[1]王行美.牡蛎炮制前后砷含量的变化研究[J].西部中医药,2014,27(02):36-37.
　WANG Xingmei.The Changes of Arsenic Contents in Oyster before and after the Preparation[J].Western Journal of Traditional Chinese Medicine,2014,27(02):36-37.
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牡蛎炮制前后砷含量的变化研究

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《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

Title:: The Changes of Arsenic Contents in Oyster before and after the Preparation

摘要:: 目的：探讨牡蛎炮制前后和不同炮制时间对牡蛎中砷含量的变化。方法：采用二乙基二硫代氨基甲酸银(DDC-Ag)法测定生牡蛎和煅牡蛎中砷的含量。结果：牡蛎经煅制后有害元素砷的含量比生品大大降低，并且煅制时间的长短对砷含量也有影响。结论：牡蛎经煅制后可以降低砷的含量，保证临床用药安全。

Abstract:: Objective: To detect arsenic (As) contents contained in oysters (ostrea gigas thunberg) which were prepared in different processing times, before and after the preparation. Methods: The contents of As contained in raw oysters and the calcined ones were determined by silver diethyldithiocarb nate (DDC-Ag) method. Results: The contents of As in calcined oysters were lower than those in raw ones, and the duration of preparation time could affect the contents of As. Conclusion: Oyster after calcined could decrease the contents of As, which could ensure the safety of clinical application.

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更新日期/Last Update: 2014-02-15