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Effects of Modifiers on the Supercritical $CO_2$ Extraction of Licorice (Glycyrrhiza glabra) and the Morphology of Licorice Tissue

Kim, Hyun-Seok   (Department of Food Science and Biotechnology, Kyung Hee UniversityUU0001575  ); Lim, Gio-Bin   (Department of Chemical and Bioengineering, The University of SuwonUU0000815  ); Kim, Byung-Yong   (Department of Food Science and Biotechnology, Kyung Hee UniversityUU0001575  );
  • 초록

    Optimal extraction conditions such as pressures, temperatures, and modifiers on glycyrrhizin extraction from licorice were investigated using supercritical $CO_2\;(SC-CO_2)$ at 3 mL/min flow rate. Morphology of licorice tissue, after glycyrrhizin extraction, was examined by SEM, and absolute density ( $g/cm^3$ ) measurement and glycyrrhizin content were determined by HPLC. Pure $SC-CO_2$ had no effect on glycyrrhizin extraction, but recovery of glycyrrhizin ( $32.66{\pm}0.77%$ ) was enhanced when water was used as modifier. The highest recovery was $97.22{\pm}2.17%$ when 70% (v/v) aqueous methanol was added to 15% (v/v) $SC-CO_2$ at 50 MPa and $60^{\circ}C$ . Under optimal extraction conditions, 30 MPa pressure and $60^{\circ}C$ heating temperature, glycyrrhizin recovery reached maximum ( $102.67{\pm}1.13%$ ) within 60 min. Licorice tissue was severely damaged by excessive swelling, and absolute density of licorice residues was highest when aqueous methanol was used as a modifier.


  • 주제어

    supercritical $CO_2$ .   extraction .   modifier .   licorice .   glycyrrhizin.  

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