Iida Kenji, Uematsu Yoko, Suzuki Kumi, Yasuno Tetsuko, Hirata Keiko, Ito Kouichi
Tokyo Metropolitan Institute of Public Health, 3-24-1 Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan.
Shokuhin Eiseigaku Zasshi. 2007 Aug;48(4):112-7. doi: 10.3358/shokueishi.48.112.
Properties of eight commercial licorice extracts used as a food additive (sweetener, listed in the List of Existing Food Additives in the Japanese Food Sanitation Law) were surveyed. Residue on ignition ranged from 0.3 to 12.4%, and pH ranged from 4.1 to 6.8, amount of glycyrrhizin, which is the major component in licorice extract, ranged from 10.9 to 77.4%, sodium ranged from 0.1 to 1.2%, potassium ranged from 0.3 to 5.0%, and ammonium nitrogen ranged from 0.03 to 2.5%. These results indicated that various products were distributed on the market. Differences in the manufacturing process may contribute to the variations of product properties.
对用作食品添加剂（甜味剂，列于日本食品卫生法现有食品添加剂清单中）的八种市售甘草提取物的特性进行了调查。灼烧残渣范围为0.3%至12.4%，pH值范围为4.1至6.8，甘草提取物中的主要成分甘草酸含量范围为10.9%至77.4%，钠含量范围为0.1%至1.2%，钾含量范围为0.3%至5.0%，铵态氮含量范围为0.03%至2.5%。这些结果表明市场上有各种各样的产品。制造工艺的差异可能导致产品特性的变化。
