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2006•Journal of Sichuan Normal UniversityRequires access

Studies on Extraction and Factors Affecting Activity for Glycyrrhiza Flavonoids

Yang Ling

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Abstract

Glycyrrhiza flavonoids are extracted from the three kind of main glycyrrhiza species.The quality is identified by HPTLC,the contents are determined by spectrophotometry,and the factors affecting activity of glycyrrhiza flavonoids are also studied by means of scavenging rate on DPPH.The results show that the contents of glycyrrhiza flavonoids are highest in Glycyrrliza glabra,secondly in uralensis Fisch,thirdly in Glycyrrhiza inflata.Glycyrrhiza spices,microwave processing and saving time all have bigger effect on the activity,but the temperature has no effect on the activity.

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What this paper is about

Glycyrrhiza flavonoids are extracted from the three kind of main glycyrrhiza species.The quality is identified by HPTLC,the contents are determined by spectrophotometry,and the factors affecting activity of glycyrrhiza flavonoids are also studied by means of scavenging rate on DPPH.The results show that the contents of glycyrrhiza flavonoids are highest in Glycyrrliza glabra,secondly in uralensis Fisch,thirdly in Glycyrrhiza inflata.Glycyrrhiza spices,microwave processing and saving time all have bigger effect on the activity,but the temperature has no effect on the activity.

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Available abstract

Glycyrrhiza flavonoids are extracted from the three kind of main glycyrrhiza species.The quality is identified by HPTLC,the contents are determined by spectrophotometry,and the factors affecting activity of glycyrrhiza flavonoids are also studied by means of scavenging rate on DPPH.The results show that the contents of glycyrrhiza flavonoids are highest in Glycyrrliza glabra,secondly in uralensis Fisch,thirdly in Glycyrrhiza inflata.Glycyrrhiza spices,microwave processing and saving time all have bigger effect on the activity,but the temperature has no effect on the activity.

Key concepts: Glycyrrhiza, Glycyrrhiza uralensis, Chemistry, Traditional medicine, Extraction (chemistry), Flavonoid, Food science, Chromatography

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