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《Journal of Beijing Technology and Business University(Natural Science Edition)》 2011-01
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Multistage Countercurrent Extraction Techniques for Extraction of Glycyrrhizic Acid from Licorice

WANG Qiao-e1,REN Hong2,CAO Xue-li2 (1.School of Sciences/Beijing Key Lab of Plant Resource Research and Development, Beijing Technology and Business University,Beijing 100048,China; 2.School of Food,Beijing Technology and Business University,Beijing 100048,China)  
Multistage countercurrent extraction(MCE) technique for extraction of glycyrrhizic acid(GA) from glycyrrhiza uralensis Fisch was studied in this paper.The effects of countercurrent extraction stages,temperature,extraction time and ratio of water/licorice on glycyrrhizic acid percentage extraction,which is defined as the ratio of mass of glycyrrhizic acid(GA) in the extracted solution and mass of licorice root,were investigated.The appropriate MCE conditions were obtained from the orthogonal test.The percentage extraction efficiency of GA was analyzed by high performance liquid chromatography(HPLC).The results showed that the effect of extraction temperature on percentage extraction of GA was the most remarkable factor and the stage is the least one.The optimum conditions of MCE are five stages extracting 60min for every stage under 60℃.The ratio of water/ licorice is 6∶1.In the optimal conditions,the yield of glycyrrhizic acid is higher than that of microwave-assisted extraction(MAE),ultrasonic extraction(USE),Soxhlet extraction(SHE) and extraction at room temperature(ERT) for 54 min,40 min,4 h and 44.3 h,respectively.Due to the high extraction efficiency and less time and solvent consuming,MCE is recommendable to the application of GA extraction from glycyrrhiza uralensis Fisch.
【CateGory Index】: TQ461
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