THE DETERMINATION OF β–GLYCYRRHETINIC ACID IN LIQUORICE BY HIGH PRESSURE LIQUID CHROMATOGRAPHY

Abstract

Most of the early methods for the determination of β-glycyrrhetinic acid in liquorice and liquorice extracts are extremely non-specific. Certainly the gravimetric methods and colourimetric methods produce results which are appreciably higher than the true value. We report an analysis method using reverse phase high pressure liquid chromatography which is specific to β-glycyrrhetinic acid and is capable of detecting it in microgram quantities. Using this assay procedure certain facets of the older methods are examined, particularly the optimal hydrolysis conditions for liberating free β–glycyrrhetinic acid from liquorice root. The β–glycyrrhetinic acid content of Spanish, decortified Iraqi and Persian liquorice is reported.