Table 2. The content of glycyrrhizic acid in RL and HFL samples under different frying temperatures

	Content of glycyrrhizic acid (%)
	RL	100°C	200°C	230°C	260°C	350°C
1	4.64	3.32	3.15	2.96	3.09	2.75
2	4.74	3.27	3.22	2.93	3.14	2.72
3	4.66	3.25	3.19	2.94	3.10	2.69
4	4.58	3.23	3.12	2.90	3.15	2.70
5	4.70	3.34	3.15	2.91	3.09	2.72
6	4.54	3.21	3.13	2.91	3.09	2.73
Average	4.64	3.27	3.16	2.93	3.11	2.72
SD	0.08	0.05	0.04	0.02	0.03	0.02

RL, raw licorice; HFL, honey-fried licorice.