Abstract:
OBJECTIVE To establish a HPLC method for determining the content of multiple components in Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle, study the dynamic changes of multiple components during microwave processing of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle, and optimize the microwave processing conditions of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle.
METHODS Samples of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle were prepared according to the microwave processing. The HPLC medthod was estabished to determine the content of glycyrrhizin, celeryglycyrrhizin, isoglycyrrhizin, neoisoglycoside, licorice chalcone B and glycyrrhizic acid in Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle. The samples at different processing time points were determined.
RESULTS With the extension of microwave time, the five flavonoids and glycyrrhizic acid in Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle decreased in varying degrees, especially glycyrrhizic acid and glycyrrhizin. According to the change rule of six components and the change of characters of GlycyrrhizaeRadix et Rhizoma Praeparata Cum Melle, it was preliminarily determined that the microwave processing condition should be medium fire, and the microwave time should be 6−8 min.
CONCLUSION The established multi index content determination method is stable, sensitive and reproducible, which is suitable for the quality evaluation of GlycyrrhizaeRadix et Rhizoma Praeparata Cum Melle. The optimized processing technology is simple and feasible, providing a reference for standardizing the microwave processing technology of GlycyrrhizaeRadix et Rhizoma Praeparata Cum Melle.
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