[Determination of the Plant Origin of Licorice Oil Extract, a Natural Food Additive, by Principal Component Analysis Based on Chemical Components].
Shokuhin Eiseigaku Zasshi
; 56(5): 217-27, 2015.
Article
en Ja
| MEDLINE
| ID: mdl-26537652
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 (1)H-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 (1)H-NMR analysis data is a simple and useful method to identify the plant species of origin of natural food additive products.
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Aceites de Plantas
/
Extractos Vegetales
/
Raíces de Plantas
/
Aditivos Alimentarios
/
Glycyrrhiza
Tipo de estudio:
Prognostic_studies
Idioma:
Ja
Revista:
Shokuhin Eiseigaku Zasshi
Año:
2015
Tipo del documento:
Article