摘要
目的比较不同加工方法对山药中二氧化硫残留的影响，优选最佳加工方法。方法采用2010年版《中国药典（一部）》中方法测定不同炮制品中二氧化硫含量。结果二氧化硫含量为鲜切〉干切〉硫熏。硫熏时硫磺用量以0．5％为宜，熏蒸时间以2—4h为佳。结论山药鲜切二氧化硫含量最低，且色泽较佳。
Objective To compare the influence of different processing methods on sulfur dioxide（SO2） residue in Chinese yam so as to optimize the best processing method. Methods The method in the China Pharmacopoeia（version 2010, Part 1） was adopted to determine the content of SO2 in different processed products. Results The content of SO2 was fresh-cut 〉 dry- cut 〉 storing. In stoving, the dosage of sulphur was 0.5% and the stoving time was 2-4 h. Conclusion The SO2 content of fresh-cut yam is lowest with better color and lustre.
出处
《中国药业》
CAS
2014年第3期9-11,共3页
China Pharmaceuticals
基金
湖南中医药大学产学研校企合作项目
项目编号:YXY2010-002
关键词
山药
二氧化硫
高效液相色谱法
含量测定
加工
yam
S02
high performance Liquid chromatography
content determination
processing
