4.7 Article

Quality assessment of fried licorice based on fingerprints and chemometrics

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The difference of origin and extraction method significantly affects the intrinsic quality of licorice: A new method for quality evaluation of homologous materials of medicine and food

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Summary: This study investigated the impact of licorice origins and extraction methods on its quality, proposed a discriminatory method based on chemometrics analysis for fingerprint establishment, and conducted quantitative determination of 7 compounds with statistical significance. The results showed that quality evaluation of licorice could be achieved through qualitative and quantitative markers, as well as specific compound analysis.

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