中国现代中药2024，Vol.26Issue(4)：711-719,9.DOI:10.13313/j.issn.1673-4890.20231007004
甘草炮制品主要化学成分的比较及质量传递规律研究
Comparison of Main Chemical Constituents and Mass Transfer Patterns of Licorice Processed Products
摘要
Abstract
Objective:To compare the main chemical constituents of raw licorice,fried licorice and honey-licorice,and study their mass transfer law,aiming at providing a reference for the quality control of licorice processed products.Methods:The index components in raw licorice,fried licorice and honey-licorice were determined according to the content determination method in the Section of Licorice Decoction Pieces in Chinese Pharmacopoeia(2020 Edition)(Ⅰ),and their transfer rates were calculated.The high performance liquid chromatography(HPLC)fingerprints of raw licorice,fried licorice and honey-licorice were established,and the similarity analysis was performed using the"Similarity Evaluation System for Chromatographic Fingerprints of Traditional Chinese Medicine"(2012 Edition)to calibrate the common peaks and identify components;a differential analysis of the different processed products was performed by multivariate statistical analysis to find out the main differential components.Results:The mass fractions of liquiritin in raw licorice,fried licorice and honey-licorice were 0.63％-2.75％,1.30％-4.87％,and 0.56％-2.36％,respectively.The transfer rates of liquiritin were 136.8％-226.3％(raw licorice to fried licorice)and 76.0％-96.2％(raw licorice to honey-licorice).The mass fractions of glycyrrhizic acid were 2.07％-6.07％,3.70％-10.25％and 1.71％-5.23％,respectively.The transfer rates of glycyrrhizic acid were 157.1％-188.5％(raw licorice to fried licorice)and 78.0％-99.6％(raw licorice to honey-licorice).The aforementioned transfer rates were within±30％of the mean.The HPLC fingerprint similarity of licorice processed products was high(0.958-0.996),and 15 common peaks were calibrated.The 10 common peaks were identified as D-xylonic acid,liquiritin apioside,liquiritin,6″-O-acetylliquiritin,isoliquiritin apioside,ononin,isoliquiritin,neoisoliquiritin,liquiritigenin,glycyrrhizic acid.Principal component analysis showed that the chemical patterns of raw licorice,fried licorice and honey-licorice were different,and there were 6 main differential components,2 of them were liquiritin and glycyrrhizic acid.Conclusion:The similarity of chemical fingerprints of different licorice processed products is high,which can not show the difference of the three caused by processing.However,the overall chemical patterns of the three are different,mainly reflected in the content changes of individual chemical components,especially liquiritin and glycyrrhizic acid.The results provide a reference for the establishment of quality standards for different licorice processed products and the overall and whole-process quality control of related compound preparations.关键词
甘草/炒甘草/蜜炙甘草/指纹图谱/质量传递Key words
licorice/fried licorice/honey-licorice/fingerprint/mass transfer分类
医药卫生引用本文复制引用
曾文莉,李鹏跃,代云桃,秦雪梅..甘草炮制品主要化学成分的比较及质量传递规律研究[J].中国现代中药,2024,26(4):711-719,9.基金项目
国家自然科学基金项目(81803734) （81803734）
