PDF(Pubmed)
Abstract：
Most research on saffron has focused on its composition and beneficial effects, while the culinary perspective to enhance its gastronomic potential remains unexplored. This study aims to define the transfer of the main compounds responsible for color, flavor, and aromatic properties, evaluating three critical variables: temperature (60 °C, 80 °C and 100 °C), infusion time (ranging from 10 to 30 min), and the composition of the medium (water, oil, and water/oil). Samples were analyzed using the LC-QTOF MS/MS and ISO 3632-1:2011 methods. The major compounds were crocins, including trans-crocin and picrocrocin. Among the flavonoids, kaempferol 3-O-sophoroside stands out. Regarding extraction conditions, crocins, glycoside flavonoids, and picrocrocin were enhanced in water, the former in 100% water and at low temperatures, while picrocrocin proved to be the most stable compound with extraction favored at high temperatures. The variable with the greatest incidence of picrocrocin isolation seemed to be the concentration of water since water/oil compositions reported higher concentrations. Safranal and kaempferol were enriched in the oil phase and at lower temperatures. This study provides a chemical interpretation for the appropriate gastronomic use of saffron according to its versatility. Finally, the determination of safranal using the ISO method did not correlate with that obtained using chromatography.
摘要：
大多数关于藏红花的研究都集中在其成分和有益效果上，而增强其美食潜力的烹饪观点仍未被探索。本研究旨在定义负责颜色的主要化合物的转移，风味,和芳香特性，评估三个关键变量：温度(60°C，80°C和100°C），输注时间（范围从10到30分钟），和介质的组成(水，油,和水/油）。使用LC-QTOFMS/MS和ISO3632-1:2011方法分析样品。主要化合物是Crocins,包括反式藏红花素和山黄霉素.在类黄酮中，山奈酚3-O-苦参苷脱颖而出。关于提取条件，Crocins,糖苷类黄酮，并且在水中增加了山黄霉素,前者在100%水中和低温下，而山黄霉素被证明是最稳定的化合物，在高温下提取更受欢迎。由于水/油组合物报告了更高的浓度,所以具有最大发生率的山黄霉素分离的变量似乎是水的浓度。Safranal和山奈酚在油相中和较低的温度下富集。这项研究根据藏红花的多功能性为其适当的美食使用提供了化学解释。最后,使用ISO方法测定的安全性与使用色谱法获得的安全性无关。
