硫熏对中药饮片质量的影响研究

Quality Effect of Sulphur Fumigation on Chinese Herbal Pieces

目的观察硫熏对中药饮片质量的影响。方法材料选取18kg药材(9kg当归及9kg党参),设计L9(33)正交表,依表对样品进行硫熏,观察硫熏后所有样品的SO2平均残留量;观察不同量硫磺及不同熏制时间下,中药饮片的SO2平均残留量;硫熏前后有效成分含量比较。结果在整体设计表中,方案6的SO2平均残留量为716.55mg/kg;在不同硫磺水平中,采用C3水平熏制的中药饮片SO2平均残留量为682.64mg/kg;在不同硫磺熏制时间下采用B2水平熏制的中药饮片SO2平均残留量为817.87mg/kg;硫熏后两种成分的含量均显著减少。结论硫熏对中药饮片的质量具有一定影响,且严重程度与硫磺使用量呈正相关,中药饮片贮存应尽量控制SO2用量,或采用无硫贮存法。

Objective To observe the effect of Sulphur Fumigation on quality of Chinese herbal pieces. Methods Selecting Chinese herbal pieces sample 18kg （9kg Angelica sinensis and 9kg, Codonopsis pilosula） , designing L9 （33） orthogonal table, fumigating the sample with sulfur according to the table, then observing and comparing the average SO2 residue and contents in al/sulfur smoked samples; the fumigations were done with different amounts of sulfur and different smoking times. Results In the overall design scheme of table 6, the average SO2 residue was 716.55mg/kg; under different sulfur levels, at the level of C3 SO2 average residual amount in smoked herbal pieces was 682.64mg/ kg; at B2 level, SO2 average residual amounts in smoked herbal pieces was 817.87mg/kg; the contents in both samples were significandy decreased after sulfur fumigation. Conclusion The content loss of Chinese herbal pieces is positively related to the amounts of sulphur used in fumigation. Chinese herbal medicine storage should control the dosage of SO2, or use sulfur-free storage methods.