CN105918422A - Glycyrrhiza glabra leaf extract for improving quality of cold-stored pork products and frozen-stored pork products and preparation method of glycyrrhiza glabra leaf extract - Google Patents
Glycyrrhiza glabra leaf extract for improving quality of cold-stored pork products and frozen-stored pork products and preparation method of glycyrrhiza glabra leaf extract Download PDFInfo
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- CN105918422A CN105918422A CN201610254791.XA CN201610254791A CN105918422A CN 105918422 A CN105918422 A CN 105918422A CN 201610254791 A CN201610254791 A CN 201610254791A CN 105918422 A CN105918422 A CN 105918422A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
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Abstract
The invention discloses a glycyrrhiza glabra leaf extract for improving quality of cold-stored pork products and frozen-stored pork products and a preparation method and an application of the glycyrrhiza glabra leaf extract. The preparation method of the glycyrrhiza glabra leaf extract comprises the following steps of performing reflux extraction on glycyrrhiza glabra leaves after being dried and smashed as a raw material with 80% ethanol for three times, wherein the reflux extraction is performed for two hours each time; performing centrifugation to obtain supernatants; mixing the supernatants extracted during reflux extraction for three times; and performing concentrating under reduced pressure at 50 DEG C to remove the ethanol, and performing chromatography for purification by a macroporous resin column so as to obtain the glycyrrhiza glabra leaf extract. The glycyrrhiza glabra leaf extract disclosed by the invention is extracted from the glycyrrhiza glabra leaves, the total content of flavonoids of the glycyrrhiza glabra leaves is greater than 15%, and the utilization ratio of overground parts of the glycyrrhiza glabra which are conventionally used as a livestock feed is increased. According to the glycyrrhiza glabra leaf extract disclosed by the invention, no hazardous reagent exists, the color is light, the antioxidant activity is strong, the glycyrrhiza glabra leaf extract has no peculiar smell and is suitable for cold storing and frozen storing of pork and pork products.
Description
Technical field
The invention belongs to food additive field, be specifically related to a kind of Folium Glycyrrhizae extract, particularly to one
Improve Folium Glycyrrhizae extract of cold preservation and cold storage pork product quality and its production and use.
Background technology
Meat and meat products are one of important compositions in meals, can provide protein and the amino of high-quality for the mankind
Acid, plays an important role to health.Carnis Sus domestica contains abundant fat and protein, in microorganism, interior
Under the effect such as exogenous enzyme and environmental effect, Pork and its products is easily storing and fat is occurring in transportation
Matter oxidation and protein oxidation, thus reduce edible quality and the nutritive value of Pork and its products, and cause one
Fixed economic loss.
Cold preservation (0 4 DEG C) can delay the rotten of meat and meat products to a certain extent, but owing to temperature is inadequate
Low, it is impossible to effectively suppression endogenous enzyme enzyme is lived and the growth of microorganism, stores the time very limited.Cold storage (-24
-15 DEG C) during, in meat tissue, the formation of ice crystal makes lipid in meat lose the protection of moisture film and increase and oxygen
Contact surface, and then there is oxidative rancidity, occur with albuminous degeneration reaction simultaneously.Therefore, at meat and
Would generally be by using preservative, antioxidant, colour former and the big class of quality improver four and food in goods
Fresh-keeping relevant food additive.
In recent years, plant extract such as Herba Rosmarini Officinalis extract, Folium Bambosae extract, Rhizoma Zingiberis Recens extract etc. because of rich in
Polyphenol chromocor class material, has good anti-oxidation function and bacteriostasis, and owing to its source is natural, peace
Full property is of a relatively high, thus is increasingly favored.
Radix Glycyrrhizae, also known as " state is old ", Compendium of Material Medica is classified as " king of Chinese herbal medicine ", in Chinese Traditional Medicine
There is indispensable status, the most just have " ten side nine grass " and the saying of " without grass not Cheng Fang ".Radix Glycyrrhizae is
A kind of important source material in modern pharmaceutical industry, and food, health product, Nicotiana tabacum L., cosmetics, light industry,
Also playing very important effect in all conglomeraties such as oil, fire-fighting, Radix Glycyrrhizae is also that desert and semidesert area is protected
Water holding soil, the important plant improved soil, check winds and fix drifting sand.
