不同剂量硫磺熏蒸对党参化学成分的影响

目的 研究不同剂量硫磺熏蒸对党参化学成分的影响及硫熏党参贮藏不同时间化学成分的变化，为党参饮片的科学炮制及质量评价提供参考。方法 不同剂量硫磺熏蒸党参并贮藏期12个月，采用UV及HPLC方法测定党参多糖、5-羟甲基糠醛、党参炔苷等化学成分的变化。结果 硫磺熏蒸对党参多糖的影响较小，最高剂量（2.0%）硫熏，放置12个月，多糖含量降低5.83%；对5-羟甲基糠醛、党参炔苷的影响大，最高剂量（2.0%）硫熏，放置12个月，5-羟甲基糠醛含量增加83.27%，党参炔苷含量降低54.09%。结论 硫熏对党参化学成分有显著影响。应严格控制药材加工处理及炮制过程中硫磺的使用，确保中药材及饮片的质量。

Effect on Chemical Constituents of Codonopsis Radix Fumigated in Different Sulfur Dosages

OBJECTIVE: To study the effect on chemical constituents of codonopsis pilosula fumigated in different sulfur dosages and stored at different times,so as to provide reference for the processing and quality evaluation of codonopsis pilosula pieces. METHODS:UV and HPLC methods were used to determine polysaccharide, 5-hydroxymethylfurfural and lobetyolin of codonopsis pilosula after being fumigated in different sulfur dosages and storing for 12 months. RESULTS:Sulfur fumigation had little influence on the polysaccharides,and had great influence on the 5-hydroxymethylfurfural and lobetyolin. After 12 months,the content of polysaccharide decreased by 5.83%, the content of 5-hydroxymethylfurfural increased by 83.27% and the content of lobetyolin decreased by 54.09%. CONCLUSION:Sulfur fumigation had a significant effect on the chemical constituents of codonopsis pilosula.We should strictly control the use of sulfur in the processing of chinese medicinal herbs, so as to ensure the quality of chinese medicinal herbs.