Ota Misato, Xu Feng, Li Yao-Li, Shang Ming-Ying, Makino Toshiaki, Cai Shao-Qing
State Key Laboratory of Natural and Biomimetic Drugs, School of Pharmaceutical Sciences, Peking University Health Science Center, 38 Xue Yuan Road, Beijing, 100191, China.
Department of Pharmacognosy, Graduate School of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabe-Dori, Mizuho-ku, Nagoya, Aichi, 467-8603, Japan.
J Nat Med. 2018 Jan;72(1):80-95. doi: 10.1007/s11418-017-1115-4. Epub 2017 Aug 4.
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-MS) 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, 6″-O-acetylisoliquiritin, 6″-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 6″-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 6″-O-acetylliquiritin, 6″-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.
甘草（乌拉尔甘草的根及根茎）有时经炮制后用作药材。在本报告中，我们使用3批源自野生乌拉尔甘草的药材样本制备了有无蜂蜜的炙甘草，并通过高效液相色谱 - 电喷雾电离 - 离子阱 - 飞行时间质谱（HPLC - ESI - IT - TOF - MS）结合主成分分析，对生甘草、炙甘草及蜜炙甘草样本中的成分进行了分析。我们发现，41个峰的面积因炮制而发生显著变化。其中，12个峰的面积，即异甘草苷、异甘草素、葡糖异甘草苷、6″ - O - 乙酰异甘草苷、6″ - O - 乙酰异甘草苷芹菜糖苷、甘草次酸3 - O - 葡萄糖醛酸苷、5种糖衍生物以及一种分子量为386 Da的化合物，在所有3批样本中经炒制后均增加，且这些峰面积随加热温度升高而增加。在增加的峰中，3种糖衍生物的面积较大，6″ - O - 乙酰异甘草苷的面积低于蜜炙甘草中的面积。这些糖衍生物是蜜炙甘草和炙甘草之间唯一不同的特征。同时，9个峰的面积，其中4个被鉴定为6″ - O - 乙酰甘草苷、6″ - O - 乙酰甘草苷芹菜糖苷、刺芒柄花素和甘草宁L，在所有3批样本中经炒制后均减少，但有无蜂蜜的炙甘草之间没有差异。那些经炮制后含量发生变化的化合物可作为炙甘草和蜜炙甘草质量控制的指标。