And in " about the notice of further specification healthy food material management " that Ministry of Public Health is announced, Radix Glycyrrhizae
It is included into a class of integration of edible and medicinal herbs, and existing licoflavone (has extracted the licorice residue after glycyrrhizic acid
Ethanol extraction) it is approved for oils and fats, nut, sootiness and Broiled Dishes meat system as the Natural antioxidant
In the food processings such as product.
All the time, the aerial parts of Radix Glycyrrhizae becomes in the desert of grassland as a kind of excellent leguminous forage
The forage plant of high-quality.But research in recent years represents, Radix Glycyrrhizae aerial parts also contains substantial amounts of with flavonoid
Material is main a series of active component, thus starts to receive publicity.
Summary of the invention
The primary and foremost purpose of the present invention is to provide a kind of Folium Glycyrrhizae improving cold preservation and cold storage pork product quality to carry
Take the preparation method of thing.
Another object of the present invention is to provide the Folium Glycyrrhizae extract prepared by said method.
It is still another object of the present invention to provide the purposes of above-mentioned Folium Glycyrrhizae extract.
The purpose of the present invention is achieved through the following technical solutions:
The preparation method of a kind of Folium Glycyrrhizae extract improving cold preservation and cold storage pork product quality, including following step
Rapid: as raw material, to use 80% ethanol with Glycyrrhiza glabra L. (the Glycyrrhiza glabra L.) leaf after being dried, pulverizing
(v/v) reflux, extract, 3 times, each 2 hours；Centrifuging and taking supernatant, merge 3 times extract supernatant, 50 DEG C
Lower concentrating under reduced pressure removes ethanol, obtains Folium Glycyrrhizae extract after purification through XAD-16 macroporous resin column chromatography；
Above-mentioned preparation method specifically includes following steps:
(1) after Glycyrrhiza glabra L. leaf cleaning-drying, pulverize 60 mesh sieves, add the 80% of 10-20 times of weight
Ethanol (v/v) heating and refluxing extraction 2h, after filtering residue repeats to extract twice, united extraction liquid, 4000rpm from
Filter to obtain supernatant after the heart, at 50 DEG C, be evaporated to into the extractum without ethanol；
(2) macroporous resin XAD-16 good for pretreatment is inserted in glass chromatography column, flat with distilled water circulation
(or standing 12h) is stood overnight after weighing apparatus 4h；The extractum distilled water diluting that step (1) is obtained so that it is
Total flavones concentration reaches 5-20mg/mL, crosses XAD-16 macroporous resin chromatographic column, uses 0-50% (v/v)
Ethanol-water solution gradient elution, (previous experiments proves that 50% ethanol is washed to collect 50% ethanol (v/v) eluent
De-component colors is shallower, and antioxidant effect is optimal), concentrating under reduced pressure, lyophilization obtains Folium Glycyrrhizae extract；
In step (2), the step of macroporous resin pretreatment is, by macroporous resin XAD-16 by quality volume
Adding 98% ethanol (v/v) swelling 12h than for 1:10, distilled water cleans resin to without ethanol, addition 1M
NaOH soak and clean resin to neutral with distilled water after 6h, then to steam after soaking 6h with the HCl of 1M
Distilled water cleans resin to neutral；
Gradient elution described in step (2) is followed successively by: 2-5 column volume distilled water eluting, 3-5 column volume
10% ethanol (v/v) eluting, 3-5 column volume 30% ethanol (v/v) eluting, 3-5 column volume 50% second
Alcohol (v/v) eluting.
Being brownish-yellow powder by the Folium Glycyrrhizae extract obtained by said method, with fragrant and sweet taste, total flavones contains
Amount >=15%, has good antioxidation and heat stability.
Above-mentioned Folium Glycyrrhizae extract can effectively suppress Oxidation of Fat and Oils and albumen oxygen in cold preservation and cold storage pork product
Change, improve cold preservation and the quality of cold storage pork product.
