Study on the two-stage extraction of glycyrrhizic acid by combined enzymes and ultrasonic method

Authors

LIANG Xia, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
LU Xiaoling, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China

Abstract

Taking glycyrrhizic acid extraction rate was used as an index, the technological conditions of extraction of glycyrrhizic acid from Licorice wad optimized by two-stage method of combined enzymes and ultrasonic. When the mass of glycyrrhizic acid was 1 g, the optimum technological conditions for the enzymatic stage were as follows: the optimal ratio of combined enzymes (pectinase∶cellulose) was 1∶3 (U/U); the dosage of combined enzymes was 175 U/g·Substrate, reacted at pH 5.5 for 1 h at 50 ℃; and the particle size of raw material was 40 mesh with the ratio of material to liquid 1∶25 （g/mL）. The optimum technological conditions for the ultrasonic stage were as follows: the ultrasonic extraction solvent is 20% ethanol, and the ratio of material to liquid is 1∶35 （g/mL）, ultrasonic treating for 15 min at 40 ℃ with 350 W. Under these optimum conditions, the extraction rate of glycyrrhizic acid could reach（90.44±0.14）%.

Publication Date

10-28-2018

First Page

145

Last Page

151,157

DOI

10.13652/j.issn.1003-5788.2018.10.030

Recommended Citation

Xia, LIANG and Xiaoling, LU (2018) "Study on the two-stage extraction of glycyrrhizic acid by combined enzymes and ultrasonic method," Food and Machinery: Vol. 34: Iss. 10, Article 30.
DOI: 10.13652/j.issn.1003-5788.2018.10.030
Available at: https://www.ifoodmm.cn/journal/vol34/iss10/30

References

[1] MOHAMMAD A S, MOHAMMAD H E, ZEINOLABEDIN B S, et al. Superheated water extraction of glycyrrhizic acid from licorice root[J]. Food Chemistry, 2016(210): 396-401.
[2] FAN Rui, LI Nan, XU Hong-gao, et al. The mechanism of hydrothermal hydrolysis for glycyrrhizic acid into glycyrrhetinic acid and glycyrrhetinic acid 3-O-mono-b-D-glucuronide in subcritical water[J]. Food Chemistry, 2016(190): 912-921.
[3] 方芳, 邢文倩, 王沙沙, 等. 甘草药用价值及其提取分离方法的研究进展[J]. 现代制造, 2017(5): 34-42.
[4] 王珊, 黄怡, 曹蕾, 等. 甘草中甘草酸的提取及测定方法简述[J]. 化工科技, 2010, 18(1): 76-80.
[5] 赵茜, 李秉滔, 刘欣, 等. 超声强化甘草酸提取的研究[J]. 食品科技, 2000(5): 38-39.
[6] 国蓉, 李剑君, 国亮, 等. 采用响应曲面法优化甘草饮片中甘草酸的超声提取工艺[J]. 西北农林科技大学学报, 2006, 34(9): 187-192.
[7] 龙佳朋, 陈振斌, 刘晓娇, 等. 正交试验优选甘草酸的复合酶法提取工艺[J]. 中国药房, 2014, 25(7): 626-629.
[8] 王卓, 裴建军, 李华钟, 等. 极耐热性β-葡萄糖醛酸酶的高效表达和酶学性质及其应用[J]. 生物工程学报, 2008, 24(8): 1 407-1 412.
[9] 国家药典委员会. 中华人民共和国药典[M]. 2010年版. 北京: 中国医药科技出版社, 2010: 80-81.
[10] 李亚辉, 马艳弘, 黄开红, 等. 响应面法优化复合酶提取芦荟多糖工艺及其抗氧化活性分析[J]. 食品科学, 2014, 35(18): 63-68.
[11] 陈超, 岳崇慧, 王艳菲, 等. 超声波辅助酶法提取榛蘑多糖[J]. 食品工业科技, 2017, 38(8): 222-226.
[12] 余先纯, 李湘苏, 韩大良, 等. 超声波联合果胶酸酶提取柚皮果胶的工艺研究[J]. 食品工业科技, 2013, 34(1): 164-167.
[13] 范三红, 李静, 王亚云, 等. 超声波辅助复合酶提取菊糖工艺优化[J]. 食品科学, 2015, 36(4): 23-28.
[14] 程海涛, 申献双. 响应面优化超声-微波协同提取紫米原花青素工艺[J]. 食品工业科技, 2018(7): 186-191.
[15] 蒋孟君, 王艺, 任建青, 等. 超声提取食用玫瑰花总酚及其大孔树脂纯化前后抗氧化活性[J]. 食品工业科技, 2017(23): 164-169.
[16] 宋思圆, 苏平, 王丽娟, 等. 响应面试验优化超声提取黄秋葵花果胶多糖工艺及其体外抗氧化活性[J]. 食品科学, 2017, 38(2): 283-289.
[17] 谢果, 侯长军. 超声波法从甘草中提取甘草酸的工艺研究[J]. 食品工业科技, 2002(4): 42-44.