Saffron (Crocus sativus L.) is renowned for the active compounds contained in its stigmas, which are used in traditional medicine and as a spice. However, although the stigmas are well above the average yield, the lateral buds of saffron are usually discarded in saffron culturing. In order to expand saffron resource utilization, this study assessed the anti-fungal activities of saffron lateral bud ethanol extracts on six common food-borne pathogenic fungi, as well as investigated the stability of these activities under various heat and pH conditions. Furthermore, the active anti-fungal components of ethyl acetate phase were preliminarily separated by silica gel column chromatography technology and its major chemical constituents were investigated by HPLC-MS/MS. Results revealed that the ethyl acetate phase of saffron lateral bud ethanol extracts elicited a remarkable anti-fungal effect against the tested fungi, especially Aspergillus niger (83.47 %) and Trichoderma viride (79.93 %). Moreover, these inhibitory effects were stable in neutral and acidic pH ranges at temperatures < 100 °C. The ethyl acetate phase can further be separated into eight fractions by silica gel column chromatography, of which fraction 6 (F6) had the strongest anti-fungal effect by anti-fungal activity evaluation in vitro. HPLC-MS/MS analysis showed that the major compounds of F6 mostly belonged to polyphenols. To summarize, these findings demonstrated that saffron lateral buds are a potentially efficient and affordable source of natural preservatives for use in food.

藏红花 ( Crocus sativus )L.) 以其柱头中含有的活性化合物而闻名，这些化合物用于传统医学和香料。然而，虽然柱头远高于平均产量，但藏红花的侧芽通常在藏红花栽培中被丢弃。为扩大藏红花资源利用，本研究评估了藏红花侧芽乙醇提取物对六种常见食源性致病真菌的抗真菌活性，并考察了这些活性在不同温度和pH条件下的稳定性。此外，乙酸乙酯相的抗真菌活性成分通过硅胶柱色谱技术初步分离，其主要化学成分通过HPLC-MS/MS进行了研究。黑曲霉(83.47 %) 和绿色木霉(79.93 %)。此外，这些抑制作用在温度 < 100 °C 的中性和酸性 pH 范围内是稳定的。乙酸乙酯相经硅胶柱层析可进一步分离为8个馏分，体外抗真菌活性评价中，馏分6(F6)的抗真菌作用最强。HPLC-MS/MS分析表明F6的主要化合物多为多酚类。总而言之，这些发现表明藏红花侧芽是用于食品的天然防腐剂的潜在有效且经济实惠的来源。