目的:分析蜜炙对甘草中挥发性成分组成及相对质量分数的影响,为该炮制品的炮制机制研究提供参考。方法:采用水蒸气蒸馏法提取挥发油,利用气相色谱-质谱联用技术(GC-MS)对甘草不同样品中的挥发油成分进行确认,Restek Rxi-5ms毛细管柱(0.25 mm×30 m,0.25μm),程序升温(40℃,保持5 min,以7℃·min~(-1)升温至170℃,保持40 min,以2.0℃·min~(-1)升温至220℃,以5.0℃·min~(-1)升温至280℃),流量1.0 m L·min~(-1),载气为氦气;离子源为电子轰击电离源,分流比29∶1,电子能量70 e V,离子源温度200℃,接口温度280℃,溶剂延时3.5 min,检测器电压0.8 kV,灯丝发射电流750μA,倍增器电压1.2 kV。以面积归一化法计算各组分的相对质量分数。结果:生甘草中鉴定出36种成分,炙甘草中鉴定出20种成分。其中有4种为二者的共有组分,分别为乙苯、环己酮、邻苯二甲酸丁基2-戊基酯和6,6-二甲基富烯。甘草蜜炙后,4个共有组分的相对含量均有明显变化,分别由0.03%,0.12%,0.14%,0.12%提高到3.37%,13.24%,7.57%,10.84%。结论:甘草蜜炙后,其挥发性成分的组成和相对质量分数均发生非常显著的变化。 OBJECTIVE: To analyze the influence of honeydew on the composition and relative mass fraction of volatile components in Glycyrrhiza uralensis, and to provide reference for the processing mechanism of the processed product. Methods: Volatile oils were extracted by steam distillation. The constituents of volatile oil were determined by gas chromatography-mass spectrometry (GC-MS). Restek Rxi-5ms capillary column (0.25 mm × 30 μm, 0.25 μm) The temperature was raised at 40 ℃ for 5 min and the temperature was raised to 170 ℃ at 7 ℃ · min ~ (-1) for 40 min. The temperature was raised to 220 ℃ at 2.0 ℃ · min ~ (-1) (-1) to 280 ℃). The flow rate was 1.0 m L · min -1 and the carrier gas was helium. The ion source was electron impact ionization with a split ratio of 29:1, electron energy of 70 eV, Source temperature 200 ℃, interface temperature 280 ℃, solvent delay 3.5 min, detector voltage 0.8 kV, filament firing current 750 μA, multiplier voltage 1.2 kV. The area normalization method was used to calculate the relative mass fraction of each component. Results: 36 components were identified in raw licorice and 20 components were identified in Baked Licorice. Four of them are common components of the two, namely ethylbenzene, cyclohexanone, butyl 2-pentylphthalate and 6,6-dimethylfulvene. The relative contents of four common components changed significantly from 0.03%, 0.12%, 0.14% and 0.12% to 3.37%, 13.24%, 7.57% and 10.84% ​​respectively after the honey liquor was sunburned. Conclusion: The composition and relative mass fraction of volatile components in licorice honey after being sunburned all have very significant changes.