摘要
目的:比较不同炮制方法对中药饮片黄曲霉毒素B1(AFB1)含量的影响。方法:间接竞争酶联免疫吸附法(ELISA)测定中药饮片加热炮制前后黄曲霉毒素B1含量。结果:加热炮制能够降低饮片AFB1的含量,但对含量较高者炮制并不能使其达到安全范围。加热炮制的方法不同,对AFB1的含量影响不同。结论:加热炮制对饮片AFB1含量有一定影响。应当建立饮片AFB1含量限度标准。含油脂不多的果实类饮片AFB1的含量限度标准初步确定为≤5μg/kg,含油脂较多的种子类药材饮片限量标准初步为20μg/kg,与国家食品类限度标准相同。
Objective： To compare the in uence of various processing methods on AFB1 content in TCM cut crude drug. Methods： ELISA was used to determine the AFB1 content. Results： Heating processing method can decrease the content of AFB1 in TCM cut crude drug. However, it cannot make AFB1 content meet the scope of security when the AFB1 content in TCM cut crude drug was too high. Various heating processing methods had di erent e ect on the content of AFB1. Conclusion： Heating processing method had certain in uence on the content of AFB1. It was necessary to establish limitation standard of the AFB1 content. The AFB1 content limit in the less oil-bearing fruit TCM cut crude drug shouldn＇t be higher than 5μg/kg and in the more oil-bearing seed TCM cut crude drug it shouldn＇t be higher than 20μg/kg. This was the same limit as the national food standards
出处
《中华中医药杂志》
CAS
CSCD
北大核心
2009年第4期527-529,共3页
China Journal of Traditional Chinese Medicine and Pharmacy
基金
2005年河南省重大科技攻关项目“中药饮片加工炮制规范化研究”(No.0522030200)
