GB/T 22248-2025Determination of glycyrrhizic acid in health foods (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1: Structure and drafting rules for standardization documents" Drafting.

This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document.

This document replaces GB/T 22248-2008 "Determination of glycyrrhizic acid in health foods". Compared with GB/T 22248-2008, except for the structure In addition to adjustments and editorial changes, the main technical changes are as follows.

a) The scope of application has been changed (see Chapter 1, Chapter 1 of the 2008 edition);

b) The methods of sample preparation, extraction and purification have been changed (see 7.1 to 7.3, 5.1 of the 2008 edition);

c) The chromatographic reference conditions have been changed (see 7.4, 5.3 of the 2008 edition);

d) The formula and units for result calculation have been changed (see Chapter 8, Chapter 6 of the 2008 edition);

e) The detection limit and quantification limit of the method have been changed (see Chapter 10, Chapter 1 of the 2008 edition).

Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying these patents.

This document is proposed and coordinated by the National Technical Committee for Standardization of Special Foods (SAC/TC466).

This document was drafted by: Beijing Center for Disease Control and Prevention, China Light Industry Technology Innovation Center Co., Ltd., China Inspection and Quarantine (Shanghai) Testing Technology Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., Nanjing Food and Drug Supervision and Inspection Institute, Perfect (Guangdong) Daily Necessities Co., Ltd.

Ltd., Zhongyuan Food Laboratory, China Light Industry Inspection and Certification Co., Ltd., Zhejiang Provincial Institute of Food and Drug Inspection, Shenyang Pharmaceutical University, Zhejiang University of Technology School, Guangxi-ASEAN Food Inspection and Testing Center.

The main drafters of this document are: Guo Qiaozhen, Li Xiaomin, Sun Jie, Zhong Qiding, Zong Lingli, Meng Juan, Chang Qiaoying, Wu Zhuying, Liu Ming, Liang Jingjing, Song Shaojiang, Zhou Xuxia, Chen Xiaocong, Chen Nannan, Luo Yanjuan, Guo Xinguang, Wu Yifan, Liu Yang, Zhang Jing, Ke Runhui, Yan Nan, Chen Bilian, Wang Haibo, Gu Changyu.

The previous versions of this document and the documents it replaces are as follows.

— First published in 2008 as GB/T 22248-2008;

— This is the first revision.

Determination of Glycyrrhizic Acid in Health Food

1 Scope

This document describes a method for the determination of glycyrrhizic acid in health foods by HPLC.

This document applies to health foods in dosage forms such as hard capsules, tablets, powders, pastes, teas, granules, oral liquids, wine preparations, vinegar preparations, etc.

Determination of glycyrrhizic acid.

2 Normative references

GB/T 6682

3 Terms and definitions

There are no terms or definitions that require definition in this document.

4 Principle

The glycyrrhizic acid in the sample was extracted with 50% methanol solution, purified by solid phase extraction column if necessary, separated by high performance liquid chromatography, and detected by ultraviolet detector.

Detection, qualitative analysis by retention time and quantitative analysis by external standard method.

5 Reagents or materials

Unless otherwise specified, only chromatographic grade reagents were used.