Separation of picrocrocin, cis-trans-crocins and safranal of saffron using high-performance liquid chromatography with photodiode-array detection.
High-performance liquid chromatography with photodiode-array detection was used to separate picrocrocin (bitter-tasting component, glucoside of safranal), cis/trans-crocins (carotenoids, glucosyl esters of crocetin) and safranal (flavour, monoterpene aldehyde) of saffron. All components of pure red Greek saffron were extracted from dried stigma with 50% methanol. These compounds were detected, separated collected and identified simultaneously using a Merck LiChroCART 125-4 Superspher 100 RP-18 (4 microns) column and as mobile phase a linear gradient from 20% to 100% acetonitrile in water in 20 min with a detection wavelength at 308 nm.
Department of General Sciences, Agricultural University of Athens, Greece.
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Tarantilis
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Polissiou
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Manfait
D002338:Carotenoids / Q000302:isolation & purification*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003212:Condiments / Q000032:analysis*; D053138:Cyclohexenes; D005960:Glucosides / Q000302:isolation & purification*; D013056:Spectrophotometry, Ultraviolet / Q000379:methods*; D017365:Spices / Q000032:analysis*; D013729:Terpenes / Q000302:isolation & purification*
D053138:Cyclohexenes; D005960:Glucosides; D013729:Terpenes; D002338:Carotenoids; C087963:safranal; C029036:crocin; C087962:picrocrocin