1. Quality assessment of fried licorice based on fingerprints and chemometrics.
- Author
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Fan, Xiaoyu, Hong, Tingting, Yang, Qilin, Wang, Dilei, Peng, Jing, Xiao, Wuqing, Yang, Xueying, Hu, Xiaohong, Yu, Chongli, Du, Shouying, and Bai, Jie
- Subjects
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CHEMICAL fingerprinting , *CHEMOMETRICS , *TRACE analysis , *DISCRIMINANT analysis , *LEAST squares , *PARTIAL least squares regression - Abstract
• HPLC fingerprint and chemometric methods were combined. • Changes in composition and origins of fried licorice were predicted. • Quality of different batches of fried licorice from different areas was examined. • Results provide theoretical support for quality control of fried licorice. • Results can be used for the development and utilization of licorice resources. Fried licorice is obtained by frying licorice without using any auxiliary materials, and it is widely used both as food and medicine in China. To explore the influence of licorice origin on the quality of fried licorice, a method based on fingerprinting and chemometrics was developed. Twenty batches of licorice were selected from four locations. The reference chromatograms of each location were established via similarity analysis. Chemometric methods, such as cluster, principal component, and orthogonal partial least squares discriminant analyses were used to evaluate the changes in the composition of fried licorice, predict its origin, and reflect its quality. Mass spectrometry was used to identify the chemical components. Finally, an origin prediction function was established via discriminant analysis to trace the origin of licorice. The model was demonstrated to be stable, reliable, and accurate in predicting licorice origin and to provide a reference for origin traceability. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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