The present invention has such advantages as relative to prior art and effect:
1, the Folium Glycyrrhizae extract of the present invention extracts from Glycyrrhiza glabra L. leaf, and its general flavone content is more than
15%, improve the utilization rate of the Radix Glycyrrhizae aerial parts currently used as livestock feed.
2, the Folium Glycyrrhizae extract of the present invention remains without harmful reagent, of light color, and antioxidant activity is strong, is as good as
Taste, it is adaptable to cold preservation and cold storage Pork and its products.
Accompanying drawing explanation
Fig. 1 is the Folium Glycyrrhizae extract (addition is 0.05%) the inhibitory action result figure to Adeps Sus domestica Oxidation of Fat and Oils.
Fig. 2 is blank and adds Folium Glycyrrhizae extract (addition is 0.05%) 20 DEG C of conditions of experimental group Adeps Sus domestica
Lower shelf life predicts the outcome figure.
Fig. 3 is the Folium Glycyrrhizae extract inhibitory action result figure to Adeps Sus domestica Oxidation of Fat and Oils of Different adding amount.
Fig. 4 is that Folium Glycyrrhizae extract affects result figure to cold preservation minced pork fribrillin sulfydryl value.
Fig. 5 is that Folium Glycyrrhizae extract affects result figure to cold storage minced pork fribrillin sulfydryl value.
Fig. 6 is that Folium Glycyrrhizae extract affects result figure to cold preservation minced pork fribrillin carbonyl value.
Fig. 7 is that Folium Glycyrrhizae extract affects result to cold storage minced pork cake (giving birth to) fribrillin carbonyl value
Figure.
Detailed description of the invention
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention
It is not limited to this.
Embodiment 1
The preparation method of Folium Glycyrrhizae extract, comprises the following steps:
Pulverize 60 mesh sieves after Glycyrrhiza glabra L. leaf clean dry, add 80% ethanol by 10 times of part by weight
(v/v), heating keeps slight boiling condition reflux, extract, 2h, repeats to extract twice, united extraction liquid, 4000rpm
Centrifugal, filter to obtain supernatant, supernatant is evaporated to paste at 50 DEG C；Distilled water diluting concentrated extract,
Make solution total flavones concentration reach 5mg/mL, cross the XAD-16 macroporous resin column chromatography post that pretreatment is good,
Use 0-50% (v/v) ethanol-distilled water solution gradient elution, collect 50% ethanol (v/v) eluent, subtract
Pressure concentrates and removes ethanol, and lyophilization obtains Folium Glycyrrhizae extract.
The Folium Glycyrrhizae extract obtained is brownish-yellow powder, with fragrant and sweet taste, and has good heat stability.
With AlCl3-CH4It is 15.68% that O method measures its general flavone content, and oxidation resistance (ORAC value) is 7973.37
(μmol Trolox equivalent/g)。
Embodiment 2
Leaf fat, is purchased from the Nansha Area, Guangzhou market of farm produce, boils elimination residue and must test with Adeps Sus domestica, each reaction
Pipe accurately weighs 3g Adeps Sus domestica.
By the Folium Glycyrrhizae extract of embodiment 1 with anhydrous alcohol solution (dispersion), by the mass fraction of 0.05%
Making an addition in each reaction tube, ultrasonic wave added processes 10min makes it mix, and uses grease oxidation rancid instrument
(Rancimat) when comparing the Oxidation of Fat and Oils induction adding Folium Glycyrrhizae extract and blank group Adeps Sus domestica at 120 DEG C
Between, air velocity is 20L/h, and experimental result is as shown in Figure 1.
Investigate addition under the conditions of 100 DEG C, 110 DEG C, 120 DEG C and 130 DEG C is the Folium Glycyrrhizae of 0.05% simultaneously
The extract inhibition to Adeps Sus domestica Oxidation of Fat and Oils, by calculation by extrapolation shelf life (storing under the conditions of 20 DEG C).
Experimental result:
As it is shown in figure 1, compared with blank group, with the addition of the pig of Folium Glycyrrhizae extract (addition is 0.05%)
Oil oxidation induction time under 120 DEG C of high temperature brings up to 2.41h from 1.69h, and result shows that Folium Glycyrrhizae extracts
Thing can will significantly extend the induction time of Adeps Sus domestica oxidation, obvious to the antopxidation of Adeps Sus domestica oils and fats.
