The Study of The Processing Methods of Honeyed Liquorice
Asia-Pacific Journal of Pharmaceutical Sciences
Volume 1, Issue 4, December 2019, Pages: 28-31
Received: Nov. 18, 2018; Accepted: Dec. 18, 2018; Published: Jun. 8, 2020
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Authors
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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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.
Keywords
Honey Baked Licorice Root, Processing Method, Equipment Technology, Research Progress
To cite this article
Yang Yongjian, Lu Baowei, The Study of The Processing Methods of Honeyed Liquorice, Asia-Pacific Journal of Pharmaceutical Sciences. Vol. 1, No. 4, 2019, pp. 28-31.
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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