In slice was examined by using (HPLC).

In traditional Chinese medicine (TCM), licorice is frequently processed by honey and customarily used in decoction form. However, the influence of the water-soluble active constituents of licorice and honey-roasting on the main pharmacological activities, has not been described. The aim of the current study is to determine the active constituents of licorice, whether honey-roasting can modify the main pharmacological activities.
The influence of honey-roasting on the chemical compositions in licorice decoction and licorice slice was examined by using (HPLC). The results showed that the content and the decocting quantity of mainly 5 active glycosides in licorice, i.e. licurasi de, liquiritin apioside,liquiritin , and glycyrrhizin, isoliquiritin ,clearly altered after processing; liquiritin and glycyrrhizin obviously decayed during honey-roasting. In conclusion, honey-roasting clearly changed the the water-soluble compositions and the main pharmacological activities of licorice. The alteration was not cause by honey only. This result may shed some light on thoughtful the differences in the processed licorice, and therapeutic standards of crude