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研究不同贮藏时间对硫熏天麻化学成分和二氧化硫残留量的影响,为解决硫磺熏蒸天麻药材质量和安全问题提供科学依据。将天麻与硫磺熏蒸天麻及其饮片在相同条件下贮藏,分别测定天麻8种有效成分和二氧化硫残留量。结果发现,硫熏后天麻及其饮片中天麻素类含量相比未硫熏天麻显著降低,且硫熏天麻中的二氧化硫残留量显著高于硫熏天麻饮片中的,即在相同条件下,硫熏对天麻质量的影响程度显著大于天麻饮片。在8个月的贮藏时间内,天麻药材中8种化学成分含量整体变化不大。但贮藏4个月后,天麻、硫熏天麻及其饮片中的化学成分和二氧化硫残留量均出现显著变化,并且天麻药材中二氧化硫残留量降幅较大,可达50%以上。
The effects of different storage time on the chemical composition of sulfur smoked Gastrodia elata and the residual amount of sulfur dioxide were studied to provide a scientific basis for solving the problem of sulfur fumigation Gastrodia elata medicinal quality and safety. Gastrodia and sulfur fumigation Tianma and Pieces stored under the same conditions, were determined Tianma 8 active ingredients and sulfur dioxide residues. The results showed that the content of gastrodin in Gastrodia elata Blume and its Pieces decreased significantly compared with Gastrodia elata Blume, and the content of sulfur dioxide in Gastrodia elata was significantly higher than that in Gastrodia elata Blume; under the same conditions, Smoked quality of gastrodin significantly greater than the impact of Tianma Pieces. In 8 months of storage time, Gastrodia 8 kinds of chemical composition of the whole little change. However, after 4 months of storage, the chemical composition and sulfur dioxide residues in Gastrodia elata, Gastrodia elata Blume and its Pieces showed significant changes, and the residue of sulfur dioxide in Gastrodia elata Blume significantly decreased by more than 50%.