ПЕРЕРАБОТКА ШРОТА КОРНЯ СОЛОДКИ II. ТРИТЕРПЕНОИДНЫЕ И ФЛАВОНОИДНЫЕ ВЕЩЕСТВА ЭТАНОЛЬНЫХ ЭКСТРАКТОВ

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Хабибрахманова (Khabibrakhmanova), Венера (Venera) Равилевна (Ravilevna) ; Халед (Khaled), Шади (Shadi) Мунир (Munir) ; Габдрахманова (Gabdrakhmanova), Алия (Aliia) Рафитовна (Rafitovna) ; Сысоева (Sysoeva), Мария (Mariia) Александровна (Aleksandrovna) (2016)
  • Publisher: Altai State University
  • Journal: Khimiia rastitel'nogo syr'ia (Chemistry of plant raw material) (issn: 1029-5143, eissn: 1029-5151)
  • Related identifiers: doi: 10.14258/jcprm.2016021121
  • Subject: licorice root; meal; glycyrrhizinic acid; flavonoids; carbohydrates | корень солодки; шрот; глицирризиновая кислота; флавоноиды; углеводы
    mesheuropmc: food and beverages | fungi | digestive, oral, and skin physiology

The selection of extraction conditions of licorice root meal with ethanol  to remove maximum of triterpenoids and flavonoids was conducted. The study of yield of extractive substances depending on the extraction parameters (concentration of extracting agent, licorice root meal:extracting agent ratio, frequency and time of extraction) was carried out. It was found that maximum yield of flavonoids (4,76%) and glycyrrhizinic acid (0,91%) can be obtained during boiling oflicorice root meal with 80% ethanol at 1 : 40 ratio in 3 stages for 2 hours. It was shown that additional milling of licorice root meal and its fractionation can intensify the process of flavonoids and glycyrrhizinic acid extraction. In comparison with extraction of initial licorice root meal comparable amount of flavonoids (4,66%) and glycyrrhizinic acid (0,88%) can be obtained using boiling with 80% ethanol and reduced extraction time 1 hour. Using thin layer chromatography complex «СAMAG» allowed to show presence up to 14 flavonoids in extracts. Liquiritigenin and formononetin were predominate flavonoids in analyzed extracts.
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