monoammonium glycyrrhizinate；crystallization；decolorizaiton；orthogonal array design

doi:10.7506/spkx1002-6630-201316025

Abstract

Abstract:

Crude powder containing 66.72% monoammonium glycyrrhizinate (MAG) and having a whiteness of 74.2
was purified using a procedure involving ethanol crystallization followed by activated carbon decolorization and ethanol
recrystallization to obtain a purity of 83.32% and a whiteness of 74.2. The effects of monoammonium glycyrrhizinate-to-activated
carbon ratio as well as adsorption time and temperature on decolorization efficiency were investigated by one-factor-at-a-time
method, and the optimum decolorization conditions were determined using orthogonal array design to be adsorption at 75 ℃ for
60 min with a monoammonium glycyrrhizinate-to-activated carbon ratio of 1:3. Repeated experiments under these conditions
indicated that the procedure was stable and effective at decolorizing monoammonium glycyrrhizinate with a recovery of 68.74%.

Key words: monoammonium glycyrrhizinate, crystallization, decolorizaiton, orthogonal array design

SHI Gao-feng，GONG Jian-hui，CHEN Xue-fu，WANG Guo-ying，WANG Hong-yu. monoammonium glycyrrhizinate；crystallization；decolorizaiton；orthogonal array design[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201316025.

[1]	PENG Dan, LIU Yali, LI Linqing, BI Yanlan. Optimization of Modeling Conditions for Near Infrared Measurement of Protein Content in Milk by Orthogonal Array Design [J]. FOOD SCIENCE, 2020, 41(4): 256-261.
[2]	HUANG Ziyu, LIN Yingying, SONG Sijia, REN Fazheng, GUO Huiyuan,. Optimization of Cleaning-in-place Regime for Removal of Bacillus cereus Biofilm [J]. FOOD SCIENCE, 2020, 41(14): 138-145.
[3]	ZHANG Pengyun, LI Rong, CHEN Lisi, LIN Shumian, YANG Fang, ZHANG Feng. Analysis of Volatile Compounds in Pueraria Radix Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Automated Mass Spectral Deconvolution and Identification System (AMDIS) [J]. FOOD SCIENCE, 2019, 40(12): 220-225.
[4]	JIANG Xiaolan, SHI Yufeng, FU Zhouping, CHENG Lin, LIU Yajun, GAO Liping, XIA Tao. Analysis and Preparation of Cyanidin Glycosides from Purple Cabbage [J]. FOOD SCIENCE, 2019, 40(10): 257-264.
[5]	LIU Tingting, LIU Yang, ZHANG Jing, SONG Yunyu, LI Guijie, ZHANG Yanrong. Optimization of Extraction and Characterization of Protein from Allium cepa L. var. agrogatum Don [J]. FOOD SCIENCE, 2018, 39(2): 267-272.
[6]	ZHOU Xuxia, QI Yanan, DING Yuting. Optimization of Production Process and Crystallization Characteristics of Butter and Cocoa Butter Replacer-Based Whipping Cream [J]. FOOD SCIENCE, 2018, 39(12): 276-282.
[7]	HU Xinlei, TIAN Xuemei, LI Wenxiang, SUN Yanan, ZHANG Xin, YU Ge, LI Ming. Extraction and Immune Modulatory Activities in Vitro of Polysaccharides from Lepista sordida Mycelia [J]. FOOD SCIENCE, 2017, 38(20): 185-190.
[8]	SU Jianyu, MEI Guodong, FANG Liming, HUANG Yanbo. Preparation and Characterization of D-Boreonl from Leaves of Dryobalanops aromatica [J]. FOOD SCIENCE, 2017, 38(17): 151-157.
[9]	WANG Jiaqi, SONG Mingming, CHEN Kai, WANG Yueliang, DING Chuanbo, ZHENG Yinan, SHEN Lei, LIU Wencong. Optimization of Purification Process for Dihydroquercetin in Larch Roots by Response Surface Methodology [J]. FOOD SCIENCE, 2016, 37(4): 20-24.
[10]	LIU Lanxiang, PU Zhenqi, ZHENG Hua, XU Juan, LI Kun, ZHANG Hong*. Optimized Preparation of Laccaic Acid Ester Using Orthogonal Array Design [J]. FOOD SCIENCE, 2016, 37(22): 28-33.
[11]	HUANG Jing, SHEN Lili, BAI Youju, MA Zhican, CHEN Jiaping, FENG Wu. Condition Optimization for Thyme Oil Microcapsules Prepared by Layer-by-Layer Self-Assembly Method [J]. FOOD SCIENCE, 2016, 37(2): 51-57.
[12]	ZHOU Yongyan1,2, LI Ya2, YU Ainong1,2,*. Optimum Extraction Conditions for Pyrazine Compounds from Maillard Reaction Mixture by Headspace Solid-Phase Microextraction [J]. FOOD SCIENCE, 2015, 36(6): 119-123.
[13]	HAN Shasha, HUANG Zhenying, SHEN Zhaopeng, CHENG Xiao, WANG Peng, JIANG Xiaolu. Enzymatic Degradation of Polysaccharide from Porphyra haitanensis and Analysis of Its Products [J]. FOOD SCIENCE, 2015, 36(21): 145-149.
[14]	GUO Shuangshuang, YANG Limin*, ZHANG Yiming, YANG Li, HAN Mei. Determination of Contents of Total Saponins and Monomer Saponins in Panax ginseng by Microwave-Assisted Extractiion Meth [J]. FOOD SCIENCE, 2015, 36(2): 1-6.
[15]	ZHANG Danfeng, YANG Peizhou, CAO Lili, JIANG Shaotong*. Optimization of Shake Flask Cultivation Conditions for Prodigiosin Production by Serratia marcescen [J]. FOOD SCIENCE, 2015, 36(13): 119-124.

monoammonium glycyrrhizinate；crystallization；decolorizaiton；orthogonal array design

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments