Solid-phase extraction for picrocrocin determination in the quality control of saffron spice (Crocus sativus L.)

被引：47

作者：

Maria Sanchez, Ana ^{[1
]}

Carmona, Manuel ^{[1
]}

Priscila del Campo, Carmen ^{[1
]}

Luis Alonso, Gonzalo ^{[1
]}

机构：

[1] Univ Castilla La Mancha, ETSI Agronomos, Catedra Quim Agr, E-02071 Albacete, Spain

来源：

FOOD CHEMISTRY | 2009年 / 116卷 / 03期

关键词：

Solid phase extraction (SPE); Picrocrocin; Crocetin esters; Saffron spice; UV-vis spectrophotometry; RP-HPLC; PERFORMANCE LIQUID-CHROMATOGRAPHY; CROCETIN ESTERS; IDENTIFICATION; COMPONENTS; CROCINS;

D O I：

10.1016/j.foodchem.2009.03.039

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The application of solid phase extraction (SPE) in the determination of picrocrocin by UV-vis spectrophotometry has been studied in order to develop a rapid and low cost method that can be used in the industry for routine quality control of saffron spice. Parameters influencing the SPE procedure, such as concentration of the initial extract. sample size and eluents, were studied and optimized. Twenty different saffron spice samples from Greece, Iran, Italy and Spain were used in the intra-laboratory validation of the SPE method. The results indicated the selectivity, trueness, linearity, precision (repeatability: RSD < 6%, intermediate precision: RSD < 10%), good recovery (about 90%) and sensitivity (LOD = 0.30 mg L-1: LOQ = 0.63 mg L-1). The method also proved valid for overcoming the limitations of E-1cm(1%) 257 nm due to crocetin esters in the determination of picrocrocin. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：792 / 798

页数：7

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