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Comparison of chemical constituents among licorice, roasted licorice, and roasted licorice with honey

机译：甘草，烤甘草和烤甘草中化学成分比较蜂蜜

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摘要

Licorice (root and rhizome of Glycyrrhiza uralensis Fisch.) is sometimes used as crude drug after processing. In this report, we prepared roasted licorice with or without honey using 3 lots of crude drug samples derived from wild G. uralensis, and analyzed the constituents in unprocessed, roasted, and honey-roasted licorice samples by high performance liquid chromatography-electrospray ionization-ion trap-time of flight mass spectrometry (HPLC-ESI-IT-TOF-MSn) with principal component analysis. We found that the areas of 41 peaks were noticeably changed by processing. Among them, the areas of 12 peaks, viz. isoliquiritin, isoliquiritigenin, glucoisoliquiritin, 6aEuro(3)-O-acetylisoliquiritin, 6aEuro(3)-O-acetylisoliquiritin apioside, glycyrrhetinic acid 3-O-glucuronide, 5 kinds of sugar-derivatives and one compound whose molecular weight was 386 Da were increased by roasting in all 3 lots, and those peak areas were increased by higher heating temperatures. Among the increased peaks, 3 kinds of sugar-derivatives had larger areas, and 6aEuro(3)-O-acetylisoliquiritin had lower areas than those in honey-roasted licorice. Those sugar-derivatives were the only characteristics differing between honey-roasted licorice and roasted licorice. Meanwhile, the areas of 9 peaks, four of them identified as 6aEuro(3)-O-acetylliquiritin, 6aEuro(3)-O-acetylliquiritin apioside, formononetin and gancaonin l, were decreased by roasting in all 3 lots, but there were no differences between roasted licorice with or without honey. Those compounds whose amounts were changed by processing could be used as markers for the quality control of roasted and honey-roasted licorice.
机译：甘草（Glycyrrhiza Uralensis Fisch的根和根茎。）有时在加工后用作粗药物。在本报告中，我们使用源自野生G. Uralensis的3大粗药物样品制备烤甘草或没有蜂蜜，并通过高效液相色谱 - 电喷雾电离分析未加工，烤的和蜂蜜烤的甘草样品中的成分。具有主成分分析的飞行质谱（HPLC-ESI-IT-TOF-MSN）的离子捕获时间。我们发现，通过处理显着改变41个峰的区域。其中，12个峰的区域，viz。 Isoliquiritin，Isliquiritigenin，葡糖酚碱，6aeuro（3）-O-乙酰溶描剂，6aeuro（3）-o-乙酰基二醇，甘草酸3-O-葡糖醛酸，5种糖衍生物和一个分子量为386 da的化合物通过在所有3个地段中烘烤，通过更高的加热温度增加这些峰值区域。在增加的峰值中，3种糖衍生物具有较大的区域，6Aeuro（3）-O-乙酰基碱基脲比蜂蜜烤甘草的区域较低。那些糖衍生物是蜂蜜烤甘草和烤甘草之间唯一不同的特征。同时，9个峰的区域，其中四个鉴定为6aeuro（3）-o-乙酰基里替孕酮，6aeuro（3）-o-乙酰基内脲阿皮癣，Formonononetin和Gancaonin L，通过烘焙在所有3个地段中焙烧，但没有烤甘草的差异有或没有蜂蜜。通过加工改变的量的化合物可用作焙烧和蜂蜜烤甘草的质量控制的标志物。

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  • 来源
    《Journal of natural medicines》 |2018年第1期|共16页
  • 作者

    Ota Misato; Xu Feng; Li Yao-Li; Shang Ming-Ying; Makino Toshiaki; Cai Shao-Qing;

  • 作者单位

    Peking Univ Sch Pharmaceut Sci State Key Lab Nat &

    Biomimet Drugs Hlth Sci Ctr 38 Xue Yuan Rd;

    Peking Univ Sch Pharmaceut Sci State Key Lab Nat &

    Biomimet Drugs Hlth Sci Ctr 38 Xue Yuan Rd;

    Peking Univ Sch Pharmaceut Sci State Key Lab Nat &

    Biomimet Drugs Hlth Sci Ctr 38 Xue Yuan Rd;

    Peking Univ Sch Pharmaceut Sci State Key Lab Nat &

    Biomimet Drugs Hlth Sci Ctr 38 Xue Yuan Rd;

    Nagoya City Univ Grad Sch Pharmaceut Sci Dept Pharmacognosy Mizuho Ku 3-1 Tanabe Dori Nagoya;

    Peking Univ Sch Pharmaceut Sci State Key Lab Nat &

    Biomimet Drugs Hlth Sci Ctr 38 Xue Yuan Rd;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 药学;
  • 关键词

    Licorice; Processing; Roasting; Honey; HPLC-ESI-IT-TOF-MSn;

    机译：甘草;加工;焙烧;蜂蜜;HPLC-ESI-IT-TOF-MSN;

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