硫磺熏蒸对天麻有效成分的影响  

Effect of sulfur fumigation on active components in Gastrodiae Rzhizoma

作　　者：靳灿灿[1] 李会军[1] 

机构地区：[1]中国药科大学天然药物活性组分与药效国家重点实验室,江苏南京210009

出　　处：《中成药》2014年第8期1706-1710,共5页Chinese Traditional Patent Medicine

基　　金：国家中医药管理局中医药行业科研专项(201307002)

摘　　要：目的探究硫磺熏蒸加工对天麻中有效成分的影响。方法采用HPLC法测定硫熏前后天麻主要成分天麻素、对羟基苯甲醇、巴利森苷、巴利森苷B、巴利森苷C及巴利森苷E的量。结果与未硫熏样品相比,硫熏天麻6个化合物的量均有不同程度的降低。结论建议在天麻产地加工过程中应限制硫磺熏蒸方法的使用。AIM To study the effect of sulfur fumigation on the active components in Gastrodiae Rhizoma. METHODS The contents of gastrodin, p-hydroxybenzyl alcohol, parishin, parishin B, parishin C and parishin E in G. Rhizoma were determined by HPLC before and after sulfur-fumigated processing. RESULTS Compared with non-fumigated samples, the contents of six phenolic compounds in G. Rhizoma decreased obviously after sulfur fumigation. CONCLUTIONS This finding indicates that sulfur fumigation should be restricted in the processing of G. data.

关 键 词：天麻 硫磺熏蒸 HPLC 酚类 

分 类 号：R283[医药卫生—中药学]