据R.A.Paris 等氏①,自甘草中发现一种新成分——甘草甙,是属于黄(?)素类的甙,分子式C_(27)H_(32)O_(13)。4H_2O。共提取的过程是:(1)用沸的乙醇和冷的乙醇提取,提取物用乙醚除去脂肪。(2)用石油醚,氯仿,醋酸乙酯,含有5%甲醇的醋酸乙酯连续抽取,后二者的抽取液蒸干后用甲醇抽取,甲醇液蒸浓后,用醋酸乙酯回流抽取。(3)用冷氯仿浸出,继用含有10%甲醇的醋酸乙酯浸出,蒸浓,转溶于甲醇。甲醇液蒸浓后可得甘草甙得量0.7%～1%,用再结晶等方法精制后熔点为132—4°。可 According to R.A.Paris et al.1, a new component found in licorice, Glycyrrhiza uralensis, belongs to the genus Amaranthus, molecular formula C_(27)H_(32)O_(13). 4H_2O. The co-extraction process is: (1) Extraction with boiling ethanol and cold ethanol, the extract with the ether to remove fat. (2) Continuously with petroleum ether, chloroform, ethyl acetate and ethyl acetate containing 5% methanol, the extracts of the latter two were evaporated to dryness and then extracted with methanol. After the methanol liquid was concentrated, the mixture was refluxed with ethyl acetate. (3) Leaching with cold chloroform followed by leaching with ethyl acetate containing 10% methanol, steam concentration, transfer to methanol. After methanol concentration, the amount of licorice obtained is 0.7% to 1%, and the melting point after refining by recrystallization is 132–4°. can