Kuwajima H, Taneda Y, Chen W Z, Kawanishi T, Hori K, Taniyama T, Kobayashi M, Ren J, Kitagawa I
School of Pharmaceutical Sciences, Kinki University, Osaka, Japan.
Yakugaku Zasshi. 1999 Dec;119(12):945-55. doi: 10.1248/yakushi1947.119.12_945.
As a continuing study of chemical characterization of crude drug processing, we have been analyzing the chemical constituents in licorice roots before and after processing. At first, we analyzed chemical constituents in licorice roots of various origins. Next, we have developed the HPLC analytical method, by which saponins and flavonoids, major constituents in various licorice roots, were determined simultaneously in a quantitative manner. In this paper, by means of the HPLC analytical method, chemical constituents in licorice roots, processed and unprocessed, were determined. It was found that nonglycosidic flavonoid constituents were mostly lost while root bark removing, whereas, in roasted licorice roots, sugar chains in the saponin and glycosidic flavonoid constituents were hydrolyzed stepwise during roasting through hydrothermolysis.
作为对中药材炮制化学特征的持续研究，我们一直在分析甘草炮制前后的化学成分。首先，我们分析了不同来源甘草根中的化学成分。接下来，我们开发了高效液相色谱（HPLC）分析方法，通过该方法可以同时定量测定不同甘草根中的主要成分皂苷和黄酮类化合物。本文采用HPLC分析方法，测定了生甘草和炙甘草中的化学成分。结果发现，去根皮时非糖苷类黄酮成分大多损失，而在炙甘草中，皂苷和糖苷类黄酮成分中的糖链在烘焙过程中通过水热分解逐步水解。
