Licorice extract (LE) is widely used in food and medicine fields. The detection of single chemical component cannot describe its overall quality. In this paper, the content of five active components and HPLC fingerprint of LE was determined. Firstly, the dual-standard system calibration method was proposed to correct the differences between different chromatographic systems. Then, the five-dimensional profiling method (FDPM) was established to evaluate LE based on the five parameters. 52 batches of LE were divided into four categories, Cluster analysis and Orthogonal projections on the latent structure - discrimination analysis (OPLS-DA) showed that the quality and quantity of LE can be reflected by FDPM. In addition, the comparison of different chromatographic system conditions showed that FDPM can dig out the potential information and provide strategies for the monitoring and calibration of fingerprint chromatographic systems.
Keywords: Fingerprint system calibration; Five-dimensional profiling method; HPLC; Licorice extract; Quality control.
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