Herbal Formula Science (대한한의학방제학회지)

The Korean Medicine Society for the Herbal Formula Study (대한한의학방제학회)
권호 표지

Establishment of UPLC method for analysis of liquiritigenin and studies on the processing of licorice for enhancement of liquiritigenin content

감초 지표성분 분석법 확립 및 liquiritigenin의 함량 증대를 위한 감초의 수치에 관한 연구

  • Lee, Jong-Rok (College of Oriental Medicine, Daegu Haany University) ;
  • Jo, Mi-Jeong (College of Oriental Medicine, Daegu Haany University) ;
  • Park, Sang-Mi (College of Oriental Medicine, Daegu Haany University) ;
  • Kim, Sang-Chan (College of Oriental Medicine, Daegu Haany University) ;
  • Park, Sook-Jahr (College of Oriental Medicine, Daegu Haany University)
  • 이종록 (대구한의대학교 한의과대학) ;
  • 조미정 (대구한의대학교 한의과대학) ;
  • 박상미 (대구한의대학교 한의과대학) ;
  • 김상찬 (대구한의대학교 한의과대학) ;
  • 박숙자 (대구한의대학교 한의과대학)
  • Received : 2010.03.22
  • Accepted : 2010.06.10
  • Published : 2010.06.30
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Abstract

Objective : Licorice has been used for treating digestive disorder and also recommended as a detoxification agent. Liquiritigenin, a component of licorice, has been reported to have various biological activities. In this study, we aimed to establish the analytical method for liquiritigenin content in licorice and the processing method for the enhancement of liquiritigenin content in licorice. Methods : Processing was accomplished by roasting licorice at $250^{\circ}C$ for indicated time periods (5-20 min). Analysis of liquiritigrnin from roasted licorice was conducted using UPLC(Ultra Performance Liquid Chromatography). Results : We established UPLC method for the analysis of liquiritigenin using water : acetonitrile gradient as mobile phase. Furthermore, we standardized the processing condition of licorice to enhance liquiritigenin content using UPLC method. Processing of licorice was accomplished by roasting at $250^{\circ}C$ for indicated time periods (5-20 min) and by pretreating with 50% of acetic acid or 30% ethanol for 24 h. By roasting licorice, the liquiritigenin contents in the licorice were increased. The best roasting time of licorice was 6 min, while roasting for the time above 8 min resulted in diminishing liquiritigenin contents. Moreover, pretreatment with 50% of acetic acid or 30% ethanol picked up liquiritigenin contents in roasted licorice. Conclusion : The adequate processing condition of licorice for the enhancement of liquiritigenin contents was obtained by pretreating licorice with 50% of acetic acid or 30% ethanol for 24 h and then by roasting at $250^{\circ}C$ for 6 min.

Keywords

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