Glycyrrhizic acid Raw Materials Glycyrrhizic acid Powder

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Glycyrrhizic acid Powder Usage and Synthesis.

Glycyrrhizic acid is prepared by the extraction of liquorice, which has a special sweet flavour and is mainly used in foodstuffs, in addition to other industries such as pharmaceuticals, cosmetics and cigarettes.

Because glycyrrhizic acid is often accompanied by pseudoaldosteronism in clinical applications, experts have carried out a large number of chemical syntheses and structural modifications, and glycyrrhizic acid derivatives have a wide range of clinical applications.

Uses and functions of Glycyrrhizic acid.

Glycyrrhizic acid, also known as liquorice saponin, is extracted from the natural plant liquorice and is the main active ingredient of liquorice.

Glycyrrhizic acid has anti-inflammatory, anti-viral and hepatoprotective detoxification and enhancement of immune function.

Glycyrrhizic acid has an adrenocorticotropic hormone-like effect, which can inhibit capillary permeability and reduce the symptoms of anaphylaxis. It can reduce serum cholestrol in hypertensive patients. Due to the glucocorticoid-like pharmacological effect of glycyrrhizic acid without serious adverse reactions, it is widely used in the clinic for the treatment of various acute and chronic hepatitis, bronchitis and AIDS.

It also has the functions of anticancer and anti-cancer, interferon inducer and cellular immunity regulator.

The main uses in food are:

1. In addition to improving the salty taste to enhance the inherent flavour of soy sauce, soy sauce can eliminate the bitter taste of saccharin, and has a synergistic effect on chemical flavouring agents.

2. Salted vegetables and saccharin and pickled pickles in the brine method, can eliminate the bitter taste of saccharin. In the process of pickling, it can overcome the shortcomings such as fermentation failure, discolouration and hardening that occur when less sugar is added.

3. Seasoning this product can be added to the pickling seasoning liquid, seasoning powder or temporary seasoning when eating, can increase the sweetness, get the salty taste of hostile ballet, seasoning low other chemical seasoning agent strange taste.

4. Bean sauce pickled herring in small sauce using this product can play a role in increasing the sweetness and make the taste uniform.

Chemical Properties of Glycyrrhizic acid.

Glycyrrhiza glabra is a light yellow powder with sweet taste and slightly bitter taste, containing 6%-14% glycyrrhizic acid. Pure glycyrrhizic acid is crystalline powder, taste very sweet, sweet mo for sucrose 200 ~ 250 times, sweetness retained for a long time. Melting point 212～217℃.

Soluble in hot water, insoluble in ether, insoluble in propylene glycol, ethanol. Stable to heat, alkali and salt, pH54, at 3, the solution will appear precipitation. Oral LD50 in mice is more than 10g/kg. ADI deferred determination (FAO/WHO, 1994).

Product method of Bulk Glycyrrhizic acid Powder.

The rhizome of Glycyrrhiza glabra was dried and crushed to 0.833mm powder (retaining the fibre portion), 200kg of powder and fibre were taken, 1200kg of water was added and the extract was leached at 85-100°C for 2h. After filtration, the filtrate slag was extracted again with 1000kg of water for 2h, and after filtration, the filtrate slag was leached again and repeated for 1 time.

Combine the 3 filtrates and concentrate to ]/5 volume in an enamelled evaporator. After cooling, 95% ethanol was added to make the ethanol concentration of 65%, and it was left to stand for 24h, and filtered to remove impurities such as plant proteins and polysaccharides. Sulfuric acid was added to the filtrate, pH was adjusted to 3, and glycyrrhizic acid precipitation was precipitated.

After filtration, washing, add 3 times the acetone, heating reflux 3h, pour out the acetone extract, residue and then repeated reflux extraction 2 times.

Combined 3 times the extract, filtration and recovery of acetone, that is, wet glycyrrhizic acid, drying at 45 ℃ for 1h, slowly rising temperature to 85 ~ 95 ~ C, fast drying, rise to 100 ~ 105 ℃, baked for 5min, crushed after the finished product.

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