THE DETERMINATION OF GLYCYRRHIZIN IN SELECTED UK LICORICE PRODUCTS
THE DETERMINATION OF GLYCYRRHIZIN IN SELECTED UK LICORICE PRODUCTS
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DOI：
10.1080/02652039009373939
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发表时间：
1990-11-01
影响因子：
2.9
通讯作者：
FENWICK, GR
中科院分区：
文献类型：
--
作者：
SPINKS, EA;FENWICK, GR
采用标准高效液相色谱(AOAC)法测定了42个含甘草糖果、保健品和原料样品中甘草酸的含量。糖果的含量在0.26到7.9 mg g-1之间，而保健品的含量在0.30到47.1 mg g-1之间，最高值是咽喉珍珠。6个不同地理位置的甘草根样品甘草酸含量相近(22.2-32.3 mg g-1)。甘草块(44-98 mg g-1)和提取粉剂(79-113 mg g-1)中甘草酸含量最高。这些分析使得能够计算出英国的甘草酸苷的平均日摄入量。这一数字(1毫克)低于美国和比利时的报道(分别为3毫克和5毫克)。在现有的甘草毒性数据的背景下，讨论了英国糖果中甘草酸水平的意义，以及估计的每日接触甘草酸的量。
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 mg g-1, whilst contents in health products were 0.30-47.1 mg g-1, the highest values being measured for throat pearls. Six geographically diverse samples of liquorice root contained similar (22.2-32.3 mg g-1) glycyrhizin contents. Highest levels of glycyrrhizin were found in liquorice block (44-98 mg g-1) and extract powder (79-113 mg g-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.