Simultaneous Determination of Eleven Bioactive Constituents in Honey-Processed Licorice by High-Performance Liquid Chromatography-Diode Array Detector and Its Application from the Perspective of Processing Influence under Orthogonal Design  

作　　者：Li-Hong Chen Yuan Sun Hao Cai Shuang Guo Xia-Chang Wang Wei-Dong Li Chun-Qin Mao Xun-Hong Liu Lin-Yong Yan Heng-Li Jiang Tu-Lin Lu 

机构地区：[1]Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing,School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing,210023,China [2]Teaching and Research Department of Traditional Chinese Medicine Processing,School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing,210023,China [3]Jiangsu Key Laboratory for Functional Substances of Chinese Medicine,School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing,210023,China [4]Teaching and Research Department of Traditional Chinese Medicine Identification,School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing,210023,China [5]Sales Department,China Medico Corporation,Tianjin 300301,China [6]Quality Management Department,China Medico Corporation,Tianjin 300301,China [7]Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing,Teaching and Research Department of Traditional Chinese Medicine Processing,School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing,210023,China

出　　处：《World Journal of Traditional Chinese Medicine》2022年第3期395-401,共7页世界中医药杂志（英文）

基　　金：financially supported by the National Key R and D Program of China(2018YFC1706500 and 2018YFC1707000)。

摘　　要：Objective:The aim of this study was to develop a reliable approach to simultaneously quantify 11 markers and explore the quality variation in honey-processed licorice.Materials and Methods:A high-performance liquid chromatography-diode array detector method was developed for the simultaneous determination of 11 markers(nine flavonoids and two triterpenoid saponins)in honey-processed licorice.The changes to the 11 markers in honey-processed licorice were investigated using an orthogonal design with three input factors.Results:The established method was precise,accurate,and sensitive enough for the simultaneous quantitative evaluation of 11 markers in honey-processed licorice.Intuitive analysis and variance analysis revealed that(1)the soaking time of crude licorice,stir-frying temperature,and stir-frying time remarkably influenced the content of liquiritin apioside,signifying the decomposition of liquiritin apioside to liquiritin or transformation of liquiritin apioside to isoliquiritin apioside,(2)stir-frying temperature significantly influenced licorice-saponin G2,(3)stir-frying temperature was the most important factor of the three input factors,(4)in terms of composition,honey fried licorice had significant effects on two components,namely liquiritin apioside and licorice-saponin G2.Conclusions:Honey processing influenced the content of the 11 licorice analytes differently.This paper highlights the first report on how the quality of honey-processed licorice varies under different processing conditions and suggests the optimal levels of the investigated three factors as A2B2C3 according to the degrees of influence of these factors on the 11 components.Specifically,the soaking time of crude licorice with honey solution,stir-frying temperature,and stir-frying time were 40 min,100°C,and 20 min,respectively.

关 键 词：Honey-processed licorice processing influence soaking time stir-frying temperature stir-frying time 

分 类 号：R284.1[医药卫生—中药学]