ABSTRACT: To explore the changes in quality formation during the honey-processing of Glycyrrhiza uralensis from six geographical origins, including Inner Mongolia, Xinjiang, Anhui, Gansu, Guangdong, and Jiangxi. In this study, raw G. uralensis was mixed with honey and smoldered, then heated and stir-fried, and finally cooled. The water-soluble components (WSCs) and methanol-soluble components (MSCs) in G. uralensis were simultaneously analyzed by sequential electrospray ionization mass spectrometry (SESI-MS) without the need for complex sample pretreatment. Fifteen WSCs (e.g., proline, arginine, serine, glabrol, monosaccharides, disaccharides, and trisaccharides) and twenty-eight MSCs (e.g., liquiritigenin, naringenin, glycyrrhizic acid, glycyrrhetinic acid, and formononetin) we
