Abstract This study evaluated the stability characteristics of oil-in-water emulsions prepared using purified glycyrrhizin (PG) or a non-purified glycyrrhizin-rich extract from liquorice root (LRE) at equivalent glycyrrhizin concentrations (0.01−0.1%, w/w). PG-stabilized emulsions were sensitive to acidic pH ( 60 °C). These results indicate that the interfacial composition of the two studied systems was different although having similar glycyrrhizin concentration. PG-stabilized droplets consist of glycyrrhizin interfacial layers that are negatively charged and depend exclusively on electrostatic repulsion. LRE-stabilized droplets consist of complex interfacial layers due to the adsorption of various surface-active components, including glycyrrhizin and proteins.

中文翻译：

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使用纯化的甘草甜素或来自甘草根 (Glycyrrhiza glabra) 的非纯化富含甘草甜素的提取物制备的 O/W 乳剂的稳定性特征

摘要 本研究评估了使用纯化的甘草酸 (PG) 或来自甘草根 (LRE) 的非纯化富含甘草酸的提取物制备的水包油乳剂的稳定性特征，甘草酸浓度相等 (0.01-0.1%, w/w) . PG 稳定的乳液对酸性 pH 值（60°C）敏感。这些结果表明，尽管具有相似的甘草甜素浓度，但两个研究系统的界面组成不同。PG 稳定的液滴由甘草甜素界面层组成，这些界面层带负电荷并且完全依赖于静电排斥。由于各种表面活性成分（包括甘草甜素和蛋白质）的吸附，LRE 稳定的液滴由复杂的界面层组成。