The Study of The Processing Methods of Honeyed Liquorice

Yang Yongjian; Lu Baowei

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The Study of The Processing Methods of Honeyed Liquorice

Yang Yongjian, Lu Baowei

Published in Asia-Pacific Journal of Pharmaceutical Sciences (Volume 1, Issue 4)

Received: 18 November 2018 Accepted: 18 December 2018 Published: 8 June 2020

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Abstract

Liquorice is one of the most widely used traditional Chinese medicines in clinic in China, which was first published in Shen Nong’s Herbal Medicine Classic. There are many methods of preparation of Liquorice, which mainly use honey-roasted licorice tablets and licorice tablets in modern clinic. Honey-roasted licorice has the functions of invigorating the spleen, stomach and invigorating qi and restoring the veins. Different processing methods of honey-roasted licorice have some effects on its medicinal properties, appearance, active ingredients and pharmacological effects. By studying and comparing the effects and characteristics of traditional honey-roasted licorice processing methods and modern honey-roasted licorice processing methods on the appearance characteristics of licorice, this paper provides useful reference and reference for the development and utilization of licorice in modern Chinese medicine industry. The results showed that the seven modern honey-roasted liquorice processing methods were superior to the traditional processing methods, especially the honey-roasted liquorice produced by the wine honey-roasted liquorice mildew shelf-life was about twice as long as the traditional honey-roasted liquorice mildew shelf-life.

Published in	Asia-Pacific Journal of Pharmaceutical Sciences (Volume 1, Issue 4)
Page(s)	28-31
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Honey Baked Licorice Root, Processing Method, Equipment Technology, Research Progress

References

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[2]	赵娟，周春祥．伤寒论药物炮制研究［J］．河南中医，2011，31(3):209－210。
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[4]	林大勇，张丽艳，李斌．经方药物炮制法举隅［J］．辽宁中医药大学学报，2007，9(5):158－159。
[5]	申民安．伤寒杂病论中药炮制内容初探［J］．中医研究，2002，15(6):17－18。
[6]	朱卫星，李爱光，陈方等.蜜炙甘草炮制工艺的研究进展[J].《时珍国医国药》,2005,16(10):967-967。
[7]	肖建平,王宁娜.蜜炙甘草炮制工艺的改进[J].实用中医药杂志,2006,11,22(11)。
[8]	叶定江.中药炮制学[M].上海:上海科技出版社,1996:67。
[9]	李爱光,朱卫星,陈方等.远红外烘干法蜜炙甘草对甘草质量影响的研究[J].时珍国医国药,2006,17(4)。
[10]	吴世强,种月荣,石勇强.远红外烤箱在蜜炙中药过程中的应用[J].时珍国医国药,2004,15(1):50。
[11]	朱卫星,李爱光,陈方等.正交实验优选恒温干燥法蜜炙甘草的工艺研究[J].时珍国医国药,2006.17(8)。
[12]	段永红，宋艳霞，张振生.不同蜜炙方法对甘草中甘草酸含量的影响[J].基层中药杂志,2000，14(3):20。
[13]	黄树清.浅谈蜜炙甘草方法的改进[J].中成药,1997,19(10):49-49。
[14]	曹廉，甘草炮制方法的改进[J].成都医药,2001,27(4)。

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Yang Yongjian, Lu Baowei. (2020). The Study of The Processing Methods of Honeyed Liquorice. Asia-Pacific Journal of Pharmaceutical Sciences, 1(4), 28-31.

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ACS Style

Yang Yongjian; Lu Baowei. The Study of The Processing Methods of Honeyed Liquorice. Asia-Pac. J. Pharm. Sci. 2020, 1(4), 28-31.

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AMA Style

Yang Yongjian, Lu Baowei. The Study of The Processing Methods of Honeyed Liquorice. Asia-Pac J Pharm Sci. 2020;1(4):28-31.

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@article{10035277,
  author = {Yang Yongjian and Lu Baowei},
  title = {The Study of The Processing Methods of Honeyed Liquorice},
  journal = {Asia-Pacific Journal of Pharmaceutical Sciences},
  volume = {1},
  number = {4},
  pages = {28-31},
  url = {https://www.sciencepublishinggroup.com/article/10035277},
  abstract = {Liquorice is one of the most widely used traditional Chinese medicines in clinic in China, which was first published in Shen Nong’s Herbal Medicine Classic. There are many methods of preparation of Liquorice, which mainly use honey-roasted licorice tablets and licorice tablets in modern clinic. Honey-roasted licorice has the functions of invigorating the spleen, stomach and invigorating qi and restoring the veins. Different processing methods of honey-roasted licorice have some effects on its medicinal properties, appearance, active ingredients and pharmacological effects. By studying and comparing the effects and characteristics of traditional honey-roasted licorice processing methods and modern honey-roasted licorice processing methods on the appearance characteristics of licorice, this paper provides useful reference and reference for the development and utilization of licorice in modern Chinese medicine industry. The results showed that the seven modern honey-roasted liquorice processing methods were superior to the traditional processing methods, especially the honey-roasted liquorice produced by the wine honey-roasted liquorice mildew shelf-life was about twice as long as the traditional honey-roasted liquorice mildew shelf-life.},
 year = {2020}
}

