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Volume 36 Issue 2
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Article Navigation >  Journal of Pharmaceutical Practice and Service  > 2018  >  36(2): 140-146

LIU Jinghua, LIU Yanan, HU Yingying. The changes of content and proportion of main components in glycyrrhiza uralensis Fisch under different processing and extraction conditions[J]. Journal of Pharmaceutical Practice and Service, 2018, 36(2): 140-146. doi: 10.3969/j.issn.1006-0111.2018.02.010
Citation: LIU Jinghua, LIU Yanan, HU Yingying. The changes of content and proportion of main components in glycyrrhiza uralensis Fisch under different processing and extraction conditions[J]. Journal of Pharmaceutical Practice and Service, 2018, 36(2): 140-146. doi: 10.3969/j.issn.1006-0111.2018.02.010
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The changes of content and proportion of main components in glycyrrhiza uralensis Fisch under different processing and extraction conditions

doi: 10.3969/j.issn.1006-0111.2018.02.010

  • Department of Pharmacy, Wangjing Hospital of China Academy of Chinese Medical Sciences, 100102

  • Received Date: 2017-06-06
  • Rev Recd Date: 2017-12-22
  • 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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    [9] 丁楠,高晓黎.18α-甘草酸和18β-甘草酸差向异构体的比较研究概况[J]. 中国现代应用药学,2011,28(S1):1312-1315.
    [10] 赵燕燕,石敏健,刘丽艳,等.4代甘草酸制剂主成分异构体及有关物质含量差异分析与变化趋势[J]. 药物分析杂志,2014,34(2):247-254.
    [11] 李杨.不同炮制和提取条件对甘草药材中主成分异构体含量及比例的影响[D]. 保定:河北大学,2015.
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The changes of content and proportion of main components in glycyrrhiza uralensis Fisch under different processing and extraction conditions

doi: 10.3969/j.issn.1006-0111.2018.02.010
  • Department of Pharmacy, Wangjing Hospital of China Academy of Chinese Medical Sciences, 100102
  • Received Date: 2017-06-06
  • Rev Recd Date: 2017-12-22

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.

LIU Jinghua, LIU Yanan, HU Yingying. The changes of content and proportion of main components in glycyrrhiza uralensis Fisch under different processing and extraction conditions[J]. Journal of Pharmaceutical Practice and Service, 2018, 36(2): 140-146. doi: 10.3969/j.issn.1006-0111.2018.02.010
Citation: LIU Jinghua, LIU Yanan, HU Yingying. The changes of content and proportion of main components in glycyrrhiza uralensis Fisch under different processing and extraction conditions[J]. Journal of Pharmaceutical Practice and Service, 2018, 36(2): 140-146. doi: 10.3969/j.issn.1006-0111.2018.02.010
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