炙甘草微波炮制过程中多指标成分的动态分析及炮制条件的选择

Dynamic analysis of multi-target ingredients and selection of the processing conditions during microwave processing of Radix Glycyrrhiza Radix

关键词:  炙甘草  微波  炮制  黄酮类

Key words:  fried licorice  microwave  processing  flavonoids

摘要:

摘要：目的 建立炙甘草HPLC多指标成分含量测定方法，研究炙甘草微波炮制过程中多指标成分动态变化规律，以优化炙甘草微波炮制条件。方法 建立HPLC测定炙甘草中甘草苷、芹糖异甘草苷、异甘草苷、新异甘草苷、甘草查尔酮B和甘草酸6种指标成分含量的方法，对不同炮制时间点的炙甘草样品进行测定。结果 随着微波时间的的延长，甘草中5种黄酮类成分和甘草酸均出现不同程度的降低，其中以甘草酸和甘草苷下降较为显著；结合6种成分的变化规律及炙甘草的性状变化，初步确定微波炮制的条件应为中火，微波时间6~8min。结论 建立的多指标成分含量测定方法稳定、灵敏、重现性好，适用于炙甘草的质量评价，优化的炮制工艺简单可行，为规范炙甘草的微波炮制工艺提供了参考。

Abstract:

ABSTRACT: OBJECTIVE In order to optimize the microwave processing conditions of Radix glycyrrhiza radix, a HPLC method was established to determine the content of multi-index components in Radix glycyrrhiza radix. METHODS The HPLC medthod was estabished to determine the content of glycyrrhizin, celeryglycyrrhizin, isoglycyrrhizin, neoisoglycoside, licorice chalcone B and glycyrrhizic acid in Glycyrrhizae Radix et RhizomaPraeparata Cum Melle.The samples of glycyrrhiza vulgaris at different processing time points were determined. RESULTS With the extension of microwave time, the five flavonoids and glycyrrhizic acid in licorice decreased in varying degrees, especially glycyrrhizic acid and glycyrrhizin. Combined with the change rule of six components and the change of characters of roasted licorice, it was preliminarily determined that the microwave processing condition should be medium fire, and the microwave time should be 6~8 minutes. CONCLUSION The established multi index content determination method is stable, sensitive and reproducible, which is suitable for the quality evaluation of roasted licorice. The optimized processing technology is simple and feasible, providing a reference for standardizing the microwave processing technology of roasted licorice.