中文摘要：

目的：建立区分牛膝及其不同炮制品气味的方法。方法：制备牛膝生品、黄酒炙牛膝、白酒炙牛膝、盐水炙牛膝、清水炙牛膝,并按相应炮制方法制成泛糖牛膝炮制品。采用电子鼻分析上述牛膝及其炮制品气味：数据获取持续时间为200 s,获取周期为1 s,延滞时间为1 080 s,空气流速为150 mL/min,进样体积为2.5 mL,进样速度为500μL/s,孵化时间为300 s,孵化温度为40℃,冲洗时间为120 s,进样器温度为50℃,搅动速度为500 r/min。结果：与牛膝生品比较,4种炮制品的气味存在显著差异;盐水炙牛膝与牛膝生品气味的相对距离最近,白酒炙牛膝与牛膝生品气味的相对距离最远。可根据气味的相对距离判断（泛糖）牛膝炮制品的工艺是否相同。结论：电子鼻能够快速区分牛膝及其不同炮制品的气味。

英文摘要：

OBJECTIVE： To establish a method for distinguishing the odor ofAchyranthes bidentata and its different processed products. METHODS ： A. bidentata, rice wine processed A. bidentata, liquor processed A. bidentata, saline processed A. bidentata and clean water A. bidentate were processed. Floating sugar A. bidentate were processed by the method. Electronic nose was used to analyse smell of the products： the data acquisition duration is 200 s, acquisition period was 1 s, the delay time is 1 080 s, the air flow rate is 150 mL/min, the injection volume was 2.5 mL, 500 ktL/s injection speed and hatching time is 300 s, the incubation temperature is 40 ~C, the flushing time is 120 s, the injector temperature is 50 ~C, stirring moving speed is 500 r/min.RESULTS： Compared with A. bidentata, there was significant difference in the odor of other 4 processed products; saline processed A. bidenta- ta showed the nearest relative distance of odor with A. bidentata, liquor processed A. bidentata showed the largest relative distance of odor with A. bidentata. Whether the processing method of （floating sugar） A. bidentata was the same can be judged by the rela- tive distance of odor. CONCLUSIONS： Electronic nose can rapidly distinguish the odor of A. bidentata and its different processed products ofA. bidentata.