Abstract：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.
周倩，孙立立*. 蜜炙对甘草化学成分影响研究[J]. 中国药学杂志, 2013, 48(10): 768-771.
ZHOU Qian, SUN Li-li*. Changes of Chemical Constituents in Radix Glycyrrhizae Before and after Honey Processing. Chinese Pharmaceutical Journal, 2013, 48(10): 768-771.
2013, Vol. 48 