Use in 743Rancimat software by temperature extrapolation method be calculated without with interpolation 0.05%
(w/w) the Adeps Sus domestica shelf life result of calculation of Folium Glycyrrhizae extract is as shown in Figure 2.Model experiment obtains
The stable factor value of two group models is all close to theoretical value 2, and correlation coefficient is all higher than 0.99, shows this prediction mould
Type reliable results.Result shows, adds Folium Glycyrrhizae extract and can significantly improve the shelf life of Adeps Sus domestica, addition
It is the shelf life that can improve nearly 15 days of 0.05% (w/w), is indicated above Folium Glycyrrhizae extract and also there is conduct
The potential advantages of oil antioxidant.
Embodiment 3
Leaf fat is purchased from the Nansha Area, Guangzhou market of farm produce, boils elimination residue and must test with Adeps Sus domestica, each reaction tube
In accurately weigh 3g Adeps Sus domestica, study the Folium Glycyrrhizae extract of Different adding amount as described in Example 2 to Adeps Sus domestica
The inhibitory action of Oxidation of Fat and Oils.With anhydrous alcohol solution (dispersion) Folium Glycyrrhizae extract, by 0.025%, 0.05%,
The mass fraction of 0.075%, 0.100% and 0.15% makes an addition in each reaction tube, and ultrasonic wave added processes 10min
Make it mix, use grease oxidation rancid instrument (Rancimat) to compare at 120 DEG C the five of Folium Glycyrrhizae extract
Individual Different adding amount group, and the Oxidation of Fat and Oils induction time of blank group Adeps Sus domestica, air velocity is 20L/h, experiment
Result is as shown in Figure 3.
Fig. 3 shows, along with the increase of addition, the induction time of Adeps Sus domestica oxidation constantly extends, and Folium Glycyrrhizae carries
Taking thing obvious to the antopxidation of Adeps Sus domestica oils and fats, and addition is the biggest, inhibition is the most notable.
Embodiment 4
Pork tenderloin, is purchased from the Nansha Area, Guangzhou market of farm produce, cleans and drains away the water, and removes fascia, meat grinder (3
The sieve plate in mm aperture) rub, accurately weigh 100g meat paste, be 0.05%, 0.1%, 0.25% by mass fraction
Addition add Folium Glycyrrhizae extract, add 2%NaCl, be sufficiently mixed after uniformly, 4 DEG C of cold preservations, simultaneously
TBHQ (tert-butylhydroquinone) (0.02%) and blank group be set, respectively the 0th, 2,4,7,
10, within 15 days, measuring Oxidation of Fat and Oils TBARS value in meat paste, experimental result is as shown in table 1.
Different storage time cold preservation meat paste TBARS value (μ gMDA/g) of table 1
As shown in Table 1, during whole cold preservation, it is not added with the oils and fats in the blank group minced pork of antioxidant
There occurs significantly oxidation, and TBHQ and Folium Glycyrrhizae extract can significantly inhibit in minced pork cold storage procedure and send out
Raw Oxidation of Fat and Oils.
Add the experimental group minced pork of Folium Glycyrrhizae extract (addition is respectively 0.05%, 0.1%, 0.25%)
Middle TBARS value there is no substantially increase during whole cold preservation, and at cold preservation latter stage (15 days) and standard oil
In the minced pork of fat antioxidant TBHQ (0.02%) experimental group, TBARS value is at the same order of magnitude.Add
The Folium Glycyrrhizae extract of 0.05% will not change the appearance color of minced pork, and adds the Radix Glycyrrhizae of 0.1% and 0.25%
Leaf extract can gradually affect the exterior quality of minced pork.During whole cold preservation, addition be 0.05% sweet
In leaf extract experimental group minced pork, TBARS value is below two high addition groups (0.1%, 0.25%),
Be probably increase addition except affect the exterior quality (color) of minced pork, also because of deeper color can be right
TBARS value produces a certain degree of impact；The Folium Glycyrrhizae extract adding 0.05% can be by minced pork cold
TBARS value during Tibetan controls a less scope, and result shows that the Folium Glycyrrhizae extract of 0.05% is
Can effectively suppress the Oxidation of Fat and Oils effect in minced pork cold storage procedure.
