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Chemical analysis of saffron by HPLC based crocetin estimation.
Journal of Pharmaceutical and Biomedical Analysis ( IF 3.1 ) Pub Date : 2020-01-03 , DOI: 10.1016/j.jpba.2020.113094
Chilakala Nagarjuna Reddy 1 , Sandip B Bharate 2 , Ram A Vishwakarma 2 , Sonali S Bharate 1
Affiliation  

Saffron is one of the most expensive and valuable spice having tremendous commercial value in food industry and thus its quality check is of utmost importance. Crocins are unique group of extremely hydrophilic apocarotenoids which are main components of saffron. Crocetin is an aglycone of crocins which do occur naturally in saffron, and is produced in biological system as a bioactive metabolite via hydrolytic cleavage of crocins. Crocins are unstable and tend to undergo isomerisation/ inter-conversions, and therefore their quantitative estimation is difficult. Herein, we have established for the first time, a crocetin-based HPLC method to evaluate the total crocin content of saffron, and thereby analyze the quality of saffron. The present approach comprises alkali-mediated conversion of crocins to crocetin in raw material followed by quantitative estimation of in-situ formed crocetin by HPLC analysis. The unique and efficient protocol for preparation of high purity analytical grade 'crocetin' directly from saffron has also been established. It is simple and efficient way to check the quality of saffron/ saffron-containing products.

中文翻译:

通过基于crocetin估计的HPLC进行藏红花的化学分析。

藏红花是最昂贵和最有价值的香料之一,在食品工业中具有巨大的商业价值,因此对其质量进行检查至关重要。藏红花是一组极富亲水性的类胡萝卜素,它们是藏红花的主要成分。藏花红素是藏红花中天然存在的藏红花糖苷配基,通过藏花红素的水解裂解以生物活性代谢产物的形式在生物系统中产生。番红花是不稳定的,容易发生异构化/相互转化,因此很难进行定量估计。在此,我们首次建立了一种基于藏红花酸的高效液相色谱法,以评估藏红花的总藏红花含量,从而分析藏红花的质量。本方法包括在原料中碱介导的crocros转化为crocetin,然后通过HPLC分析定量估计就地形成的crocetin。还建立了直接从藏红花制备高纯度分析级“ crocetin”的独特而有效的方案。这是检查藏红花/含藏红花产品质量的简单有效的方法。
更新日期:2020-01-04
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