【摘 要】
:
Saffron, the dried stigmas of Crocus sativus L., is a very expensive spice that is mainly used as a herbal medicine or food coloring and flavoring agent in different parts of the world.The amount of v
【机 构】
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Department of Pharmacy, Peking University People's Hospital, Beijing 100044, China
【出 处】
:
第2届大连国际色谱学术报告会、第37届国际高效液相色谱及相关技术会议、第18届全国色谱学术报告会
论文部分内容阅读
Saffron, the dried stigmas of Crocus sativus L., is a very expensive spice that is mainly used as a herbal medicine or food coloring and flavoring agent in different parts of the world.The amount of volatile component of the essential oil in dried stigma tissues is the most important indicator for the quality of saffron.Various techniques have been used to extract and subsequently identify the volatile compounds present in saffron.Among these methods, USE has the advantages of high extraction efficiency, low equipment cost and ease operation, little or no sample preparation, and low extraction temperatures.In the present study, the volatile components of saffron were extracted by USE using five different solvents (diethyl ether, ethanol, ethyl acetate, dichloromethane and acetone), followed by their detection using GC-MS technique.Furthermore, the differences in flavor composition among saffron samples deriving from Tibet and Henan of China were also investigated.
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