期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 52, 期 14, 页码 4515-4521出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf049808j
关键词
ultrasound extraction; GC-MS; saffron; freeze-drying; quantitative analysis; safranal; HTCC
Safranal (2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde) is the main component of saffron's essential oil. It was obtained using microsimultaneous hydro, distillation-extraction (MSDE) and by ultrasound-assisted extraction (USE), which is a mild method. 4-Hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde (HTCC) is a precursor of safranal and was obtained in considerable amounts only by USE. Five C-13-norisoprenoids were found in saffron for the first time. Using a gas chromatography technique, safranal and HTCC were quantified from Greek saffron samples. The quantity of safranal isolated by MSDE ranged between 288.1 and 687.9 mg/100 g of saffron, whereas in the case of USE safranal and HTCC ranged between 40.7 and 647.7 mg/100 g of saffron and between 41.7 and 397.7 mg/100 g of saffron, respectively. Freeze-drying was also tested as an alternative drying method. Over years of storage at 4 degreesC the quantity of safranal remained mostly constant while the quantity of HTCC decreased over the same periods.
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