Determination of safranal from saffron (Crocus sativus L) by thermal desorption gas chromatography

被引：49
作者：
Alonso, GL
Salinas, MR
EstebanInfantes, FJ
SanchezFernandez, MA
机构：
[1] UNIV CASTILLA LA MANCHA,ESCUELA TECN SUPER INGN AGRON,CATEDRA QUIM AGR,E-02071 ALBACETE,SPAIN
[2] NAVIDUL,DEPT RES & DEV,TOLEDO,SPAIN
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1996年 / 44卷 / 01期
关键词：
saffron; safranal; thermal desorption gas chromatography;
D O I：
10.1021/jf940665i
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Thermal desorption-gas chromatography was applied to samples of saffron to quantify the safranal content that is responsible for the distintive aroma. Safranal constituted 72% of the volatile fraction. Using beta-cyclocitral as internal standard and submitting the sample to a temperature of 70 degrees C for 8 min, 83% of the total was determined with the first desorption, 95% with the first and second desorptions, and 100% with three consecutive desorptions.
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页码：185 / 188
页数：4
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