甘草炮制的化学研究

Chemical Studies on the Processing of Licorice

摘要: 甘草是豆科植物蝴Glycyrrhiza uralensis Fisch.及同属植物的根及根茎。甘草的使用历史悠久,早在我国第一部药学著作《神农本草经》中就有记载,并被列为上品。历史上至少出现过三十种甘草炮制方法。但是现在只剩下清炒和蜜炙两种炮制方法仍在延用。文献

Abstract: Glycyrrhizic acid and liquiritin were determined in the processed products of licorice. The results showed that the content of licorice v, increased while the content of glycyrrhizic acid was decreased in the honey-baked products.