Glycyrrhizine R19,R21
Chinese Name:Glycyrrhizine R19,R21
CAS:1405-86-3
Application:,,.
Loss on Drying:≤8.00%
Residue on Ignition:≤12.00%
Assay:HPLC: 13-20%
Notes:It is a kind of nature sweetener that is 150 times sweeter than sucrose, but without the sourness
| Glycyrrhizic acid Basic information |
| Description References |
| Product Name: |
Glycyrrhizic acid |
| Synonyms: |
carboxy-11-oxo-30- norolean-12-en-3-yl 2-O-β-D-;glucopyranuronosyl-;β-D-Glucopyranosiduronic acid, (3β,20β)-20-;(3beta,20beta)-20-Carboxy-11-oxo-30-norlean-12-en-3-yl-2-O-beta-1- 7-glucopyranuronosyl-alpha-D-glucopyranosiduronic acid;30-Noroleanane, a-D-glucopyranosiduronic acid deriv.;a-D-Glucopyranosiduronic acid, (3b,20b)-20-carboxy-11-oxo-30-norolean-12-en-3-yl 2-O-b-D-glucopyranuronosyl-;(20S)-3β-[(2-O-β-D-Glucopyranuronosyl-α-D-glucopyranuronosyl)oxy]-11-oxoolean-12-en-30-oic acid;GLYCYRRHIZIC ACID(P)(CALL) |
| CAS: |
1405-86-3 |
| MF: |
C42H62O16 |
| MW: |
822.93 |
| EINECS: |
215-785-7 |
| Product Categories: |
Tri-Terpenoids;Biochemistry;Disaccharides;Glycosides;Sugars;The group of Liquorice;chemical reagent;pharmaceutical intermediate;phytochemical;reference standards from Chinese medicinal herbs (TCM).;standardized herbal extract;Inhibitors |
| Mol File: |
1405-86-3.mol |
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| Glycyrrhizic acid Chemical Properties |
| Melting point |
220°C (rough estimate) |
| alpha |
D17 +46.2° (c = 1.5 in alc) |
| Boiling point |
681.01°C (rough estimate) |
| density |
1.1442 (rough estimate) |
| refractive index |
61 ° (C=1.5, EtOH) |
| pka |
2.76±0.70(Predicted) |
| Merck |
14,4505 |
| InChIKey |
BXFBITNYMHAJGT-KYXJNIQISA-N |
| CAS DataBase Reference |
1405-86-3 |
| EPA Substance Registry System |
Glycyrrhizin (1405-86-3) |
| Safety Statements |
22-24/25 |
| WGK Germany |
3 |
| RTECS |
MD2025000 |
| HS Code |
29389090 |
| Hazardous Substances Data |
1405-86-3(Hazardous Substances Data) |
| Provider |
Language |
| 3-O-(2-O-beta-D-Glucopyranuronosyl-alpha-D-glucopyranuronosyl)-18beta-g lycyrrhetinic acid |
English |
| |
| Glycyrrhizic acid Usage And Synthesis |
| Description |
Glycyrrhizic acid is a kind of anti-inflammatory triterpene glycoside extracted from the licorice root. Inside the body, it can be metabolized to glycyrrhetinic acid which inhibits the 11-beta-hydroxysteroid dehydrogenase and some other enzymes related to the corticosteroid metabolism. Glycyrrhizic acid has various pharmacological effects including suppressing hepatic apoptosis and necrosis, anti-inflammatory and immune regulatory actions, antiviral effects, antineoplastic and anticancer effects. It is the active ingredient of licorice root which is commonly used in the treatment of acute and chronic liver injury, viral hepatitis, hepatic steatosis, liver fibrosis, hepatoma, viral myocarditis and other diseases such as psoriasis or prostate cancer. Glycyrrhizic acid is also widely used as a sweetening and flavoring agent in food. |
| Chemical Properties |
White to off-white powder |
| Uses |
11beta-hydroxysteroid dehydrogenase inhibitor, antiinflammatory, expectorant, antihaemorrhagic, anti-HIV |
| Uses |
Glycyrrhizic acid is a triterpene saponin used in the traditional Chinese medicinal preparation for its anti-inflammatory , antiulcerous and antiallergic effects. |
| Uses |
glycyrrhizic acid is a hydrolyzed glycyrrhizin. It is credited with antiinflammatory and anti-allergenic properties. Studies comparing glycyrrhizin with hydrocortone found glycyrrhizin to be somewhat milder but longer lasting in effectiveness. once the application of hydrocorsone is suspended, the symptoms return. This does not appear to be the case with glycyrrhizin. It does not have side effects and is chemically stable so it can be safely used on a continuing basis. |
| Uses |
Glycyrrhizin is a flavorant and foaming agent derived from the separation of flavonoids found in the whole licorice extract from the licorice root glycyrrhiza glabra. It is 50-100 times as sweet as sugar, is soluble in water, and has a licorice taste. It has good heat stability but prolonged heating can result in some degradation. It is stable within ph 4-9; below ph 4 there could be precipitation. It has foaming and emulsifying properties in water, being used in cocktail mixes and soft drinks. It is used as a flavorant in bacon and imitation whipped products. It is synergistic with sugar, the sweetness being amplified to 100 times that of cane sugar alone. It is used as a sweetener in sugar-free chewing gum and low-fat sugar-free frozen desserts. It is also termed ammoniated glycyrrhizin. Monoammonium glycyrrhizinate is obtained by additional refinement. |
| Definition |
ChEBI: A triterpenoid saponin that is the glucosiduronide derivative of 3beta-hydroxy-11-oxoolean-12-en-30-oic acid. |
| Safety Profile |
Poison by intravenous route. Moderately toxic by ingestion and intraperitoneal routes. Human systemic effects by ingestion: somnolence and changes in the metabolism of phosphorus, When heated to decomposition it emits acrid smoke and irritating fumes. |
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| Glycyrrhizic acid Preparation Products And Raw materials |
| Raw materials |
DGL-->VEGETABLEPROTEIN-->IRISH MOSS |
| Preparation Products |
Enoxolone-->Glycyrrhizic acid ammonium salt-->monopotassium and tripotassium glycyrrhi-mate-->Monoglucuronyl glycyrrehetic acid-->LICORICE EXTRACT-->Glucosyl licorice-->licorice root antioxidant-->DISODIUM GLYCYRRHIZATE |
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