Crocetin and saffron aldehyde are the most studied ingredients in the literature, and their health effects on the human body are supported by many clinical studies. Therefore, it is necessary to protect the active ingredients during the saffron extraction process. In the literature on saffron, it is known that crocin is sensitive to heat, especially in the water extract of saffron.
Experiment 1: Tsatsaroni compared the effects of different temperatures (4°C, 25°C, 40°C and 62°C) on the water extract of saffron pigment in 0 and 800 hours in 1993, and found that temperature has a strong effect on the stability of saffron pigment Compared with the reaction rate constants at 25°C, 40°C, and 62°C, the degradation rate at 4°C is reduced by more than 3 times, 8 times, and 10 times, respectively. Therefore, it is concluded that the higher the temperature, the faster the active ingredient degrades.
Experiment 2: Sanchze et al. in 2008 studied the effect of mild heat treatment in the dark on saffron in water extracts. Tested at different temperatures, 5°C (refrigerator), 20°C, 30°C, 35°C, 40°C, 50°C, 60°C and 70°C in different solutions (unfiltered saffron extract (NFS), filtered saffron extract)物(FS)). In the FS solution, after placing the extract at 70°C and 50°C for 23h, the absorption band between 400 and 500nm disappeared, while 30°C and 5°C were between the 400 and 500nm regions after 56h and 672h, respectively. The absorption band in between disappears. In the NFS solution, the absorption bands between the 400 and 500 regions disappeared after being placed at 70°C, 50°C, 30°C and 5°C for 21h, 45h, 2184h and 816h, respectively.
Both of these two experime
