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Bài 7.pdf
Date Published: 31/12/2024
Online Published: 31/12/2024
Abstract Views: 17
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Issue
Vol. 22 No. 2 (2024): No. 2, Vol. 22, 2024
Section
Science articles
How to Cite
Pham, H. A., Le Hoang, T. T., Ha, B. T., & Truong, Q. K. (2024). Developing the method for simultaneous determination of crocin I, picrocrocin and safranal in Stigmas of Crocus sativus L. Journal of Pharmacetical and Cosmetic Control, 22(2), 42-47. https://tapchikiemnghiem.vn/index.php/jpcc/article/view/36

Developing the method for simultaneous determination of crocin I, picrocrocin and safranal in Stigmas of Crocus sativus L.

Hoang Anh Pham1, , Thuong Thuong Le Hoang1, Ba Tien Ha2, Quoc Ky Truong2
1 Faculty of Pharmacy, Pham Ngoc Thach University of Medicine, Ho Chi Minh City
2 General Hospital of Phu Tho Province, Viet Tri city, Phu Tho province

Main Article Content

Abstract

Stigmas of Crocus sativus L. (Iridaceae), also known as saffron, is a very famous spice in the world and has many biological effects. Crocin I, picrocrocin and safranal are the main compounds that determine the quality and value of saffron. The aim of the research developed the method to determine the amount of crocin I, picrocrocin, and safranal in saffron using high performance liquid chromatography (HPLC) with PDA detector. The results showed extraction conditions, also HPLC coditions to quantify three markers. The method was validated about the specificity, prescision, accuracy, linear range of picrocrocin, crocin I, safranal respectively was 125 - 350 µg/ml; 250 - 600 µg/ml; 0,5 - 2,0 µg/ml.

Article Details

Keywords

saffron, Crocus sativus L., picrocrocin, crocin I, safranal, HPLC

References

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