تشخيص خامه هاي رنگ شده به عنوان يكي از تقلب هاي زعفران توسط روش كروماتوگرافي مايع با كارايي بالا

Identification of colored styles as one of the saffron adulterations with HPLC

High performance liquid chromatography (HPLC) with UV-visible detection was applied to identify adulterated saffron prepared by adding styles colored with the natural colorants extracted from saffron petals, safflower, madder and red beet to the pure saffron. The chromatograms of the methanol-water (50%, v/v) extracts of pure and adulterated saffron was obtained using a Nucleosil RP C]8 column (5 juim) and a linear gradient from 20 to 80% methanol in water in 60 min with the flow rate of 1 ml min"1 at temperature 30°C. Two-way analysis of variance (ANOVA) was then applied to the HPLC data of the extracts of pure and adulterated saffron at the assayed wavelengths, 520 (or 254), 402 (or 254), 260 and 535 (or 440) nm and the presence of styles colored with the colorants of saffron petals (>9.1%, w/w), styles colored with the colorants of safflower (>14.3%), styles colored with the colorants of madder (>9.1%) and styles colored with the colorants of red beet (>14.3%) in saffron were significantly identified, respectively.