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The changes of content and proportion of main components in glycyrrhiza ura-lensis Fisch under different processing and extraction conditions / 药学实践杂志
Journal of Pharmaceutical Practice ; (6): 140-146, 2018.
Article in Chinese | WPRIM | ID: wpr-790852
ABSTRACT
Objective To explore the licorice herbs principal component isomer content and percentage change in differ-ent 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 andimpuritiesthecontentof18-Glyand18α-Glyand18β-Glyratiochange.Results Duringtheprocessof Glycyrrhizauralen-sis 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 tem-perature 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.

Full text: Available Index: WPRIM (Western Pacific) Language: Chinese Journal: Journal of Pharmaceutical Practice Year: 2018 Type: Article

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Full text: Available Index: WPRIM (Western Pacific) Language: Chinese Journal: Journal of Pharmaceutical Practice Year: 2018 Type: Article