Correlation Analysis of Intrinsic Component Content and Chromaticity Changes in Honey Roasted Licorice Based on Exterior Interior Correlation
Objective To investigate the correlation between changes in chromaticity values and changes in intrinsic component content of honey processed licorice samples.Methods A colorimeter was used to analyze the changes in color values of powdered samples of honey processed licorice at different processing time points.At the same time,HPLC was used to determine the changes in the content of internal components glycyrrhizin,glycyrrhetinic acid,and isoliquiritigenin during the processing of honey processed licorice.Cluster analysis,principal component analysis,and Pearson correlation analysis were performed on the measured content and color values of the three components.Results The chromaticity value L*is positively correlated with the content of glycyrrhizin,a*is negatively correlated with the content of glycyrrhizin,and significantly positively correlated with the content of isoliquiritigenin.Conclusion There is a correlation between the chro-maticity value and the intrinsic component content of honey roasted licorice slices,which provides a reference for the quan-tification of honey roasted licorice color and the establishment of a quality evaluation system.
万方数据
维普
