Physical and Chemical Properties Analysis of Different Licorice Residue Slices
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Abstract:
The water, ash, pH, total sugar, total nitrogen, total flavonoids, glycyrrhizic acid, liquiritin and other physicochemical indexes of three kinds of liquorice residues from the same area (named A, B and C) were analyzed. The liquorice residue slices were made with papermaking method, by the sensory evaluation and the physical properties testing of the slices, combined with thermogravimetric analysis, the best raw material for producing licorice residue slice was screened out. The results showed that, there were obvious difference in the contents of total sugar, total nitrogen, total flavonoids, glycyrrhizic acid and liquiritin among the three different liquorice residues, among which the contents of total sugar and total flavonoids were the most significant. The maximum content of total sugar was 28.97% (B) and the minimum was 20.47% (A), while 16.98% (A) and 7.28% (C) of total flavonoids content were the maximum and the minimum, respectively. The liquorice residue slice made from licorice residue B had better sensory adsorption and physical indexes, as well as stably burning, good comfort index, good smoke temperament and aroma. Thus, B was more suitable for the research applications of papermaking liquorice residue slices.
