霉变与煎煮对硫熏天麻质量及二氧化硫残留量的影响

Effects of mouldy and decoction on the quality and sulfur dioxide of sulfur-fumigated Gastrodia Rhizoma

目的:分析霉变和煎煮处理对硫熏天麻化学成分和二氧化硫残留量的影响。方法:天麻经霉变和硫熏处理后,采用《中华人民共和国药典》方法检测不同处理组中4种黄曲霉毒素和二氧化硫残留量,同时基于UPLC法测定其处理前后8种化学成分含量的变化,并观测硫熏天麻煎煮后水煎液和药渣中的化学成分和二氧化硫残留量的转移情况。结果:霉变和硫熏处理后的天麻中均未检出黄曲霉毒素,但从外观性状可以看出硫熏处理能够明显抑制药材霉变。从化学成分含量上看,霉变和硫熏处理均会降低天麻中化学成分含量,硫熏对其成分含量影响更大。煎煮硫熏天麻处理结果显示仅有少量化学成分和二氧化硫溶解到水煎液中,大部分的二氧化硫会逸散到空气中。结论:合理使用硫磺熏蒸会抑制天麻霉变,并且煎煮后能够显著降低硫熏天麻药材中二氧化硫残留量,为硫熏中药材的贮藏管理和二氧化硫限量安全评估提供参考。另外,有必要对中药煎煮后的药渣合理利用进行深入研究。

Objective： To investigate the effect of mouldy and decoction on the chemical constituents and sulfur dioxide residue of sulfur-fumigated Gastrodia Rhizoma（GR）. Methods： The GR samples were divided into the blank group, mouldy group, and sulfur-fumigated group. Four kinds of aflatoxin and sulfur dioxide residues of GR in different treatment groups were detected by pharmacopeia method. Meanwhile, the contents of eight chemical constituents in GR samples were monitored by UPLC method. The transfer of chemical constituents and sulfur dioxide residues in original herbs, water decoction, and dregs of GR samples were detected. Results： There were no aflatoxins in the three groups of GR, but the appearance of the traits showed that the sulfur fumigation could inhibit the mouldy. Moreover, mouldy and sulfur-fumigated treatment could reduce the chemical composition of GR. Decoction test found that only a small amount of ingredients and sulfur dioxide of sulfur-fumigated GR could be dissolved into the water decoction, and more than 90% of sulfur dioxide content flew into the air. Conclusion： Reasonable use of sulfur fumigation can inhibit mouldy of GR. After decocting, it can significantly reduce the sulfur dioxide residue of GR samples. The above studies provide a reference for the storage management of sulfur fumigation herbs and safety assessment of sulfur dioxide. In addition, it is necessary to conduct an in-depth study of the rational use of dregs.