文献类型：期刊文献

中文题名：不同加工方法对半夏中氨基酸含量的影响

英文题名：Effect of Different Processing Methods on the Content of Amino Acid in Pinellia Ternate

作者：张浩波[1];陈晖[1];彭晓霞[1];施小宁[1];宋宇翔[1]

第一作者：张浩波

机构：[1]甘肃中医药大学

第一机构：甘肃中医药大学

年份：2016

卷号：0

期号：6

起止页码：68

中文期刊名：湖南农业科学

外文期刊名：Hunan Agricultural Sciences

基金：甘肃省自然科学基金项目(310RJZA085);甘肃中医药大学引进人才基金项目(BH2012-089)

语种：中文

中文关键词：半夏;硫磺熏制;焦亚硫酸钠;氨基酸

外文关键词：Pinellia ternate; sulfur smoked; focal sulfite sodium; amino acid

摘要：以原生半夏为对照,对比分析硫磺熏制和焦亚硫酸钠拌制的半夏中氨基酸成分及含量变化,研究不同加工方法及不同保存期对半夏中的氨基酸含量的影响。结果表明:硫磺熏制和焦亚硫酸钠拌制的半夏中氨基酸含量大幅下降,有可能对半夏药效产生较大影响;且不同保存期的硫磺熏制半夏中氨基酸含量变化不明显。建议摒弃硫磺熏制和焦亚硫酸钠拌制的加工方法,探索无硫加工方法,以保证半夏的用药安全。
In contrast to native Pinellia ternate, comparative analysis of sulfur smoked and tocal sulnte sodium mixing of tmettta rernatein amino acid composition and content changes, research the effects of the different processing methods and different storage period ofamino acid content in Pinellia ternate. The results showed that the sulfur smoked and focal sulfite sodium mixing of Pinellia ternate inamino acid content significantly decreased, it is possible to have a greater impact on the efficacy of Pinellia ternate; and the change ofamino acid contents in different storage period of sulfur smoked in Pinellia temate was not obvious. In order to ensure the safety use ofPinellia ternate, suggest to get rid of sulfur smoked and focal sulfite sodium mixing processing method and explore the processing methodof sulfur free.