Embodiment 5
Pork tenderloin, is purchased from the Nansha Area, Guangzhou market of farm produce, cleans and drains away the water, and removes fascia, meat grinder (3
The sieve plate in mm aperture) rub, accurately weigh 500g meat paste, be 0.05% by mass fraction, 0.1% add
Dosage adds Folium Glycyrrhizae extract, after being sufficiently mixed uniformly, makes a diameter of 40mm, and thickness is 5mm pig
Meat pie, half is in-20 DEG C of storages, and half steaming and decocting 5min after water boils makes cold cuts cake, in-20 DEG C after cooling
Store.TBHQ (0.02%) is set simultaneously and blank group measured at the 0th, 20,40,60 days respectively
Oxidation of Fat and Oils TBARS value in meat paste, experimental result is as shown in table 2.
Different storage time Frozen Pork cake TBARS value (μ gMDA/g) of table 2
During whole cold storage, for live pig meat pie, it is not added with the oil in the blank group minced pork cake of antioxidant
Fat there occurs significantly oxidation, and TBHQ and Folium Glycyrrhizae extract can significantly inhibit minced pork cake at frozen storage
The Oxidation of Fat and Oils of middle generation.Add TBARS in the Folium Glycyrrhizae extract experimental group minced pork cake of 0.05% and 0.1%
Value does not has significantly raised during whole cold storage, and tests with standard oil antioxidant TBHQ (0.02%)
The numerical value of group is at the same order of magnitude, and between numerical value, difference is little, and result shows the Folium Glycyrrhizae extract of 0.05%
Can effectively suppress the Oxidation of Fat and Oils effect in live pig meat pie frozen storage.
For ripe minced pork cake, the live pig meat pie being not added with antioxidant there occurs Oxidation of Fat and Oils in digestion process,
The ripe minced pork cake adding TBHQ and Folium Glycyrrhizae extract then occurs without obvious Oxidation of Fat and Oils phenomenon.Add
Amount be 0.1% Folium Glycyrrhizae extract can reach the effect suitable with standard oil antioxidant TBHQ (0.02%)
Really.
Therefore, Folium Glycyrrhizae extract can not only effectively suppress the Oxidation of Fat and Oils in live pig meat pie frozen storage, also
Can effectively suppress live pig meat pie Oxidation of Fat and Oils in digestion process, improve product quality.
Embodiment 6
In Example 4, cold preservation time is 0 day and the minced pork of 15 days respectively, refrigeration time in embodiment 5
It is the live pig meat pie of 0 day and 60 days, extracts fribrillin in minced pork (cake), measure its carbonyl value
With sulfydryl value, result is as Figure 4-Figure 7.
From Fig. 4-Fig. 7, with the addition of the minced pork/cake (giving birth to) of Folium Glycyrrhizae extract in cold/frozen storage,
The decrement of Carnis Sus domestica fribrillin sulfydryl value and the increments of carbonyl value be all significantly less than blank group minced pork/
Cake (is given birth to), and this shows that adding Folium Glycyrrhizae extract can suppress pork product in storage to a certain extent
The Oxidation of albumen, is conducive to improving the quality of Pork and its products.
And TBHQ shows certain promotion protein oxidation effect in pork product cold storage procedure, at Carnis Sus domestica
Goods frozen storage shows suppression protein oxidation effect.Compared with TBHQ, Folium Glycyrrhizae extract can have
Effect suppression pork product protein oxidation in cold preservation and frozen storage, improves pork product quality.
Embodiment 7
In the methods analyst embodiment 5 of employing SPME-GC-MS, minced pork cake is at 12 kinds of flavor substances of cold storage period
The change of matter relative amount, result is as shown in table 3-table 6.
