研究甘草在炮制过程中不同炮制条件对甘草中主成分差向异构体18α-甘草酸（18α-Gly）和18β-甘草酸（18β-Gly）及杂质含量和比例关系变化的影响及其变化规律。采用Durashell -C18色谱柱（250 mm×4.6 mm，5 μm），以0.01 mol/L高氯酸铵（氨水调节pH至8.20）-甲醇（48:52，V/V）为流动相，流速0.80 mL/min，检测波长254 nm，柱温50 ℃，进样量10 μL。观察炮制时间、炮制温度对甘草饮片中主成分和杂质的含量及对甘草酸两个差向异构体比例的影响。经炮制后的甘草主成分总含量较甘草饮片均有所下降，炮制时间的延长会使甘草饮片主成分的损失量逐渐增加，但对甘草饮片中主成分异构体18α-Gly和18β-Gly的比例关系无影响。当炮制温度小于90 ℃时，炮制温度和炮制时间对甘草饮片中的主成分异构体（18α-Gly和18β-Gly）和杂质含量的影响不明显；当炮制温度达到140 ℃后，炮制时间的延长会使18α-Gly和18β-Gly分解，主成分含量显著降低。甘草的主成分和杂质对各炮制因素具有一定敏感性，可考虑作为炮制程度的一个辅助质量指标引入甘草质量控制体系中来。
To study the effects and change rule of licorice processing conditions on the content and proportion of the principal component isomer 18α-glycyrrhizic acid(18α-Gly) and 18β-glycyrrhizic acid (18β-Gly)，and on the content of impurity during processing. The assay was carried out on a Durashell-C18 column(250 mm×4.6 mm，5 μm) with 0.01 mol/L ammonium perchlorate(the pH value was adjusted to 8.20 with ammonia)-methanol(48:52，V/V) as mobile phase at a flow rate of 0.80 mL/min，and the detection wavelength was set at 254 nm. The column temperature was 50 ℃ and the injection volume was 10 μL. Effects of processing time，processing temperature on the content of principal component and impurity，and on the proportion of principal component isomer were observed. Compared with licorice pieces，the total content of principal component were declined after processing. The loss of the principal component in licorice pieces were gradually increased with the extended processing time. But the proportion of principal component isomer 18α-Gly，18β-Gly remained constant. When processing temperature below 90 ℃，the effects of processing time，processing temperature on the content of the principal component and impurity in licorice pieces is not obvious. When heated to 140 ℃，the degradation of 18α-Gly，18β-Gly occurred with the extended processing time，and the content of principal component decreased significantly. The proportion of the principal component in licorice pieces was not affected by the processing time and the processing temperature. The principal component and impurity in licorice pieces were sensitive to each processing factor，which can be part of the scientific evidences for completing Quality Control System of licorice.
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