Comparison of chemical constituents among licorice, roasted licorice, and roasted licorice with honey

In this report, we prepared roasted licorice with or without honey using 3 lots of crude drug samples derived from wildG. uralensis, and analyzed the constituents in unprocessed, roasted, and honey-roasted licorice samples by high performance liquid chromatography –electrospray ionization-ion trap-time of flight mass spectrometry (HPLC–ESI-IT-TOF-MSn) with principal component analysis. We found that the areas of 41 peaks were noticeably changed by processing. Among them, the areas of 12 peaks, viz. isoliquiritin, isoliquiritigenin, glucoisoliquiritin, 6 ″-O-acetylisoliquiritin, 6 ″-O-acetylisoliquiritin apioside, glycyrrhetinic acid 3-O-glucuronide, 5 kinds of sugar-derivatives and one compound whose molecular weight was 386  Da were increased by roasting in all 3 lots, and those peak areas were increased by higher heating temperatures. Among the increased peaks, 3 kinds of sugar-derivatives had larger areas, and 6″-O-acetylisoliquiritin had lower areas than those in honey-roasted licorice. Those sugar-derivatives were the only characteristics differing between honey-roasted licorice and roasted licorice. Meanwhile, the areas of 9 peaks, four of them identified as 6 ″-O-acetylliquiritin, 6 ″-O-acetylliquiritin apioside, formononetin and gancaoninl, were decreased by roasting in all 3 lots, but there were no differences between roasted licorice with or without honey. Those compounds whose amounts were changed by processing could be used as markers for the qualit...
Source: Journal of Natural Medicines - Category: Drugs & Pharmacology Source Type: research