The changes of content and proportion of main components in glycyrrhiza uralensis Fisch under different processing and extraction conditions
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摘要: 目的 探究甘草药材主成分异构体含量及比例在不同炮制和提取条件下的变化。 方法 采用RP-HPLC法，取样品中18β-甘草酸（18β-Gly）与18α-甘草酸（18α-Gly）的含量作为评估的依据，测定甘草饮片主成分及杂质的含量，比较炮制温度和炮制时间对甘草饮片和标准品混合物中主成分、杂质含量以及18β-Gly和18α-Gly比例变化的影响。 结果 升高炮制温度、延长炮制时间都会造成甘草饮片中甘草酸主成分异构体18α-Gly、18β-Gly的分解，其总含量略有下降。炮制过程中主成分异构体未发生构型转变，对两者比例关系也无影响。炮制后甘草饮片中主成分18α-Gly、18β-Gly含量比炮制前有所降低。 结论 甘草饮片炮制时间不能过长、温度不可过高，以免造成有效成分的过度丢失。烘制法的适宜条件为：时间1~2 h、温度65℃。该炮制条件操作便利，时间和温度均可控，样品质量稳定性好。Abstract: Objective To explore the licorice herbs principal component isomer content and percentage change in different processing and extracting conditions. Methods RP-HPLC method were used with 18 beta glycyrrhizic acid (18β-Gly) and 18 alpha glycyrrhizic acid (18α-Gly) as the basis of evaluation, determination of main components and impurities of licorice pieces, effects of processing temperature and processing time on licorice pieces and standard mixture of principal components and impurities the content of 18-Gly and 18α-Gly and 18β-Gly ratio change. Results During the process of Glycyrrhiza uralensis Fisch, increasing the processing temperature and prolonging the processing time caused the decomposition of 18β-Gly and 18α-Gly, which was the main component isomer of licorice root, and the total content of licorice root was slightly decreased. During the processing, the main components did not change the conformation, and had no effect on the proportion of the two. The content of 18β-Gly and 18α-Gly content of glycyrrhizic acid in Glycyrrhiza uralensis Fisch after processing were lower than those before processing in 18β-Gly and 18α-Gly. Conclusion The processing time of licorice pieces could not be too long, the temperature could not be too high, so as to avoid excessive loss of active ingredients. Baking conditions suitable for baking temperature was 65℃, time was 1-2 h. The processing condition was convenient, the time and the temperature were controllable, and the sample quality was stable.
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Key words:
- sweet herbs /
- processing /
- extraction conditions /
- content /
- isomer
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