Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron

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• 作者：M. Valle Garcí ; a-Rodrí ; guez^a ; Horacio Ló ; pez-Có ; rcoles^b ; Gonzalo L. Alonso^a ; Christos S. Pappas^c ; Moschos G. Polissiou^c ; Petros A. Tarantilis^c ; ^ptara@aua.gr
• 关键词：Crocus sativus L. ; Saffron ; Safranal ; ISO 3632 ; UV&ndash ; vis ; HPLC-DAD
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：838-843
• 全文大小：485 K
• 卷排序：221

文摘

Comparison between UV–vis and HPLC-DAD method for safranal determination. Overestimation in the safranal determination by UV–vis. Interference of cis-crocetin esters and other compounds in the UV–vis measure. No relationship between ISO quality categories and safranal content by HPLC-DAD.