Glycyrrhizic acid

Description

Glycyrrhizic acid is identified by CAS 1405-86-3, molecular formula C42H62O16 and molecular weight 822.40 g/mol. UNII 6FO62043WK; ChEBI 15939; InChIKey LPLVUJXQOOQHMX-QWBHMCJMSA-N. Melting Point: 220; Melting Point: 220 °C decomposes; LogP: 2.8.

Identification

CAS Registry Number	1405-86-3
PubChem CID	14982
Molecular formula	C42H62O16
Molecular weight	822.40 g/mol
IUPAC name	(2S,3S,4S,5R,6R)-6-[(2S,3R,4S,5S,6S)-2-[[(3S,4aR,6aR,6bS,8aS,11S,12aR,14aR,14bS)-11-carboxy-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1H-picen-3-yl]oxy]-6-carboxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid
InChIKey	LPLVUJXQOOQHMX-QWBHMCJMSA-N
UNII (FDA)	6FO62043WK
ChEBI ID	CHEBI:15939
ATC code (WHO)	A05BA08

Computed Descriptors

Molecular Weight	822.9
XLogP3	3.7
Hydrogen Bond Donor Count	8
Hydrogen Bond Acceptor Count	16
Rotatable Bond Count	7
Exact Mass	822.40378589
Monoisotopic Mass	822.40378589
Topological Polar Surface Area	267
Heavy Atom Count	58
Formal Charge	0

Physical & Chemical Properties

Melting Point	220
Melting Point	220 °C decomposes
LogP	2.8
LogP	log Kow = 2.80

Physical description & handling notes

• Solid with intensely sweet taste; [Merck Index] Crystalline plates or prisms; [MSDSonline]
• Crystals from glacial acetic acid
• PLATES OR PRISMS FROM ACETIC ACID
• Intensely sweet taste
• The sweetness potency of glycyrrhizin is about 33X (10% sucrose solution sweetness equivalence).
• Decomposes at 200 ºC

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances Flavoring Agents NATURALLY_OCCURRING_TOXICANT: Food Contaminant TRS 928-JECFA 63/121 FAS 54-JECFA 63/561 CIR / INCI: Cosmetic ingredients (Glycyrrhizic Acid) -> CIR (Cosmetic Ingredient Review)
GHS notification summary	100% (93 / 93)

GHS Hazard Classification

GHS notification summary	100% (93 / 93)

Documented Uses

• CIR ingredient: Glycyrrhizic Acid
• The active principle extracted from licorice root; Used as a humectant in tobacco and as a flavor in confectionery and pharmaceuticals; [Hawley]
• Foaming agent in root beer and mouthwashes, as sweetener in chocolate, cocoa, and chewing gum; and as a taste-masking agent in pharmaceuticals such as aspirin. /Ammoniated derivative/
• In low-calorie foods (30-100 ppm effective); humectant in tobacco; flavoring in confectionary and pharmaceuticals
• Food Contaminant -> NATURALLY_OCCURRING_TOXICANT -> JECFA Functional Classes
• Cosmetics -> Skin conditioning; Humectant

Synonyms

Glycyrrhizic acid; glycyrrhizin; 1405-86-3; Glycyron; Glycyrrhizinic acid; potenlini; beta-Glycyrrhizin; Glycyrrhetinic acid glycoside; Glizigen; 18beta-Glycyrrhizic acid; glycyrrhizate; 18-beta-Glycyrrhizic acid; Glycyrrizin; Rizinsan K2 A2 (free acid); HSDB 496; NSC-167409

Frequently Asked Questions

What are the CAS number and molecular formula of Glycyrrhizic acid?

CAS 1405-86-3; molecular formula C42H62O16; molecular weight 822.40 g/mol.

What other names is Glycyrrhizic acid known by?

Glycyrrhizic acid, glycyrrhizin, 1405-86-3, Glycyron, Glycyrrhizinic acid, potenlini.

What is the regulatory status of Glycyrrhizic acid?

Documented regulatory listings: EU Flavoring substances; Flavoring Agents; NATURALLY_OCCURRING_TOXICANT: Food Contaminant.

Is Glycyrrhizic acid classified as hazardous?

100% of GHS notifications report no hazard classification (93 of 93).

What are the key physical properties of Glycyrrhizic acid?

Melting Point: 220; Melting Point: 220 °C decomposes; LogP: 2.8; LogP: log Kow = 2.80.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.