Compared with blank group, TBHQ (0.02%；And Folium Glycyrrhizae extract (0.05%, 0.1% w/w)；w/w)
All can effectively reduce live pig meat pie aldehyde material (valeral, hexanal, enanthaldehyde, octanal and aldehyde C-9) during cold storage
And other flavor substances that may be produced by Oxidation of Fat and Oils (n-amyl alcohol, 1-OCOL, ethyl lactate,
Methyl caproate, ethyl hexanoate and 2,3-acetyl caproyl) content；And TBHQ (0.02%) and Folium Glycyrrhizae extract
(0.05%, 0.1%) can reduce live pig meat pie in digestion process aldehyde material and other may be by Oxidation of Fat and Oils
The content of the flavor substance produced, and the change of each flavor substance relative amount is little during whole cold storage.
In summary, Folium Glycyrrhizae extract can effectively suppress Pork and its products bad flavor thing during storing
The generation of matter, significantly improves cold preservation and Frozen Pork product property, has and be applied to the potential of meat products preservation
Advantage.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention are not by above-mentioned enforcement
The restriction of example, the change made, modifies, replaces under other any spirit without departing from the present invention and principle
In generation, combine, simplify, all should be the substitute mode of equivalence, within being included in protection scope of the present invention.
Claims (5)
1. improve a preparation method for the Folium Glycyrrhizae extract of cold preservation and cold storage pork product quality, its feature
It is to comprise the following steps: with Glycyrrhiza glabra L. (the Glycyrrhiza glabra L.) Ye Weiyuan after being dried, pulverizing
Material, by 80% ethanol (v/v) reflux, extract, 3 times, each 2 hours；Centrifuging and taking supernatant, merges 3 times
The supernatant extracted, at 50 DEG C, concentrating under reduced pressure removes ethanol, obtains after purification through XAD-16 macroporous resin column chromatography
To Folium Glycyrrhizae extract.
The Folium Glycyrrhizae extract improving cold preservation and cold storage pork product quality the most according to claim 1
Preparation method, it is characterised in that comprise the following steps:
(1) after Glycyrrhiza glabra L. leaf cleaning-drying, pulverize 60 mesh sieves, add the 80% of 10-20 times of weight
Ethanol (v/v) heating and refluxing extraction 2h, after filtering residue repeats to extract twice, united extraction liquid, 4000rpm from
Filter to obtain supernatant after the heart, at 50 DEG C, be evaporated to into the extractum without ethanol；
(2) macroporous resin XAD-16 good for pretreatment is inserted in glass chromatography column, flat with distilled water circulation
Stand overnight after weighing apparatus 4h；The extractum distilled water diluting that step (1) is obtained so that it is total flavones concentration reaches
To 5-20mg/mL, cross XAD-16 macroporous resin chromatographic column, use 0-50% (v/v) ethanol-water solution ladder
Degree eluting, collects 50% ethanol (v/v) eluent, concentrating under reduced pressure, and lyophilization obtains Folium Glycyrrhizae extract.
The Folium Glycyrrhizae extract improving cold preservation and cold storage pork product quality the most according to claim 2
Preparation method, it is characterised in that: the gradient elution described in step (2) is followed successively by: 2-5 column volume distillation
Water elution, 3-5 column volume 10% ethanol (v/v) eluting, 3-5 column volume 30% ethanol (v/v) eluting,
3-5 column volume 50% ethanol (v/v) eluting.
4. Folium Glycyrrhizae extract, it is characterised in that: it is to be prepared by the method described in any one of claim 1-3
Obtain.
5. the answering in improving cold preservation and cold storage pork product quality of the Folium Glycyrrhizae extract described in claim 4
With.
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| CN109674848A (en) * | 2019-02-22 | 2019-04-26 | 毕节市第一人民医院 | A kind of preparation method and purposes of licorice |
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| YI DONG，等: "Absorption and desorption behaviour of the flavonoids from Glycyrrhiza glabra L. leaf on macroporous adsorption resins", 《FOOD CHEMISTRY》 * |
| 应雪，等: "大孔吸附树脂分离纯化甘草总黄酮工艺研究", 《中国药房》 * |
| 彭雪萍，等: "甘草氧化物在冷却肉保鲜中的应用研究", 《食品工业科技》 * |
| 石忠峰，等: "甘草总黄酮提取纯化工艺研究", 《中国新药与临床药理》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109674848A (en) * | 2019-02-22 | 2019-04-26 | 毕节市第一人民医院 | A kind of preparation method and purposes of licorice |
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