-methylthiopropanal-M), 3-methylthiopropanal-D (3-methylthiopropanal-D), compound 7, compound 8, compound 9, compound 10, compound 16, butyraldehyde (Butanol), 3-methylbutan-1-ol (3-methylbutan-1-ol), 2-Methyl-2-propene (2-Methyl-2-propinal), 3-hydroxybutan-2-one (3-hydroxybutan-2-one) show advantages in the Liuzhou-qu-fried food, which is much higher than that of the raw food and Jiao Pin; furfural-D (furfurfuel-D), bergamol (bergamol), 5-methylfurfural (5-methylfurfural), dihydro-2 (3 h) -furanone [ dihydro-2 (3 h) -furanone ], 2-Acetylfuran-M (2-Acetylfuran-M), 2-Acetylfuran-D (2-Acetylfuran-D), compound 14, compound 15, cyclopentanone (cyclopentanone), acetone (acetone), 2-Butanone (2-Butanone), methyl acetate (methyl acetate), (E) -2-methyl-2-butenal [ (E) -2-methyl-2-butanol ], compound 19, 2,5-Dimethylfuran (5262 z5262-Dimethylfuran), 2-Pentanone (2-Pentanone), compound 20, dimethyl disulfide (disulfide), etc. show advantages in high contents of distillate 3763, such as high content of dimethyl disulfide, 3763, and high content of dimethyl disulfide.
TABLE 2 qualitative analysis of volatile organic compounds in crude and parched Massa Medicata Fermentata products and Jiao Pin
Note: "/" indicates no detection of 1 to 20-unidentified, the same applies below.
In order to distinguish the difference between the raw medicated leaven, the stir-fried medicated leaven and the scorched medicated leaven, the peak volume results of 80 volatile organic compounds in 15 batches of samples are subjected to PCA analysis by utilizing SIMCA-P14.0 software, and the cumulative contribution rate of the first 2 main components reaches 59.80%, which shows that the first 2 factors play a leading role in reflecting the mutual relationship of the volatile organic compounds before and after the medicated leaven is processed. Constructing a score chart of medicated leaven raw products, fried products and Jiao Pin (figure 4), wherein the first 2 main components can distinguish medicated leaven Jiao Pin from raw products and fried products, and have obvious difference, but cannot separate raw products from fried products. Since PCA analysis can only better reflect raw data, it is an unsupervised model verification method that cannot ignore differences between groups. And PLS-DA is a supervised mode, can search the hidden characteristic variable of the robustness of the damage model and can highlight the difference among groups. Therefore, the PLS-DA analysis method is further adopted to distinguish the crude product of the medicated leaven, the stir-fried product and Jiao Pin.
In order to further distinguish the difference among the medicated leaven raw product, the stir-fried product and the scorched product, partial least squares discriminant analysis (PLS-DA) is carried out after the normalization processing of the peak volume results of 80 volatile organic compounds of 15 batches of samples to obtain a PLS-DA score map (figure 5), Q2=0.997>, 0.5, and all points are smaller than the original R2 after cross validation is carried out to prevent model overfitting, which indicates that the model fitting is good and has feasibility. According to the score map, the supervised analysis method can better distinguish medicated leaven raw products, fried products and Jiao Pin so as to obtain a projection variable weight Value (VIP). VIP values are typically used to reflect the importance of PLS-DA model variables. The higher the column height and contribution to the model (fig. 6) the more significant the difference.
Difference analysis
And selecting volatile organic compounds with larger VIP values according to a VIP graph drawn by a PLS-DA model. The 15 batches of the medicated leaven sample with a greater contribution (VIP > 1) are furfural-D (VIP = 2.5921), hexanal-D (VIP = 2.2966), 2-butanone (VIP = 2.1251), phenylacetaldehyde-M (2.0742), 5-methylfurfural (VIP = 1.8743), acetone (VIP = 1.8529), butyraldehyde (VIP = 1.5551), 2-methylbutyraldehyde (VIP = 1.4951), 3-methylbutyraldehyde (VIP = 1.3979), 2-acetylfuran-D (VIP = 1.3598), 4-methyl-3-pentene-2-ketone-D (VIP = 1.3360), ethyl acetate (VIP = 25 zxft 3925), compound 2 (VIP = 5483 zxft 3583), 2-methyl-pentene-2-ketone-D (VIP = 3892), compound (VIP = 3435 zxft 3527), benzyl-formaldehyde = 3527), compound (VIP = 3226), benzyl-3527-benzyl-35-formaldehyde = 3292), compound (VIP = 3296), compound (VIP = 3435-3592), compound (VIP = 3296), compound (VIP = 3226) and the like. And performing t test on the 24 selected volatile organic compounds by using SPSS22.0, and combining 2 methods (VIP & gt 1,P & lt 0.05) to screen 9 different components, wherein the results are shown in Table 3.
TABLE 3 t test of volatile organic compounds in crude, parched and charred Massa Medicata Fermentata
Note: massa Medicata Fermentata parched productGroup to raw product group comparison 1） P<0.01， 2） P<0.05; jiao Pin group vs. raw group 3） P<0.01， 4） P<0.05; jiao Pin group compared to the Stir-fried food group 5） P<0.01， 6） P<0.05
3.7 Clustering heatmap analysis
According to the identified and screened difference components, volatile organic compound and variety two-dimensional clustering heatmap analysis (HCA) is carried out on the raw medicated leaven, the stir-fried product and the Jiao Pin by using a heatmapper platform, and the result shows that hexanal-D and ethanol in the raw medicated leaven are obviously higher than those of other varieties, butyraldehyde and 2-methyl-2-propylene in the stir-fried product are obviously increased, furfural-D, 2-butanone, 5-methylfurfural, acetone and 2-acetylfuran-D in the coke product are different from those of other varieties, and 9 different volatile substances can well distinguish the raw medicated leaven and the stir-fried product from Jiao Pin.
