TY  - JOUR
T1  - Optimal Extraction of Glycyrrhetinic Acid Froml icorice Root
AU - , Mitra Amani AU - , Rahmat Sotudeh-Gharebagh Navid Mostoufi AU - , Hosein A. Motahhari Kashani 
JO  - Journal of Food Technology
VL  - 3
IS  - 4
SP  - 576
EP  - 580
PY  - 2005
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2005.576.580
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2005.576.580
KW  - 
AB  - Licorice is a self-propelling plant that has many applications in pharmaceutical and food industries. Glycyrrhiza glabra is a kind of licorice whose main active constituentis a triterpenoid saponin called glycyrrhizin. If ether bound of glycyrrhizin is broken,it would loss its sweet taste and converts to glycyrrhetinic acid which is used as ananti-inflammatory agent. In order to produce glycyrrhetinic acid, glycyrrhizin without isolation is hydrolyzed in an acidic medium to release glycyrrhetinic acid. After filtration, glycyrrhetinic acid is extracted from resulting cake by ethyl acetate. The extract is then evaporated and the resulting solution is acetylated to produce glycyrrhetinic acid acetate. The ester is then purified by hexane and hydrolyzed with sodium hydroxide to produce glycyrrhetinic acid. The glycyrrhetinic acid produced in this way is dissolved in methanol and decolorized by activated carbon. Finally, water is added to solution to precipitate white glycyrrhetinic acid, which is purified by crystallization in aqueous ethanol to yield the final purified product.
ER  -