甘草的质量评价方法研究进展摘 要 甘草被称为中药中的国老，在国内外市场上占有一席之地。
不同品种，地理环境，生长年限，采收季节和加工炮制都会影响甘草从功能基因到代谢表型的每个环节，而最终代谢产物的变化与其质量和生物活性密切相关。
目前，甘草的质量控制方法也从单一指标向整体化合物的变化不断完善。
此外，甘草野生资源逐渐被消耗殆尽，且普遍认为野生甘草质量高于栽培品，有效保护甘草野生资源并保证栽培品种质量是当务之急。
因此，本文就甘草的质量控制方法进行综述。
关键词 甘草；质量控制Research Progress on Quality Evaluation Method of GlycyrrhizaAbstractLicorice, called as 'guolao' in traditional Chinese medicine, also possesses a good share in the international and domestic market. Many factors such as different species, geographical environment, growth years, harvest season, and processing, affect the quality of licorice in every aspect from functional gene to metabolic phenotype. At present, quality control methods of licorice vary from a single indicator to the overall compound with continuous improvement. Besides, wild licorice resources are gradually disappearing, and it is known to all that wild species possesses better quality than cultivated one. Thus, protection of wild species as well as high-quality cultivated strain should be put on a top priority. Therefore, this article reviews the quality control methods of licorice.Key words Licorice; Quality control甘草为豆科甘草属植物，始载于神农本草经，列为上品，至今有2000多年的应用历史，具有益气补中，缓急止痛，润肺止咳，泻火解毒，调和诸药的功效。
现代化学研究表明，甘草中具有三萜皂苷类、黄酮类、香豆素类、氨基酸类等化合物，其中三萜皂苷和黄酮类成分是主要的生物活性成分，具有解痉，抗炎，抗癌，抗抑郁，抗过敏，抗溃疡，抗氧化和抗病毒等药理活性，在医药方面有广泛应用[1-2]。
除此之外，甘草在食品、化工和化妆品等行业也有着重要的应用，用作食品添加剂、甜味剂、美白剂等。
而随着近年来野生甘草被大量采挖，资源锐减，其产量显然已经不能满足人们对其用量的需求。
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