Superheated water extraction of glycyrrhizic acid from licorice root.

Autor: Shabkhiz MA; Department of Agriculture, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran., Eikani MH; Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran. Electronic address: eikani@irost.ir., Bashiri Sadr Z; Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran., Golmohammad F; Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2016 Nov 01; Vol. 210, pp. 396-401. Date of Electronic Publication: 2016 May 02.
DOI: 10.1016/j.foodchem.2016.05.006
Abstrakt: Superheated water extraction (SWE) has become an interesting green extraction method for different classes of compounds. In this study, SWE was used to extract glycyrrhizic acid (GA) from licorice root. Response surface methodology (RSM) was applied to evaluate and optimize the extraction conditions. The influence of operating conditions such as water temperature (100, 120 and 140°C) and solvent flow rates (1, 3 and 5mL/min) were investigated at 0.5mm mean particle size and 20bar pressure. Separation and identification of the glycyrrhizic acid, as the main component, was carried out by the RP-HPLC method. The best operating conditions for the SWE of licorice were determined to be 100°C temperature,15mL/min flow rate and 120min extraction time. The results showed that the amount of the obtained GA was relatively higher using SWE (54.760mg/g) than the Soxhlet method (28.760mg/g) and ultrasonic extraction (18.240mg/g).
(Copyright © 2016 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: