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目的:考察彭银亭不同润制切片炮制山药工艺中二氧化硫残留量的影响。方法:采用浸泡法和熏润法加工炮制切片,熏润法选择硫磺用量、熏蒸时间、熏蒸次数3个因素,用酸蒸馏碘滴定法测定不同熏润法工艺山药中二氧化硫含量。结果:熏润法熏蒸次数、硫磺用量对二氧化硫残留量影响较大。结论:饮片加工过程硫磺再熏蒸会大大增加山药饮片中二氧化硫残留量。但只要控制硫磺用量和次数,制定标准的炮制工艺规程,山药饮片二氧化硫残留会符合国家标准规定。
OBJECTIVE: To investigate the effect of different residues of PENG Yin-ting on the sulfur dioxide residues in yam processing. Methods: Sliced slices were prepared by immersion method and smoked method. Sulfur content, fumigation time and number of fumigation were selected by smoked method. The content of sulfur dioxide in yam by different methods was determined by acid distillation iodine titration. Results: The fumigation method fumigation frequency, the amount of sulfur on sulfur dioxide residues greater impact. Conclusions: Sulfur fumigation in the processing of slices will greatly increase the residual amount of sulfur dioxide in yam slices. But as long as the amount and frequency of sulfur control, the development of standard processing procedures, yam slices sulfur dioxide residue will meet the national standards.