应用烘法与炒法炮制蜜炙甘草,经纸层析-紫外分光光法分析测定,两者的甘草酸含量变化没有显著性差异。实验表明,用烘法可代替传统的炒法炮制蜜炙甘草,在生产上也是可行的。 The candied licorice was prepared by the baking method and the frying method. The analysis of paper chromatography-ultraviolet spectrophotometry showed that there was no significant difference in the content of glycyrrhizic acid between the two. Experiments have shown that using baking method can replace candied licorice instead of the traditional method of frying, which is also feasible in production.