School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, Liaoning 110016, China.
The Affiliated Cardiovascular Hospital of Qingdao University, Qingdao, Shandong 266071, China.
Food Chem. 2020 Sep 15;324:126854. doi: 10.1016/j.foodchem.2020.126854. Epub 2020 Apr 21.
Licorice, as a nutritional plant extensively used in food fields, grows in various origins of the world as wild and cultivated types. But existing methods were not adequate for quality estimation of licorice samples from multiple sources till date. In the present research, HPLC, UV and FT-IR were applied together to establish fingerprint profiles of licorice (Glycyrrhiza glabra L.) samples. Then, an appropriate quantitative method was adopted to evaluate their qualities. Furthermore, eight active chemical compositions and the potential antioxidant capacities of licorice samples were determined, and their intrinsic characteristics were excavated by chemometric methods. The results showed that the ingredient content and antioxidant capacity of licorice were closely related to the origin and growth type, and the established method was capable of accurately classifying wild and cultivated licorice samples from nine habitats into five quality grades. This study provides a novel and comprehensive strategy for food quality assessment.
甘草作为一种在食品领域广泛应用的营养植物，有野生和种植两种类型，分布于世界各地。但是，迄今为止，还没有足够的方法来评估来自多个来源的甘草样品的质量。在本研究中，我们将高效液相色谱法（HPLC）、紫外分光光度法（UV）和傅里叶变换红外光谱法（FT-IR）相结合，建立了甘草（Glycyrrhiza glabra L.）样品的指纹图谱。然后，采用适当的定量方法来评估它们的质量。此外，我们还测定了 8 种活性化学成分和甘草样品的潜在抗氧化能力，并通过化学计量学方法挖掘了它们的内在特征。结果表明，甘草的成分含量和抗氧化能力与产地和生长类型密切相关，所建立的方法能够准确地将来自 9 个产地的野生和种植甘草样品分为 5 个质量等级。本研究为食品质量评估提供了一种新颖而全面的策略。
