Benutzer-Werkzeuge

Webseiten-Werkzeuge


glycyrrhiza_glabra_l

Dies ist eine alte Version des Dokuments!


Glycyrrhiza glabra L. - Fabaceae - liquorice, sweet wood, Lakritze, Kahles Süßholz

Perennial herb, up to 1m tall; native to South and Southeast Europe, West Sibiria, West Asia, North Africa.

The sweet taste of the root is comes from the triterpene saponin glycyrrhizin, with a sweetening power 50 times greater than sugar.

„Antibacterial and antifungal activity was detected in liquorice extracts. Typical applications include cough, bronchitis and other diseases of the upper respiratory tract. In gastritis and stomach ulcers licorice root will also apply.“ http://de.wikipedia.org/wiki/Lakritze

„Frattini and others (1977) reported a change in G. glabra volatiles composition in response to heating, compared to unheated licorice. Most abundant compounds were acetol, propionic acid, 2-acetyl-pyrrole, 2-acetyl-furan, and with furan derivatives most common due to pyrolysis of sugars enriched in licorice. Several phenolics and terpenoids were also characterized as aroma volatiles in licorice juice that were not detected in heated samples …
The qualitative composition of G. glabra essential oils from different origins was relatively similar with phenols and ketones, that is, thymol and piperitone, as characteristic constituents. Aldehydes constitute the most dominant chemical group present in the three Glycyrrhiza species: G. glabra (17% to 30% aldehydes in volatile fraction), G. inflata (16%), and G. echinata (40% to 48%).“ Analysis shows 5-methyl-furfural (3-10%), (4E)-decenal (3-5%), cumin aldehyde (1-4%), carvone (0-3%), piperitone (7-13%), (E)-cinnamaldehyde (3-6%), thymol (5-27%), carvacrol (1-11%), p-vinyl-guaiacol (8-9%), eugenol (7-9%) and methyl eugenol (0-3%), γ-nonalactone (1-7%), β-caryophyllen and its oxide as the main components.
[Volatiles Profiling in Medicinal Licorice Roots Using Steam Distillation and Solid‐Phase Microextraction (SPME) Coupled to Chemometrics. Farag, M. A., & Wessjohann, L. A. , Journal of food science, Vol.77(11), 2012, 1179-1184] http://scholar.cu.edu.eg/sites/default/files/mfarag73/files/farag_et_al._2012_journal_of_food_science.pdf
[Volatile flavor components of licorice. Journal of Agricultural and Food Chemistry. Frattini, C., Bicchi, C., Barettini, C., & Nano, G. M. (1977), Vol.25(6), 1977, 1238-1241]

glycyrrhiza_glabra.jpg
Thomé,O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3 t.439 (1885)
http://plantgenera.org/species.php?id_species=470297

glycyrrhiza_glabra_l.1436869731.txt.gz · Zuletzt geändert: 2015/07/14 12:28 von andreas