The Comprehensive Development Of The Licorice

The roots of Glycyrrhiza uralensis Fisch, commonly known as liquorice, havetherapeutic properties. The main component is triterpenoid saponin thetriterpeneglycyrrhizinic acid(GL) which is between 3% and 8%. Another bioactive component isglycyrrhetinic acid (GA) which is mainly used in pharmaceutical and cosmetic fields asanti-inflammatory, anti-ulcer activities and anti reddeningagents. Furthermore, theanti-hepatotoxic and the hypolipidemic activity of GA have been demonstrated. But thecontent of GA in liquorice is only about 0.1%.The main contents and results include:ⅠWe have easily isolated HC-12 from soil samples of wild Glycyrrhiza inXinjiang province. Through the analysis of TLC and HPLC Results, HC—12 isAspergillus oryzae with high ability on conversing of GL.ⅡThe fermentation kinetics of liquorice, including the growth characteristics of A.oryzae HC-12 in batch culture, together with the change of the amount of GL and GA,the activity ofβ-glucuronidase during the fermentation, were monitoredsimultaneously.ⅢOptimization for the ferment conditions include:1. Culture medium of the germ: lixivium of corn 60%, GL 0.1%, lixivium of bran 0.5%,solution of salt a little;2. The optimized medium conditions in shake flask culture by using an orthogonallayout were the speed of rotation is 170rpm, the concentration of GL is 1.5%, cultivatetemperature of 32℃at begin 24 hours and then 35℃, inoculum size of 30% andculturing time for 72 hr.3. The optimized medium conditions in fermenter is the concentration of GL is1.5%, cultivate temperature of 32℃at begin 24 hours and then 35℃, inoculum size of30% and culturing time for 72 hr. ⅣThe overall study of liquorice. The optimized extract conditions of liquiritin isin shake flask culture by using an orthogonal layout were the Ca(OH)₂: liquiritinresidue=0.045: 1, liquiritin residue: water=1:30, extract temperature 100℃, theextract time 2 h.