THE DETERMINATION OF GLYCYRRHIZIN IN SELECTED UK LICORICE PRODUCTS

被引：50
作者：
SPINKS, EA
FENWICK, GR
机构：
[1] Department of Molecular Science, AFRC Institute of Food Research, Norwich, NR4 7UA, Colney Lane
来源：
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 1990年 / 7卷 / 06期
关键词：
Glycyrrhiza glabra; Glycyrrhizin; Liquorice; Saponin;
D O I：
10.1080/02652039009373939
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The glycyrrhizin contents of 42 samples of liquorice-containing confectionery, health products and raw materials have been determined by a standard (AOAC) HPLC technique. Confectionery levels ranged between 0·26 and 7.9 mgg- 1, whilst contents in health products were 0.30-47. 1 mgg- 1, the highest values being measured for throat pearls. Six geographically diverse samples of liquorice root contained similar (22.2-32.3 mgg- 1) glycyrrhizin contents. Highest levels of glycyrrhizin were found in liquorice block (44-98 mgg- 1) and extract powder (79-113 mgg- 1). These analyses enable a mean daily intake of glycyrrhizin to be calculated for the UK. The figure (1 mg) is lower than those reported for the US and Belgium (3 and 5 mg, respectively). The significance of the levels of glycyrrhizin in UK confectionery, and the estimated daily exposure thereto, is discussed in the context of existing data on liquorice-induced toxicity. © 1990 Taylor & Francis Group, LLC.
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收藏
页码：769 / 778
页数：10
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