蜜炙对甘草化学成分影响研究

目的 对甘草及不同炮制品进行化学成分比较研究，分析蜜炙对甘草化学成分的影响。方法 采用HPLC对甘草、炙甘草和清炒甘草进行了色谱图的比较分析，同时通过测定葡萄糖、果糖、5-羟甲基糠醛（5-HMF）含量分析了辅料蜂蜜在蜜炙过程中对甘草化学成分产生的影响。结果 甘草经炮制后化学成分之间的比例发生了变化，葡萄糖和果糖含量显著增加，新产生了5-羟甲基糠醛，清炒法与蜜炙对化学成分的影响不同。结论 甘草经蜜炙后成分比例的改变和蜂蜜的加入可能为甘草蜜炙后增强补脾作用的物质基础，这些变化为加蜜和加热同时作用的结果。上述研究可为探讨甘草蜜炙原理提供实验依据。

Changes of Chemical Constituents in Radix Glycyrrhizae Before and after Honey Processing

OBJECTIVE To investigate the difference of chemical constituents between Radix Glycyrrhizae and processed Radix Glycyrrhizae products and to analyze the influence of processing on the chemical constituents. METHODS Using HPLC, the chemical composition of licorice, licorice fried with honey and fried licorice were analyzed. The contents of glucose,sucrose, D-fructose and 5-hydroxymethyl-2-furaldehyde were determined. RESULTS The proportions of the main chemical components were changed after Radix Glycyrrhizae et Rhizoma was processed. 5-HMF emerged and the contents of glucose and fructose increased. The effects of different processing methods on the chemical constituents were different.CONCLUSION The changes in the ratios between components, which result from heating processing and honey processing and the addition of honey, may be the material basis for the enhanced pharmacological action of Radix Glycyrrhizae et Rhizoma after it is stir-baked with honey. It could be helpful to study the principle of stir-baking Radix Glycyrrhizae et Rhizoma with honey.