Factors Influencing Glabridin Stability

Abstract

Glabridin, a polyphenolic isoflavan of Glycyrrhiza glabra, has shown a variety of pharmaceutical properties. We have previously studied the isolation of glabridin using macroporous resin and found that it is partially degraded, giving a dark color. To illustrate the degradation of glabridin, the present work studied the stability of glabridin under various conditions. Licorice extract containing about 20% glabridin, obtained from G. glabra by silica gel column chromatography, was used in the stability study. Seven different factors (temperature, illumination, humidity, pH, solvent, oxygen, and oxidant) were studied and content changes were determined through HPLC analysis. Except for oxygen, all the above factors had an effect on the stability of glabridin, with illumination being the main one. Moreover, the interactions between temperature and pH, temperature and humidity, and illumination and pH can promote the degradation of glabridin. In conclusion, we suggest that a dark, dry and airtight environment provides the optimized condition for the long-term storage of glabridin.