目的单因素考察不同炮制方法对甘草中芹糖甘草苷(LQA)、甘草苷(LQN)、甘草芹葡苷(LCD,异甘草素-葡萄糖芹糖苷)、异甘草苷(ILN)和甘草酸(GL)的质量分数、煎出量及煎出率的影响。方法采用已建立的HPLC法,同时测定甘草中LQA、LQN、LCD、ILN和GL在不同炮制条件下(不加或加入25%炼蜜,加热60 min,加热温度为90、110、130、150℃;加入25%炼蜜,加热温度为130℃,加热30、60、90、120 min)的质量分数、煎出量,计算煎出率。结果随加热强度(温度及时间)的增大,清烘制得的制甘草中LQA、LQN和GL的质量分数、煎出量显著降低,ILN的质量分数、煎出量显著增加,但其煎出率显著降低。加入炼蜜使以上成分的质量分数、煎出量的变化幅度增强;并在不同程度上影响LQA、LQN、GL的煎出率。结论加热与加蜜对甘草中主要苷类成分的煎出率均有不同程度的影响。

To investigate the changes of content, decocted content, and decocting rate of liquiritin apioside (LQA),liquiritin (LQN), licuroside (LCD), isoliquiritin (ILN), and glycyrrhzin (GL) in Glycyrrhizae Radix et Rhizoma under different processing conditions by single factor exploration. Methods A validated RP-HPLC method based on the prior work was applied to simultaneously determination of LQA, LQN, LCD, ILN, and GL in Glycyrrhizae Radix et Rhizoma and its decoction, which were processed under different baking temperatures (90, 110, 130, and 150 ℃) with or without refined honey and different baking times (30,60, 90, and 120 min). And the decocting rates were calculated then. Results The contents in processed Glycyrrhizae Radix et Rhizomaand its decoction of LQA, LQN, and GL have descended significantly while those of ILN have increased with the baking temperature and baking time increasing. However, the decocting rate of ILN has descended. Compared to the baking process without refined honey,the honey process could improve the variation ranges of contents and decocted contents of the components much more significantly.And the honey process could influence the decocting rates of LQA, LQN, and GL to some extent. Conclusion The baking strength (baking temperatures and baking time) could affect contents, decocted contents, and decocting rates of each component in Glycyrrhizae Radix et Rhizoma to some extent and the addition with refined honey could collaborate the baking process to influence the contents of the glycosides in Glycyrrhizae Radix et Rhizoma and its decoction.

国家自然科学基金资助项目(30973962)