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目的:探究不同炮制条件对甘草中主要成分差向异构体与杂质含量及变化规律影响.方法:采用RP-HPLC法,样品取样18α-Gly和18β-Gly及杂质含量进行测定比较炮制时间及炮制温度对标准品混合物及甘草饮片中杂质含量、主成分及18α-Gly和18β-Gly比例变化的影响.结果:炮制后的甘草其饮片主成分总含量有所下降,增长炮制时间会逐渐增加甘草饮片主成分的损失,对甘草饮片中18α-Gly和18β-Gly比例关系没有影响,炮制温度小于90℃时,炮制时间和炮制温度对甘草饮片中杂质含量、18α-Gly和18β-Gly含量无明显影响;当炮制温度达到140℃后,延长炮制时间会分解18α-Gly和18β-Gly,显著降低主成分含量.结论:甘草饮片炮制温度不可过高,炮制时间不可过长,防止其有效成分的丢失,适宜的烘制法条件为:温度65℃,时间1～2小时.操作简单、时间温度可控,样品稳定性质量好.“,”Objective:To explore the effect of different processing conditions on the content and variation of epimer and impurities in main components of Glycyrrhiza.Methods:Samples of 18α-Gly, 18β-Gly and impurities were sampled by RP-HPLC.The content of impurities, main components and 18α-Gly and 18β-Gly in the mixture of standard and liquorice pieces were compared.The effect of proportional changes.Results:Compared with licorice at 5 o'clock, the total content of the main components of Glycyrrhiza after processing was decreased.The increase of processing time would gradually increase the loss of the main components of the Glycyrrhiza pieces, and had no effect on the ratio of 18-alpha-Gly and 18-beta-Gly in the Glycyrrhiza slices.When the processing temperature is less than 90°C, the processing time and processing temperature had no obvious effect on the content of impurities, 18α-Gly and 18β-Gly in Glycyrrhiza slices.When the processing temperature was not less than 140°C, prolonging the processing time would decompose 18α-Gly and 18β-Gly, significantly reducing the main component content.Conclusion:The processing temperature of Glycyrrhiza slices should not be too high, and the brewing time should not be too long to prevent the loss of its active ingredients.The suitable conditions for the drying process are:temperature 65°C, time 1～2 h.Simple operation, controlled temperature and time, good sample stability and quality.