摘要
本实验探讨熏硫对党参品质的影响,为制定科学合理的党参产地加工规程提供依据。二氧化硫残留量采用蒸馏法进行测定,药材性状参照药典进行考察,采用紫外分光光度法测定党参多糖含量,采用HPLC法测定党参炔苷、苍术内酯Ⅲ的含量,并建立特征指纹图谱。结果表明:二氧化硫残留量随熏硫时间延长而升高,二氧化硫残留量越高党参药材色泽越白、酸味愈大;熏硫后浸出物和党参多糖含量均不同程度升高,而党参炔苷和苍术内酯Ⅲ的含量则不同程度降低,但均和二氧化硫残留量不成线性关系;指纹图谱分析结果和成分含量变化基本一致。加工和储藏过程中可适度熏硫,但需严格控制熏硫时间和二氧化硫残留量,新鲜党参熏硫时间控制在30 min之内为宜。
To provide the basis for making a scientific and reasonable processing regulations of Codonopsis Radix,the influence of smoked sulfur on the quality of the Codonopsis Radix was studied. Sulfur dioxide residues was determined by method of distillation, medicinal character was investigated with reference to the description in pharmacopoeia, polysaccharidc content was measured by ultraviolet spectrophotometry,content of Lobetyolin and Aractylenolide ]lI were measured by HPLC. Finger- print of Codonopsis Radix was established by HPLC.The results showed that the amount of sulfur dioxide residues increased with the time of the smoked sulfur.The higher the amount of sulfur dioxide residues, the whiter the color of Codonopsis Radix and the more obvious the sour of Codonopsis Radix.The content of extract and polysaecharidc in apple were increased at different extent after the smoked sulfur,while content of Lobetyolin and Aractylenolide Ⅲ were decreased at different extent,but they had no linear relationship to the amount of sulfur dioxide residues. The analysis of the fingerprint analysis was consistent with the variation of the components content.It could be moderately smoked sulfur in processing and storage of Codonopsis Radix, but the smoked time and amount of sulfur dioxide residues should be strictly controlled.The best smoked time for the fresh Codonopsis Radix should be controlled within 30 min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第1期276-279,292,共5页
Science and Technology of Food Industry
基金
国家自然科学基金资助(81760679
81360622)
遵义医学院博士科研启动资金项目(F-805)
甘肃省自然科学基金资助(1107RJZA210)
甘肃省省属普通本科高校基本科研业务费专项资金(甘财教[2014]63号-5)
兰州市2014年人才创新创业专项(计划编号:2014-2-15)
关键词
党参
干燥
二氧化硫
化学成分
Codonopsis Radix
dry
SO2
chemical composition
