Rapid determination of crocins in saffron by near-infrared spectroscopy combined with chemometric techniques.

Saffron is an expensive spice. Its primary effective constituents are crocin I and II, and the contents of these compounds directly affect the quality and commercial value of saffron. In this study, near-infrared spectroscopy was combined with chemometric techniques for the determination of crocin I and II in saffron. Partial least squares regression models were built for the quantification of crocin I and II. By comparing different spectral ranges and spectral pretreatment methods (no pretreatment, vector normalization, subtract a straight line, multiplicative scatter correction, minimum-maximum normalization, eliminate the constant offset, first derivative, and second derivative), optimum models were developed. The root mean square error of cross-validation values of the best partial least squares models for crocin I and II were 1.40 and 0.30, respectively. The coefficients of determination for crocin I and II were 93.40 and 96.30, respectively. These results show that near-infrared spectroscopy can be combined with chemometric techniques to determine the contents of crocin I and II in saffron quickly and efficiently.