不同加工方法对半夏中氨基酸含量的影响

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 focal sulifte sodium mixing of Pinellia ternate in amino acid composition and content changes, research the effects of the different processing methods and different storage period of amino acid content in Pinellia ternate. The results showed that the sulfur smoked and focal sulifte sodium mixing of Pinellia ternate in amino acid content signiifcantly decreased, it is possible to have a greater impact on the efifcacy of Pinellia ternate;and the change of amino acid contents in different storage period of sulfur smoked in Pinellia ternate was not obvious. In order to ensure the safety use of Pinellia ternate, suggest to get rid of sulfur smoked and focal sulifte sodium mixing processing method and explore the processing method of sulfur free.