Study on Extraction Process of Licorice Quality Marker Components
Objective To optimize the extraction process of 5 quality marker components of licorice by thermal reflux.Methods Taking the sum of 5 quality marker extraction rates as an index,investigate the effects of ethanol concentration,extraction temperature,extraction time,material-liquid ratio and extraction times on the extraction rate.The factors with significant influence were selected for the Response surface test to optimize the extraction process,and the material-liquid ratio and time of the second extraction were optimized based on the actual production on the basis of the best extraction process.Results Ethanol concentration,extraction temperature and extraction time had significant effects on the extraction rate.The best extraction process was the first extraction:60％ethanol was added at 1∶12(g/mL)to a 92 ℃ water bath for 3 h,and the second extraction:without changing the ethanol concentration and extraction temperature,only 1∶6(g/mL)material-liquid ratio extracted for 2 h could achieve the effect of 1∶12(g/mL)extracted for 3 h.Conclusion The optimized extraction process is stable,feasible and scientifically reasonable,which provides a theoretical basis for the extraction of licorice as a Q-Marker component of licorice.
Licoriceresponse surface methodquality markerextraction process
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