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TY  - JOUR
T1  - The Study of The Processing Methods of Honeyed Liquorice
AU  - Yang Yongjian
AU  - Lu Baowei
Y1  - 2020/06/08
PY  - 2020
T2  - Asia-Pacific Journal of Pharmaceutical Sciences
JF  - Asia-Pacific Journal of Pharmaceutical Sciences
JO  - Asia-Pacific Journal of Pharmaceutical Sciences
SP  - 28
EP  - 31
PB  - Science Publishing Group
UR  - http://www.sciencepg.com/article/10035277
AB  - Liquorice is one of the most widely used traditional Chinese medicines in clinic in China, which was first published in Shen Nong’s Herbal Medicine Classic. There are many methods of preparation of Liquorice, which mainly use honey-roasted licorice tablets and licorice tablets in modern clinic. Honey-roasted licorice has the functions of invigorating the spleen, stomach and invigorating qi and restoring the veins. Different processing methods of honey-roasted licorice have some effects on its medicinal properties, appearance, active ingredients and pharmacological effects. By studying and comparing the effects and characteristics of traditional honey-roasted licorice processing methods and modern honey-roasted licorice processing methods on the appearance characteristics of licorice, this paper provides useful reference and reference for the development and utilization of licorice in modern Chinese medicine industry. The results showed that the seven modern honey-roasted liquorice processing methods were superior to the traditional processing methods, especially the honey-roasted liquorice produced by the wine honey-roasted liquorice mildew shelf-life was about twice as long as the traditional honey-roasted liquorice mildew shelf-life.
VL  - 1
IS  - 4
ER  -

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Author Information

Yang Yongjian

College of Traditional Chinese Medicine Bozhou University, Bozhou, Anhui
Lu Baowei

College of Traditional Chinese Medicine Bozhou University, Bozhou, Anhui

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APA Style

Yang Yongjian, Lu Baowei. (2020). The Study of The Processing Methods of Honeyed Liquorice. Asia-Pacific Journal of Pharmaceutical Sciences, 1(4), 28-31.

Copy | Download

ACS Style

Yang Yongjian; Lu Baowei. The Study of The Processing Methods of Honeyed Liquorice. Asia-Pac. J. Pharm. Sci. 2020, 1(4), 28-31.

Copy | Download

AMA Style

Yang Yongjian, Lu Baowei. The Study of The Processing Methods of Honeyed Liquorice. Asia-Pac J Pharm Sci. 2020;1(4):28-31.

Copy | Download

@article{10035277,
  author = {Yang Yongjian and Lu Baowei},
  title = {The Study of The Processing Methods of Honeyed Liquorice},
  journal = {Asia-Pacific Journal of Pharmaceutical Sciences},
  volume = {1},
  number = {4},
  pages = {28-31},
  url = {https://www.sciencepublishinggroup.com/article/10035277},
  abstract = {Liquorice is one of the most widely used traditional Chinese medicines in clinic in China, which was first published in Shen Nong’s Herbal Medicine Classic. There are many methods of preparation of Liquorice, which mainly use honey-roasted licorice tablets and licorice tablets in modern clinic. Honey-roasted licorice has the functions of invigorating the spleen, stomach and invigorating qi and restoring the veins. Different processing methods of honey-roasted licorice have some effects on its medicinal properties, appearance, active ingredients and pharmacological effects. By studying and comparing the effects and characteristics of traditional honey-roasted licorice processing methods and modern honey-roasted licorice processing methods on the appearance characteristics of licorice, this paper provides useful reference and reference for the development and utilization of licorice in modern Chinese medicine industry. The results showed that the seven modern honey-roasted liquorice processing methods were superior to the traditional processing methods, especially the honey-roasted liquorice produced by the wine honey-roasted liquorice mildew shelf-life was about twice as long as the traditional honey-roasted liquorice mildew shelf-life.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - The Study of The Processing Methods of Honeyed Liquorice
AU  - Yang Yongjian
AU  - Lu Baowei
Y1  - 2020/06/08
PY  - 2020
T2  - Asia-Pacific Journal of Pharmaceutical Sciences
JF  - Asia-Pacific Journal of Pharmaceutical Sciences
JO  - Asia-Pacific Journal of Pharmaceutical Sciences
SP  - 28
EP  - 31
PB  - Science Publishing Group
UR  - http://www.sciencepg.com/article/10035277
AB  - Liquorice is one of the most widely used traditional Chinese medicines in clinic in China, which was first published in Shen Nong’s Herbal Medicine Classic. There are many methods of preparation of Liquorice, which mainly use honey-roasted licorice tablets and licorice tablets in modern clinic. Honey-roasted licorice has the functions of invigorating the spleen, stomach and invigorating qi and restoring the veins. Different processing methods of honey-roasted licorice have some effects on its medicinal properties, appearance, active ingredients and pharmacological effects. By studying and comparing the effects and characteristics of traditional honey-roasted licorice processing methods and modern honey-roasted licorice processing methods on the appearance characteristics of licorice, this paper provides useful reference and reference for the development and utilization of licorice in modern Chinese medicine industry. The results showed that the seven modern honey-roasted liquorice processing methods were superior to the traditional processing methods, especially the honey-roasted liquorice produced by the wine honey-roasted liquorice mildew shelf-life was about twice as long as the traditional honey-roasted liquorice mildew shelf-life.
VL  - 1
IS  - 4
ER  -

Copy | Download