DETERMINATION OF CROCIN CONTENT AND VOLATILE COMPONENTS IN DIFFERENT QUALITIES OF IRANIAN SAFFRON

摘要

Saffron, obtained from dried stigmas of Crocus sativus L. flowers, is widely used as a food colouring and flavouring spice. The aim of this study was to determine crocin content and volatile constituents of saffron belonging to different quality categories. The quality categories of saffron samples differ in red stigmas (Sargol-I and Sargol-II) and threads with yellow styles (Pushal-I, Pushal-II and Bunch). The total amount of the crocin component was identified with HPLC as highest in the Sargol-I sample (66.67 mg/g) and lowest in the Bunch sample (51.66 mg/g). SPME followed by GC-MS was used to screen of saffron volatile composition. As the result of study, 40 volatile compounds were detected by 3 different fibers (PA, PDMS and CAR/PDMS). GC-MS (PDMS). Safranal, the main volatile compound of saffron, was determined in the Sargol-I, Sargol-II, Pushal-I, Pushal-II and Bunch category samples as 49.64%, 50.29%, 50.42%, 57.02% and 61.31%, respectively.