通过考察浸取温度、超声电功率、超声频率对甘草酸浸取平衡浓度的影响，得出：甘草酸浸取平衡浓度随着浸取浓度的增加而增大；最佳超声浸取频率受浸取温度的影响；当超声电功率超过100 W时超声电功率对甘草酸浸取平衡浓度的影响较小。通过对超声处理前后甘草颗粒表面的扫面电镜进行了比较，得出：发现超声可以改变甘草颗粒表面结构。%To report that ultrasound changed the solid-liquid leaching equilibrium of glycyrrhizic acid (GA) from glycyrrhiza uralensis in water, several critical variables were considered, including temperature, ultrasonic power and frequency. The equilibrium concentration of GA increased by increasing the temperature, while the optimal ultrasonic frequency was affected by the temperature and the ultrasonic power affected the concentration lightly when the power was more than 100 W. A scanning electron microscope was used to observe the solid structure before ultrasound treatment and after that. It was found that ultrasound was able to change the structure of glycyrrhiza uralensis.
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