Sulfur dioxide residue in sulfur-fumigated edible herbs: The fewer, the safer?

Su Min Duan, Jun XU, Ying Jia Bai, Yan Ding, Ming Kong, Huan Huan Liu, Xiu Yang Li, Qing Shan Zhang, Hubiao CHEN, Li Fang Liu*, Song Lin Li

*Corresponding author for this work

Research output: Contribution to journalJournal articlepeer-review

33 Citations (Scopus)


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 languageEnglish
Article number17798
Pages (from-to)119-124
Number of pages6
JournalFood Chemistry
Publication statusPublished - 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


Dive into the research topics of 'Sulfur dioxide residue in sulfur-fumigated edible herbs: The fewer, the safer?'. Together they form a unique fingerprint.

Cite this