Geographical classification of Italian saffron (Crocus sativus L.) based on chemical constituents determined by high-performance liquid-chromatography and by using linear discriminant analysis

被引：72

作者：

D'Archivio, Angelo Antonio ^{[1
]}

Giannitto, Andrea ^{[1
]}

Maggi, Maria Anna ^{[2
]}

Ruggieri, Fabrizio ^{[1
]}

机构：

[1] Univ Aquila, Dipartimento Sci & Fis Chim, Via Vetoio, I-67010 Laquila, Italy

[2] Hortus Novus, Via Collepietro, I-67100 Laquila, Italy

来源：

FOOD CHEMISTRY | 2016年 / 212卷

关键词：

Italian saffron; High-performance liquid-chromatography; Geographical classification; Linear discriminant analysis; SECONDARY METABOLITES; QUANTIFICATION; IDENTIFICATION; PICROCROCIN; COMPONENTS; STIGMAS; SAMPLES; SPICE; MS;

D O I：

10.1016/j.foodchem.2016.05.149

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

One hundred and forty-four Italian saffron samples produced in the years from 2009 to 2015 in five distinct areas located in four different regions, Abruzzo (L'Aquila), Tuscany (Florence), Umbria (Cascia and Citta della Pieve) and Sardinia, have been analysed by high-performance liquid chromatography with diode array detection. Intensities of the chromatographic peaks attributed to crocins, safranal, picrocrocin and its derivatives and flavonoids were considered as variables in linear discriminant analysis to attempt geographical classification. The results revealed that spices produced at different sites of the Italian territory can be discriminated with good accuracy. The differentiation of saffron cultivated in Sardinia from those produced in Central Italy was mainly attributed to different contents of the most abundant crocins. Good differentiation of spices produced in close sites of Central Italy was also observed, 88% of validation samples being correctly classified; some minor crocins are responsible for such discrimination. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：110 / 116

页数：7

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