Quality assessment of fried licorice based on fingerprints and chemometrics

Abstract

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.

Keywords: Fried licorice; HPLC fingerprint; Mass spectrometry; Orthogonal partial least squares discriminant analysis; Principal component analysis; Similarity evaluation.