FARKLI KALİTEDEKİ İRAN SAFRANLARIN KROSİN İÇERİĞİ VE UÇUCU BİLEŞENLERİNİN BELİRLENMESİ

Safran, Crocus sativus L. çiçeklerinin kurutulmuş stigmalarından elde edilen, gıda renklendirici ve lezzet verici olarak yaygın biçimde kullanılan bir baharattır. Bu çalışmanın amacı, farklı kalite sınıflarına ait safranın krosin içeriğini ve uçucu bileşenlerini belirlemektir. Safran örneklerinin kalite sınıfları, içerdikleri kırmızı stigmalar (Sargol-I ve Sargol-II) ve sarı stiluslar (Pushal-I, Pushal-II ve Bunch) bakımından farklılık göstermektedir. HPLC ile belirlenen toplam Krosin miktarı Sargol-I örneğinde en yüksek (66.67 mg / g) ve Bunch örneğinde en düşük (51.66 mg / g) olarak tespit edilmiştir. Safranın uçucu bileşenleri; GC-MS kullanılarak SPME yöntemi ile belirlenmiş, çalışmada 3 farklı fiber (PA, PDMS ve CAR / PDMS) kullanılarak 40 uçucu bileşik tespit edilmiştir. Safranın ana uçucu bileşiği olan Safranal; Sargol-I, Sargol-II, Pushal-I, Pushal-II ve Bunch kategori örneklerinde sırasıyla % 49.64, % 50.29, % 50.42, % 57.02 ve % 61.31 olarak tespit edilmiştir.

Anahtar Kelimeler:

Safran (Crocus Sativus L.), Katı faz mikro ekstraksiyon (SPME), GC-MS, HPLC

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

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.

Keywords:

Saffron (Crocus Sativus L.), Solid phase micro extraction (SPME), GC-MS, HPLC,

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