Determination of the Plant Origin of Licorice Oil Extract, a Natural Food Additive, by Principal Component Analysis Based on Chemical Components

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  • 既存添加物カンゾウ油性抽出物の成分組成の多変量解析に基づく基原植物種の検討
  • キソン テンカブツ カンゾウ ユセイ チュウシュツブツ ノ セイブン ソセイ ノ タヘンリョウ カイセキ ニ モトズク キ ゲン ショクブツシュ ノ ケントウ

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Abstract

“Licorice oil extract” (LOE) (antioxidant agent) is described in the notice of Japanese food additive regulations as a material obtained from the roots and/or rhizomes of Glycyrrhiza uralensis, G. inflata or G. glabra. In this study, we aimed to identify the original Glycyrrhiza species of eight food additive products using LC/MS. Glabridin, a characteristic compound in G. glabra, was specifically detected in seven products, and licochalcone A, a characteristic compound in G. inflata, was detected in one product. In addition, Principal Component Analysis (PCA) (a kind of multivariate analysis) using the data of LC/MS or 1H-NMR analysis was performed. The data of thirty-one samples, including LOE products used as food additives, ethanol extracts of various Glycyrrhiza species and commercially available Glycyrrhiza species-derived products were assessed. Based on the PCA results, the majority of LOE products was confirmed to be derived from G. glabra. This study suggests that PCA using 1H-NMR analysis data is a simple and useful method to identify the plant species of origin of natural food additive products.

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