title: The mechanism of hydrothermal hydrolysis for glycyrrhizic acid into glycyrrhetinic acid and glycyrrhetinic acid 3-O-mono-β-D-glucuronide in subcritical water.
abstract: To improve the bioactivity and sweetness properties of glycyrrhizic acid (GL), the hydrothermal hydrolysis of GL into glycyrrhetinic acid (GA) and glycyrrhetinic acid 3-O-mono-β-D-glucuronide (GAMG) in subcritical water was investigated. The effects of temperature, time and their interaction on the conversion ratios were analyzed and the reactions were elaborated with kinetics and thermodynamics. The results showed that GL hydrothermal hydrolysis was significantly (P < 0.05) affected by reaction time and temperature, as well as their interaction, and could be fitted into first-order kinetics. The thermodynamic analysis indicated that the hydrolysis of GL was endergonic and non-spontaneous. The hydrolytic pathways were composed of complex consecutive and parallel reactions. It was concluded that subcritical water may be a potential medium for producing GAMG and GA.
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors.forename: Rui
authors.initials: R
authors.lastname: Fan
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors.forename: Nan
authors.initials: N
authors.lastname: Li
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors.forename: Honggao
authors.initials: H
authors.lastname: Xu
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors.forename: Jun
authors.initials: J
authors.lastname: Xiang
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors.forename: Lei
authors.initials: L
authors.lastname: Wang
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: gyxcau@126.com.
authors.forename: Yanxiang
authors.initials: Y
authors.lastname: Gao
mesh_terms: D006034:Glycyrrhetinic Acid / Q000031:analogs & derivatives / Q000737:chemistry*; D019695:Glycyrrhizic Acid / Q000737:chemistry*; D006868:Hydrolysis; D013816:Thermodynamics; D014867:Water / Q000737:chemistry*
chemical_list: D014867:Water; C052400:glycyrrhetyl 3-monoglucuronide; D019695:Glycyrrhizic Acid; D006034:Glycyrrhetinic Acid
keywords: Glycyrrhetinic acid; Glycyrrhetinic acid (PubChem CID: 10114); Glycyrrhetinic acid 3-O-mono-β-d-glucuronide; Glycyrrhizic acid; Glycyrrhizic acid (PubChem CID: 14982); Hydrolysis; Subcritical water