Aiming at the processing characteristics of chemical component degradation in the fermentation process of the medicated leaven and high-temperature damage of digestive enzymes after frying, the application provides that volatile substances are used as entry points to construct HS-GC-IMS fingerprint spectrums of raw medicated leaven and processed products (fried and scorched), and the types and the contents of volatile organic matters of the raw medicated leaven, the fried products and the scorched products of the medicated leaven are rapidly compared by observing the sample point size and the color change of the representative compound information in the spectrums, so that the results show that the raw medicated leaven, the fried products and the scorched products have extremely high similarity, the difference is obvious among groups, and the type of a sample to be detected can be intuitively judged to be the raw product, the fried product or the scorched product. Meanwhile, the raw medicated leaven, the fried medicated leaven and the Jiao Pin can be polymerized into one type respectively, which shows that the chemical components of the raw medicated leaven, the fried medicated leaven and the burnt medicated leaven are different, further proves that the processing can influence the volatile components in the medicated leaven, provides scientific basis for rapidly identifying the raw medicated leaven and the processed products thereof, and simultaneously reflects the effect difference of the raw medicated leaven, the fried medicated leaven and the burnt medicated leaven in clinical application.
The medicated leaven is subjected to complicated chemical changes after being processed and concocted, and the changed chemical components are the important reasons for the change of the sexual and taste functions before and after concocting and are the important basis for process innovation and preparation of concocting specifications. The method comprises the steps of processing (frying and charring) the raw medicated leaven in the same batch on the basis of collecting raw medicated leaven products of different production places, analyzing volatile organic compounds of the raw medicated leaven products and processed products (fried products, jiao Pin), wherein the result shows that the types and the contents of the volatile organic compounds after the raw medicated leaven processing (frying and charring) are different from those of the raw medicated leaven products, detecting 80 volatile organic compounds altogether, identifying 60 volatile organic compounds, screening 2 common components of hexanal-D and ethanol by difference analysis to be used as the mark components of the raw medicated leaven products, using butyraldehyde and 2-methyl-2-propylene as the mark components of the fried products, and using furfural-D, 2-butanone, 5-methylfurfural, acetone and 2-acetylfuran-D as the mark components of the charred products. Among them, the content of strongly irritating components such as hexanal-D and ethanol is decreased, and the content of components such as furfural-D, 2-butanone, 5-methylfurfural, acetone and 2-acetylfuran-D, which can be used as a perfume raw material, is increased, and it is analyzed that the cause thereof may be the conversion of components contained in the medicated leaven itself or generated after heating and enzyme or sugar components generated during fermentation. This provides theoretical reference for the subsequent fermentation and processing process and quality improvement of the Liushen yeast. Meanwhile, the different volatile organic compounds are the common substance basis of the medicated leaven 'burnt flavor activating spleen', lay the foundation for the next research on the action mechanism of the burnt flavor generated after the medicated leaven is processed through the 'smell pathway-central nerve-ghrelin-gastrointestinal function', and provide a new idea for the application of clinical digestion-promoting and stagnation-removing medicines.
Claims (4)
1. A medicated leaven and a quality evaluation method of a processed product thereof are characterized in that: the method comprises the following steps: carrying out headspace sample injection on the medicated leaven and the processed products thereof, and testing by adopting gas chromatography-ion mobility mass spectrometry to distinguish and identify the quality of the medicated leaven and the processed products thereof; the processed product and the processed product thereof are as follows: medicated leaven raw product, medicated leaven fried product, medicated leaven Jiao Pin;
the quality evaluation indexes of the medicated leaven raw product are as follows: hexanal-D, ethanol;
the quality evaluation indexes of the medicated leaven fried product are as follows: butyraldehyde and 2-methyl-2-propene;
the quality evaluation indexes of the medicated leaven coke product are as follows: furfural-D, 2-butanone, 5-methylfurfural, acetone, 2-acetylfuran-D.
2. The method for evaluating the quality of medicated leaven and processed products thereof according to claim 1, wherein the method comprises the following steps: the medicated leaven and the processed products thereof are incubated for 15min at 80 ℃ before headspace sampling.
3. The method for evaluating the quality of medicated leaven and processed products thereof according to claim 1, wherein the method comprises the following steps: gas phase-ion mobility spectrometry unit: column temperature 60 ℃, carrier gas/drift gas N2, IMS temperature 45 ℃; automatic headspace sample introduction unit: the incubation temperature is 60 ℃, the incubation time is 15min, the temperature of the sample injection needle is 85 ℃, and the incubation rotation speed is 500r/min; gas chromatography conditions: e1 The volume flow of the drift gas is 0-40 min,150mL/min; e2 gas-phase carrier gas volume flow is 0-2 min,2 mL/min; 2-20 min,100 mL/min; 20-40 min,100 mL/min.
4. The quality assessment method according to claim 1 is used for discriminating and evaluating the quality of medicated leaven and distinguishing raw products, stir-fried products, jiao Pin.
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