Quantitation of Ammonium Glycyrrhizinate by Gas-Liquid Chromatography of the Silyl Ether Ester Derivative of the Aglycone

The use of derivatization in the analysis of food additivies by chromatographic means has been reviewed. The large majority of these derivatization techniques are employed to facilitate the gas-liquid chromatographic quantitation of various food additives. Silylation, alkylation, acylation, as well as transesterification, saponification, and chemical decomposition techniques are discussed. The review includes procedures for the analysis of emulsifiers and stabilizers, artificial sweeteners, antioxidants, preservatives, gums, and waxes, and draws in part, from work conducted in the authors' laboratory.

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“…Saccharin has also been determined in foods and feeds as its TMS derivative (48), and glycyrrhizin as the TMS derivative of its aglycone (49).…”

Section: Artificial Sweetenersmentioning

confidence: 99%

Derivative Formation in the Chromatographic Analysis of Food Additives

Conacher

Page

1979

Journal of Chromatographic Science

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“…Glycyrrhizin has recently been analysed by NAMBA (1975) using rod thin layer chromatography linked to a flame ionisation detector and OGAWA (1976) reports the use of ion exchange high pressure liquid chromatography. B-Glycyrrhetinic acid has been assayed by gas liquid chromatography (LARRY 1970(LARRY , 1972; VON-DENHOF 1973) but this requires double derivitisation of the compound to form the silyl ether methyl ester.…”

Section: Introductionmentioning

confidence: 99%

The DETERMINATION OF Β–GLYCYRRHETINIC ACID IN LIQUORICE BY HIGH PRESSURE LIQUID CHROMATOGRAPHY

Killacky¹,

Ross²,

Turner³

1976

Planta Med

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Most of the early methods for the determination of ,B-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. W e report an analysis method using reverse phase high pressure liquid chromatography which is specific to /I-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 P-glycyrrhetinic acid from liquorice root. The /I-glycyrrhetinic acid content of Spanish, decertified lraqi and Persian liquorice is reported.

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“…Qualitative gas-liquid chromatographic (glc) analyses have been carried out on the methyl esters and trimethylsilyl derivatives of triterpene sapogenins (Ikekawa et al, 1965). After this work was completed, the analogous work of Larry et al (1970Larry et al ( , 1972 was encountered. These papers contained a quantitative method for determining the content of the ammoniated triterpene saponin, glycyrrhizin, used as a food additive.…”

mentioning

confidence: 99%