The Effects of the Honey-Roasting Process on the Pharmacokinetics of the Six Active Compounds of Licorice

Table 4

Pharmacokinetic parameters for six compounds in rat plasma after oral administration of raw/honey-roasting licorice (n = 5).

Analytes	Group	(ng/mL)	(h)	(h·ng /mL)
LA	25% honey-roasting	38.49 ± 13.09	0.8	64.77 ± 17.9
	50% honey-roasting	31.21 ± 8.0	0.9	56.30 ± 14.34
	Raw	55.46 ± 13.51	0.7	82.31 ± 19.00
LQ	25% honey-roasting	202.93 ± 54.12	0.6	478.69 ± 65.22
	50% honey-roasting	87.93 ± 8.0	0.5	318.94 ± 49.9
	Raw	191.00 ± 80.23	0.6	520.48 ± 94.53
ILQ	25% honey-roasting	24.80 ± 3.6	0.7	260.44 ± 8.53
	50% honey-roasting	20.59 ± 5.8	0.4	246.22 ± 7.67^Δ
	Raw	47.76 ± 2.62	0.4	257.39 ± 19.28
LG	25% honey-roasting	12.02 ± 3.67	2.3	85.36 ± 14.70
	50% honey-roasting	5.46 ± 1.6	2.5	47.74 ± 8.0
	Raw	12.11 ± 5.07	2.4	84.29 ± 33.71
ILG	25% honey-roasting	1.12 ± 0.25	1.5	9.32 ± 0.6
	50% honey-roasting	0.56 ± 0.12^Δ	1.8	6.13 ± 0.80^Δ
	Raw	0.75 ± 0.28	1.5	6.53 ± 2.34
GA	25% honey-roasting	650.93 ± 199.95	6.8	6995.30 ± 1293.79
	50% honey-roasting	607.78 ± 277.70	6.8	5177.10 ± 2540.93
	Raw	571.98 ± 311.21	8.0	6979.29 ± 4803.95

P<0.05, compared with the raw group. ΔP<0.05, compared with the 25% honey-roasting group. n: the number of rats.