Abstract
Abstract The residual content of sulfur dioxide is frequently regarded as the exclusive indicator in the safety evaluation of sulfur-fumigated edible herbs. To examine the feasibility of such assessment criteria, here the variations in residual sulfur dioxide content during sulfur-fumigation and the potential mechanisms involved were investigated, using Angelicae Sinensis Radix (ASR) as a model herb. The residual sulfur dioxide content and ten major bioactive components in sulfur-fumigated ASR samples were dynamically examined at 13 successive time points within 72 h sulfur-fumigation. The relationship between the content variation tendency of sulfur dioxide and the ten chemicals was discussed. The results suggested that sulfur dioxide-involved chemical transformation of the original components in ASR might cause large consumption of residual sulfur dioxide during sulfur-fumigation. It implies that without considering the induced chemical transformation of bioactive components, the residual sulfur dioxide content alone might be inadequate to comprehensively evaluate the safety of sulfur-fumigated herbs.
Original language | English |
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Article number | 17798 |
Pages (from-to) | 119-124 |
Number of pages | 6 |
Journal | Food Chemistry |
Volume | 192 |
DOIs | |
Publication status | Published - 8 Jul 2016 |
Scopus Subject Areas
- Analytical Chemistry
- Food Science
User-Defined Keywords
- Angelicae Sinensis Radix
- Chemical transformation
- Sulfur dioxide residue
- Sulfur-fumigation
- Variation tendency