Table 3.
Phenolic compounds detected in Saffron corms, retention time, molecular weight, characteristic fragments
| Phenolic compounds | Retention time (RT) min | Molecular weight of TMS derivatives | Characteristic fragments |
|---|---|---|---|
| Catechol | 4.41 | 254 | 73, 254, 239 |
| Vanillin | 8.15 | 224 | 194, 209, 73, 224 |
| Salicylic acid | 7.71 | 282 | 267,73, 45, 135 |
| Cinnamic acid | 8.27 | 220 | 205, 161, 131, 103, 220 |
| p-hydroxybenzoic acid | 9.94 | 282 | 267,193,223,282 |
| Gentisic acid | 13.14 | 370 | 355,281,147,223,267,370 |
| Syringic acid | 15.5 | 342 | 327, 342, 312, 267, 297 |
| p- Coumaric acid | 16.12 | 308 | 219,293,308,249 |
| Gallic acid | 16.77 | 458 | 281,458,443,355,399,179 |
| t- Ferulic acid | 19.07 | 338 | 338,308,323,249,293,219 |
| Caffeic acid | 19.87 | 396 | 219,396,381,191 |