Effects of licorice processing conditions on content and proportion of 18α-glycyrrhizic acid and 18β-glycyrrhizic acid

doi:10.3969/j.issn.1000-1565.2015.02.006

Abstract

Abstract: To study the effects and change rule of licorice processing conditions on the content and proportion of the principal component isomer 18α-glycyrrhizic acid(18α-Gly) and 18β-glycyrrhizic acid (18β-Gly)，and on the content of impurity during processing. The assay was carried out on a Durashell-C18 column(250 mm×4.6 mm，5 μm) with 0.01 mol/L ammonium perchlorate(the pH value was adjusted to 8.20 with ammonia)-methanol(48:52，V/V) as mobile phase at a flow rate of 0.80 mL/min，and the detection wavelength was set at 254 nm. The column temperature was 50 ℃ and the injection volume was 10 μL. Effects of processing time，processing temperature on the content of principal component and impurity，and on the proportion of principal component isomer were observed. Compared with licorice pieces，the total content of principal component were declined after processing. The loss of the principal component in licorice pieces were gradually increased with the extended processing time. But the proportion of principal component isomer 18α-Gly，18β-Gly remained constant. When processing temperature below 90 ℃，the effects of processing time，processing temperature on the content of the principal component and impurity in licorice pieces is not obvious. When heated to 140 ℃，the degradation of 18α-Gly，18β-Gly occurred with the extended processing time，and the content of principal component decreased significantly. The proportion of the principal component in licorice pieces was not affected by the processing time and the processing temperature. The principal component and impurity in licorice pieces were sensitive to each processing factor，which can be part of the scientific evidences for completing Quality Control System of licorice.

Key words: licorice, processing conditions, glycyrrhizic acid, isomer, content, proportion, change rule

CLC Number:

O657.7
R9

ZHAO Yanyan，LI Yang，LIU Liyan，LIU Yafei， SUN Dong，GAO Bo. Effects of licorice processing conditions on content and proportion of 18α-glycyrrhizic acid and 18β-glycyrrhizic acid[J]. Journal of Hebei University (Natural Science Edition), 2015, 35(2): 138-146.

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