Comparison of extraction methods for isolation of glycyrrhizic acid from G. uralensis Fisch is presented. The experiments show that microwave-assisted extraction (MAE) was more effective than the conventional techniques such as heat reflux extraction, Soxhlet extraction and extraction at room temperature. Due to the short extraction time and low consumption of solvent and energy, MAE technique is suitable for fast extraction of a variety of licorice-containing products.
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