Method to determine the authenticity of aroma of saffron (Crocus sativus L.)

被引：52

作者：

Alonso, GL ^{[1
]}

Salinas, MR ^{[1
]}

Garijo, J ^{[1
]}

机构：

[1] Univ Castilla La Mancha, ETS Ingn Agron, Catedra Quim Agricola, E-02071 Albacete, Spain

来源：

JOURNAL OF FOOD PROTECTION | 1998年 / 61卷 / 11期

关键词：

D O I：

10.4315/0362-028X-61.11.1525

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A thermal desorption-gas chromatography-mass spectrometry technique was applied to 252 different Spanish saffron samples (from La Mancha and Teruel). The average safranal content made up of 60% of the volatile fraction of the saffron. All the chromatograms obtained showed an interval between 8 and 18 min (retention time of safranal +/- 5 min) in which the silhouette of the chromatographic peaks was similar in all the samples. Therefore this interval can be used as a "fingerprint." Two examples are given which demonstrate the ability to use this "fingerprint" to detect adulteration.

引用

页码：1525 / 1528

页数：4

共 27 条

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