牡蛎炮制前后砷含量的变化研究

目的：探讨牡蛎炮制前后和不同炮制时间对牡蛎中砷含量的变化。方法：采用二乙基二硫代氨基甲酸银（DDC-Ag）法测定生牡蛎和煅牡蛎中砷的含量。结果：牡蛎经煅制后有害元素砷的含量比生品大大降低，并且煅制时间的长短对砷含量也有影响。结论：牡蛎经煅制后可以降低砷的含量，保证临床用药安全。

The Changes of Arsenic Contents in Oyster before and after the Preparation

Objective：To detect arsenic （As） contents contained in oysters （ostrea gigas thunberg） which were prepared in different processing times, before and after the preparation. Methods：The contents of As contained in raw oysters and the calcined ones were determined by silver diethyldithiocarb nate （DDC-Ag） method. Results：The contents of As in calcined oysters were lower than those in raw ones, and the duration of preparation time could af-fect the contents of As. Conclusion：Oyster after calcined could decrease the contents of As, which could ensure the safety of clinical application.