Sulfur dioxide residue in sulfur-fumigated edible herbs: The fewer, the safer?. (1st February 2016)

• Record Type: Journal Article
• Authors: Duan, Su-Min; Xu, Jun; Bai, Ying-Jia; Ding, Yan; Kong, Ming; Liu, Huan-Huan; Li, Xiu-Yang; Zhang, Qing-Shan; Chen, Hu-Biao; Liu, Li-Fang; Li, Song-Lin
• Is Part Of: Food chemistry. Volume 192(2016)
• Page Start: 119
• Page End: 124
• Publication Date: 2016-02-01
• Subjects: Ferulic acid (PubChem CID: 445858) -- Coniferyl ferulate (PubChem CID: 6441913) -- (Z)-ligustilide (PubChem CID: 529865) -- (E)-ligustilide (PubChem CID: 5877292) -- Senkyunolide I (PubChem CID: 11521428) -- Senkyunolide H (PubChem CID: 5316704) -- Senkyunolide A (PubChem CID: 3085257) -- Riligustilide (PubChem CID: 6442656) -- Levistolide A (PubChem CID: 70698035) -- Butylidenephthalide (PubChem CID: 642376); Sulfur-fumigation -- Sulfur dioxide residue -- Chemical transformation -- Variation tendency -- Angelicae Sinensis Radix; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.07.003
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: SO2 for indicating safety of sulfur-fumigated edible herbs was challenged. Residual SO2 content was dynamically determined in ASR during sulfur-fumigation. Ten major bioactive chemicals in ASR were quantitatively analyzed meanwhile. Relationship between their content variation tendency was discussed. SO2 alone might be unable to evaluate safety of sulfur-fumigated edible herbs. 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.