Comparison of Main Chemical Constituents and Mass Transfer Patterns of Licorice Processed Products
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.
licoricefried licoricehoney-licoricefingerprintmass transfer
国家科技期刊平台
NSTL
万方数据
维普
