Isolation of main compounds from Crocus savitus by SFC

Saffron is the world's most expensive spice, prized for its reddish stigma. Each pound of saffron requires over 70,000 hand-picked flowers. Its yellow color enhances dishes like saffron rice. Saffron contains crocins, picrocrocin, and safranal, which contribute to its color and taste. It also has compounds with pharmacological activity and potential as antitumor agents. Extraction and analysis of saffron typically involve reversed-phase liquid chromatography (Flash and prep HPLC). in this application note preparative Supercritical Fluid Chromatography (SFC) with mass spectrometer (MS) coupling is used to isolate saffron components, with ionization performed by electron spray ionization (ESI). The mobile phase in SFC is slightly acidic, eliminating the need for additives.

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