论文部分内容阅读
目的初步探讨川明参中二氧化硫的残留量与香豆素含量的相关性。方法用酸蒸馏碘滴定法测定川明参中二氧化硫的残留量,用RP-HPLC法测定川明参中香豆素的含量。结果对同一产地的川明参,二氧化硫残留量越高,则香豆素含量越低;随着川明参储放时间的延长,残留量和含量均有所下降。结论川明参传统产地加工方法会导致二氧化硫残留,经硫熏后,药效成分香豆素的含量降低,因此,应改进川明参的传统加工工艺。
Objective To investigate the correlation between the content of sulfur dioxide and the content of coumarin in Chuanming ginseng. Methods The residual amount of sulfur dioxide in Radix Astragali was determined by acid-distilled iodine titration. The content of coumarin in Radix salivarius was determined by RP-HPLC. The results showed that the higher the residual amount of sulfur dioxide was, the lower the content of coumarin was in the same producing area. With the prolongation of storage time, the content and the content of coumarin decreased. Conclusion The traditional processing methods of Chuanmingshen will lead to the residual of sulfur dioxide. After sulfur smoked, the content of the active ingredient coumarin is reduced. Therefore, the traditional processing technology should be improved.