不同加工方法对山药中二氧化硫含量的影响  

Influence of Different Processing Methods on Content of Sulfur Dioxide in Chinese Yam

作　　者：易刚强[1] 蒋孟良[1] 杨欣[1] 金晓飞[1] 屈细兴[1] 刘朝晖 钟振平 

机构地区：[1]湖南中医药大学,湖南长沙410208 [2]药圣堂制药有限公司,湖南常德415600

出　　处：《中国药业》2014年第3期9-11,共3页China Pharmaceuticals

基　　金：湖南中医药大学产学研校企合作项目;项目编号:YXY2010-002

摘　　要：目的比较不同加工方法对山药中二氧化硫残留的影响，优选最佳加工方法。方法采用2010年版《中国药典（一部）》中方法测定不同炮制品中二氧化硫含量。结果二氧化硫含量为鲜切〉干切〉硫熏。硫熏时硫磺用量以0．5％为宜，熏蒸时间以2—4h为佳。结论山药鲜切二氧化硫含量最低，且色泽较佳。Objective To compare the influence of different processing methods on sulfur dioxide（SO2） residue in Chinese yam so as to optimize the best processing method. Methods The method in the China Pharmacopoeia（version 2010, Part 1） was adopted to determine the content of SO2 in different processed products. Results The content of SO2 was fresh-cut 〉 dry- cut 〉 storing. In stoving, the dosage of sulphur was 0.5% and the stoving time was 2-4 h. Conclusion The SO2 content of fresh-cut yam is lowest with better color and lustre.

关 键 词：山药 二氧化硫 高效液相色谱法 含量测定 加工 

分 类 号：R283.1[医药卫生—中药学] R282.71[医药卫生—中医学]