超声波法提取甘草中的甘草酸

Study on the Extraction of Glycyrrhizic Acid from Licorice

为了研究甘草酸的提取及提高提取产率的方法,以新疆乌拉尔甘草的粗粉为原料,研究了超声波条件下影响提取率的几个因素,包括溶剂、超声波作用的时间、静置时间等,结果表明:用超声波法提取,以70%乙醇为提取溶剂,超声频率为40kHz,超声作用时间为1h,静置24h,甘草酸的提取率可达18.41%.

Glycyrrhizic acid belong to the tri-terpenoid compounds, it function on diminishing inflammation, relieving internal heat and regulating the immunity of muscle and so on. It has been extensive used in medicine, tobacco,fermentation, food additive, cosmetics and so on. In this experiment, the extraction method with ultrasonic wave of glycyrrihizic acid from licorice is introduced. In order to decide the optimum process of extracting glycyrrhizic acid by ultrasonic wave, the effects of several factors on extraction rate are studied, including solvent, treatment time of ultrasonic wave, marinating time, the optimum progress is as follow： solvent is ethanol solution, the concentration 70 %,frequency of ultrasonic wave is 40 kHz,operating time of ultrasonic wave is 1 hour, marinating time is 24 hours,the extraction rate is up to 18.41%.