| Objective: Licorice has a long history,first seen in "fifty-two disease Prescriptions",which is a commonly used bulk medicine.It has great application value in medicine,industry,food and other fields.In recent years,the research on Glycyrrhiza is mainly about chemical composition,pharmacological action and application of extract,but the research on its processing method and quality control is less.Based on the research of "frying" of licorice,this study chooses two processing methods of clear frying and honey frying of licorice,optimizes the processing technology of honey frying licorice according to the quality of processed pieces,and studies and formulates the processing specifications of fried licorice,which is of great significance to the rational application and quality supervision of processed licorice products.Methods: 1.Research on the literature of "roasting" of liquorice.This paper studies the ancient and modern literature,through collecting,sorting out and summarizing the literature,considering the factors of politics,times and text exegesis,and combining with the principles of clinical medication of ancient and contemporary Chinese medicine,studies the "original processing intention" of different prescriptions in different periods.2.To study the quality of different batches of liquorice pieces.Check all regulations of Glycyrrhiza in Pharmacopoeia,including source,character,identification,moisture,ash,agricultural residue,heavy metal,content determination,etc.3.Establish the processing standard of fried licorice.Response surface method was used to standardize the processing technology of stir fried licorice with the factors of stir frying temperature,stir frying time and stir frying frequency as the investigation factors,the appearance characteristics of the pieces,the content of glycyrrhizin and glycyrrhizic acid as the comprehensive indicators,and to compare and analyze the processed products of stir fried licorice from different places with reference to the inspection methods of "stir fried licorice" in Pharmacopoeia.4.Optimize the processing technology of roasted licorice.Orthogonal test was used to determine the best processing technology with the proportion of honey and water,drenching time,frying temperature and frying time as the factors,and the appearance characteristics of the pieces,the content of glycyrrhizin and glycyrrhizic acid as the evaluation indexes.5.Comparative study on the quality of stir fried licorice and roasted licorice.The differences between the two processed pieces were compared through the examination of appearance,moisture,physical and chemical identification.This paper studies the works of famous medical experts,and compares the processing effect and prescription application of fried licorice and roasted licorice.Results: 1.The "roasted" licorice or "licorice(roasted)" in the ancient books represented by treatise on febrile diseases is not the "roasted licorice" in the modern Chinese Pharmacopoeia,but the roasted or fried licorice without any auxiliary materials.2.15 batches of liquorice pieces were in accordance with the provisions of Pharmacopoeia.3.The best processing technology of stir frying licorice is stir frying temperature 135 ?,stir frying time 15 minutes,stir frying frequency 23 r / min.In the process validation,the comprehensive index results of the three pieces were consistent with the optimal process.4.The best processing technology of roasted licorice is that the ratio of honey and water is 2:1,the time of stuffing and moistening is 2 h,and the time of frying is 15 min at 130 ?.In the process validation,the appearance character and index component content of three pieces of roasted liquorice were consistent with the optimal process.5.Comparing the two processed products,it can be seen that there are some differences in appearance,moisture,extract and index content.The processing effect and prescription application of fried licorice and roasted licorice are also different.Conclusion: Licorice is widely used and has a long history of processing.However,with the passage of time and the change of history,the processed products of modern licorice are mainly "roasted licorice"(honey roasted),"fried licorice" only appears in the processing specifications of a few provinces and cities,and there is a "mixed" phenomenon in clinical application and Chinese patent medicine production.It is reasonable and feasible to establish the processing standard of "stir fried licorice".Optimize the processing technology of "roasted licorice" included in Chinese Pharmacopoeia.The quality,processing function and prescription application of thetwo processed products were analyzed and compared to provide certain reference and scientific basis for the clinical application of different processed products of Glycyrrhiza,and provide new ideas for the processing research and quality standard research of traditional Chinese medicine. |
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