Kang Chuan-Zhi, Jiang Jing-Yi, Yang Wan-Zhen, Zhou Li, Lv Chao-Geng, Li Jia-Xing, Wang Sheng, Zhou Tao, Yang Ye, Huang Lu-Qi, Guo Lan-Ping
State Key Laboratory and Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
Guiyang College of Traditional Chinese Medicine, Guiyang 550025, China.
Zhongguo Zhong Yao Za Zhi. 2018 Jan;43(2):261-266. doi: 10.19540/j.cnki.cjcmm.20171023.004.
To study the effect of different storage time on the chemical compositions and sulfur dioxide residues of sulfur-fumigated Gastrodiae Rhizoma (GR), and provide scientific basis for solving the quality and safety issues of sulfur-fumigated traditional Chinese medicinal materials. GR, sulfur-fumigated GR and its medicinal slices were stored under the same conditions, and then 8 active ingredients and sulfur dioxide residues were measured respectively. The results showed that the content of gastrodins in sulfur-fumigated GR and its medicinal slices was significantly lower than that in the non-fumigated GR. Moreover, the content of sulfur dioxide residue in sulfur-fumigated GR was significantly higher than that in its medicinal slices. That is to say, sulfur fumigation degree had significantly higher effect on GR quality as compared with its medicinal slices. During the whole storage time (8 months), the content of the eight chemical components in GR was not changed greatly in general. However, after the storage for 4 months, the content of 8 components and sulfur dioxide residues in all of GR samples were significantly changed. In particular, the content of sulfur dioxide residue in GR medicinal materials decreased up to 50% or more.
研究不同储存时间对硫黄熏蒸天麻的化学成分及二氧化硫残留量的影响，为解决硫黄熏蒸中药材质量安全问题提供科学依据。将天麻、硫黄熏蒸天麻及其饮片在相同条件下储存，然后分别测定8种活性成分及二氧化硫残留量。结果表明，硫黄熏蒸天麻及其饮片中天麻素的含量显著低于未熏蒸天麻。此外，硫黄熏蒸天麻中二氧化硫残留量显著高于其饮片。也就是说，硫黄熏蒸程度对天麻质量的影响显著高于其饮片。在整个储存期（8个月）内，天麻中8种化学成分的含量总体变化不大。然而，储存4个月后，所有天麻样品中8种成分的含量及二氧化硫残留量均发生了显著变化。特别是，天麻药材中二氧化硫残留量下降达50%以上。
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