硫磺熏蒸对黄芩饮片化学成分含量影响的实验研究

Experimental research on the impacts of sulfur fumigation on the chemical composition content of scutellaria decoction pieces

目的考察硫磺熏蒸对黄芩饮片质量的影响。方法采用HPLC法对硫磺熏蒸和药典法加工的黄芩饮片黄芩苷含量进行测定;同时对其水分进行测定。结果药典法制备的黄芩饮片的含水量在5.64%~6.85%,硫磺熏蒸法制备的黄芩饮片的含水量在9.03%~10.91%,硫磺熏蒸明显增加黄芩饮片的水分含量;药典法制备的黄芩饮片的黄芩苷含量在10.24%~11.34%,硫磺熏蒸法制备的黄芩饮片的黄芩苷含量在8.26%~9.19%之间,硫磺熏蒸明显降低黄芩苷的含量。结论硫磺熏蒸黄芩饮片有效成分的含量下降,同时水分增加,因此在加工贮藏使用过程中应避免硫磺熏蒸。

Objective To investigate the impacts of sulfur fumigation on the quality of scutellaria decoction pieces.Methods The content of baicalin in scutellaria decoction pieces processed by sulfur fumigation and pharmacopoeia method was determined by HPLC method.At the same time,the moisture content was determined.Results The moisture content of scutellaria decoction pieces prepared by pharmacopoeia method was between 5.64%and 6.85%,while that prepared by sulfur fumigation method was between 9.03%and 10.91%,and sulfur fumigation obviously increased the moisture content of scutellaria decoction pieces.The content of baicalin in scutellaria decoction pieces prepared by pharmacopoeia method was between 10.24%and 11.34%,while that prepared by sulfur fumigation method was between 8.26%and 9.19%,sulfur fumigation significantly reduced the content of baicalin.Conclusion The contents of effective components in scutellaria decoction pieces fumigated by sulfur decrease and the moisture content increases at the same time.Therefore,sulfur fumigation should be avoided during processing,storage and usage.