炙甘草微波炮制过程中多指标成分的动态分析及炮制工艺优化

Dynamic Analysis of Multi-target Ingredients and Process Optimization During Microwave Processing of Glycyrrhizae Radix Et Rhizoma Praeparata Cum Melle

目的建立炙甘草HPLC多指标成分含量测定方法,研究炙甘草微波炮制过程中多指标成分动态变化规律,以优化炙甘草微波炮制条件。方法按照微波炮制工艺制备炙甘草样品,采用HPLC测定炙甘草中甘草苷、芹糖异甘草苷、异甘草苷、新异甘草苷、甘草查尔酮B和甘草酸6种指标成分含量,对不同炮制时间点的炙甘草样品进行测定。结果随着微波时间的延长,甘草中5种黄酮类成分和甘草酸均出现不同程度的降低,其中以甘草酸和甘草苷下降较为显著;结合6种成分的变化规律及炙甘草的性状变化,初步确定微波炮制的条件应为中火,微波时间6~8 min。结论建立的多指标成分含量测定方法稳定、灵敏、重现性好,适用于炙甘草的质量评价,优化的炮制工艺简单可行,为规范炙甘草的微波炮制工艺提供了参考。

OBJECTIVE To establish a HPLC method for determining the content of multiple components in Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle,study the dynamic changes of multiple components during microwave processing of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle,and optimize the microwave processing conditions of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle.METHODS Samples of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle were prepared according to the microwave processing.The HPLC medthod was estabished to determine the content of glycyrrhizin,celeryglycyrrhizin,isoglycyrrhizin,neoisoglycoside,licorice chalcone B and glycyrrhizic acid in Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle.The samples at different processing time points were determined.RESULTS With the extension of microwave time,the five flavonoids and glycyrrhizic acid in Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle decreased in varying degrees,especially glycyrrhizic acid and glycyrrhizin.According to the change rule of six components and the change of characters of GlycyrrhizaeRadix et Rhizoma Praeparata Cum Melle,it was preliminarily determined that the microwave processing condition should be medium fire,and the microwave time should be 6−8 min.CONCLUSION The established multi index content determination method is stable,sensitive and reproducible,which is suitable for the quality evaluation of GlycyrrhizaeRadix et Rhizoma Praeparata Cum Melle.The optimized processing technology is simple and feasible,providing a reference for standardizing the microwave processing technology of GlycyrrhizaeRadix et Rhizoma Praeparata Cum Melle.