استخراج وتعیین کروسین در نمونه های زعفران بااستفاده ازمیکرواستخراج مایع-مایع پخشی

نوع مقاله: مقاله علمی پژوهشی

نویسندگان

1 استادیار گروه شیمی، دانشکده علوم پایه، دانشگاه تربت جام و مدرس گروه گیاهان دارویی، دانشگاه تربت حیدریه.

2 دانش‌آموخته کارشناسی ارشد شیمی تجزیه، گروه گیاهان دارویی، دانشگاه تربت حیدریه.

چکیده

اصلی‌ترین عامل ایجاد قدرت رنگی در زعفران ترکیبی به نام کروسین به فرمول شیمیایی C44H64O24 است. کروسین یکی از چند کاروتنویید محدود موجود در طبیعت است که به‌آسانی در آب حل می‌شود. این حلالیت یکی از دلایل کاربرد وسیع آن به‌عنوان رنگ دهنده در مواد غذایی و دارویی نسبت به سایر کاروتنوییدها می‌باشد. قدرت رنگی زعفران یکی از پارامترهای عمده تعیین کننده کیفیت زعفران می‌باشد که با اندازه‌گیری میزان کروسین موجود در آن مورد ارزیابی قرار می‌گیرد. روش میکرو استخراج مورد استفاده در این تحقیق از جدیدترین و ساده‌ترین روش‌های میکرو استخراج است که می‌تواند با موفقیت برای پیش تغلیظ و جداسازی کروسین در نمونه زعفران بکار رود. سرعت، ارزانی و آنالیز آسان در طیف سنجی UV-Vis مورد استفاده در اندازه‌گیری کروسین نسبت به سایر روش‌های اندازه‌گیری، از مزایای این روش است. بررسی‌ها نشان‌داد که نوع و حجم حلال پخشی و حلال استخراج در بازده استخراج تأثیر بسزایی دارد. در این پژوهش از استون به عنوان حلال پخشی و دی‌کلرو‌متان به عنوان حلال استخراج استفاده شد. تحت شرایط بهینه، منحنی کالیبراسیون در دامنه 00001/0-15/0 میکروگرم بر میلی‌لیتر خطی بوده و حد تشخیص روش 000008/0 میکروگرم بر میلی‌لیتر است. روش پیشنهادی تحت شرایط بهینه برای اندازه‌گیری کروسین نمونه‌های زعفران مناطق مختلف مورد استفاده قرار گرفته است و درصد بازیابی بسیار خوبی با خطای کم محاسبه شده است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Extraction and Determination of Crocin in Saffron Samples by Dispersive Liquid-Liquid Microextraction

نویسندگان [English]

  • Somayeh Heydari 1
  • Maryam Khalili 2
1 Assistant Professor, Department of Chemistry, Faculty of Science, University of Torbat-e Jam and Department of Medicinal Plants, Faculty of Agriculture, University of Torbat-e Heydariyeh.
2 M.Sc. Analytical Chemistry, Department of Medicinal Plants, Faculty of Agriculture, University of Torbat-e Heydariyeh, Torbat-e Heydariyeh, Iran.
چکیده [English]

The main component responsible for color in saffron is crocin with the chemical formula of C44H64O24. Crocin is one of several carotenoids in nature that is soluble in water. This solubility is one of the reasons for its widespread usage as a colorant in food and medicine compared to other carotenoids. The coloring strength of saffron is one of the major factors that determine the quality of the saffron stigma. It will be evaluated with measuring of crocin. Microextraction is the newest and easiest method that can be successfully applied for the preconcentration and separation of crocin in saffron samples. The advantages of this method are faster, cheaper and easier analysis by UV-Vis spectrophotometry in measurement of crocin compared to the chromatographic analysis methods. The studies showed that the type and volume of disperser and extractant solvent have a significant effect on the efficiency of crocin extraction. In this work, acetone as the disperser solvent and dichlorometane as the extractant solvent were found to be suitable combinations. Under the optimal conditions, the calibration curve was linear in the range of 0.15-0.00001 μg mL-1 and the limit of detection (LOD) was calculated based on 3 Sb/m (where, Sb and m are the standard deviation of the blank and slop ratio of the calibration curve respectively) was 0.000008 μg mL-1. The procedure was applied to saffron samples and the good recovery percent for the saffron samples was obtained.

کلیدواژه‌ها [English]

  • Preconcentration
  • microextraction
  • Spectrophotometry
  • Crocin

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