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Semi-Preparative Isolation of Crocins from Saffron (Crocus sativus L.) |
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| Authors: | Hong Zhang Yuhong Zeng Fang Yan Fang Chen Xinshen Zhang Minhua Liu Weiguo Liu | |
| Institution: | 1. College of Life Science, Sichuan University, Chengdu, 610064, P.R. China 2. College of Life Science, Sichuan Normal University, Chengdu, 610068, P.R. China 3. College of Food and Light Engineering, Sichuan University, Chengdu, 610065, P.R. China |
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| Abstract: | Two-step, low-pressure liquid chromatography has been used to isolate crocins, the most abundant compounds in the hydroalcoholic extract of saffron. A mixture of styrene–divinylbenzene copolymer and modified starch polymers was used as stationary phase. A 600 mm × 15 mm i.d. column was used in the first step; the best resolution was achieved by gradient elution with an aqueous methanol gradient with the methanol content changing from 50 to 95%. The highest yield of crocins from this step was achieved by use of 20 mL of 300 mg mL?1 saffron extract. Under these conditions the yellow pigments of the saffron extract were separated into twenty fractions. In the second step use of a 700 mm × 8 mm i.d. column resulted in crocin-1 crocetin (di- ![></img> </span>-D-gentobisyl) ester], crocin-2 crocetin (mono-<span class=](/static-content/0.6342/images/543/art%253A10.1365%252Fs10337-004-0311-z/MediaObjects/s10337-004-0311-zflb1.gif) | |
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