National Announcement

On January 6, 2020, the National Health Commission,State Administration for Market Supervision and Regulation (SAMSAR) issued the “Announcement on 6 New Substances that are Both Food and Chinese Herbal Medicines According to Tradition (No. 8 of 2019)”, which includes 6 substances, including Angelica sinensis, Kaempferia galanga, Crocus sativus, Cus sativus, Curcuma longa, turmeric, and Pickerel, in the list of substances that are both food and Chinese herbal medicines according to tradition and are only used as spices and cond iments. Only used as spices and flavorings.

When substances that are traditionally both food and Chinese herbal medicine are produced and operated as food, their labels, specifications, advertisements and publicity information shall not contain false propaganda, and shall not be related to disease prevention or therapeutic functions.
Saffron is also known as “saffron” in spices and flavorings.

Pharmacopoeia records

This product is the dried stigma of Crocus sativus L., family Iridaceae.

The product is linear, three-branched, about 3cm long, dark red, the upper part is broader and slightly flattened, the apical edge is not neatly toothed, there is a short fissure on the inner side, and a small section of yellow style sometimes remains at the lower end. The body is light, fluffy and soft, without oily luster, brittle and easy to break after drying. The gas is peculiar, slightly irritating, and the taste is slightly bitter.

Sweet, flat. Attributed to the heart and liver meridians.

Functions and Indications] Promoting blood circulation and removing blood stasis, cooling the blood and removing toxins, relieving depression and tranquilizing the mind. It is used for treating menstrual obstruction, postpartum stasis, warm poisonous spots, melancholy and congestion, palpitation and madness.

Usage and dosage] 1~3g, decoction or boiling water.

Attention: Use with caution in pregnant women.

Storage: Keep in a cool and dry place, away from light and sealed.

Saffron consumption

Saffron has a special aroma and a light bitter, even earthy flavor. This bitter flavor has a strong aftertaste, without any irritation, which is exactly what is needed for cooking to add flavor to the dishes. Saffron contains a high degree of orange saffron, this component is soluble in water and insoluble in oil characteristics, after soaking, its pleasing color for the dishes rendering a luxurious atmosphere.

However, not all dishes are suitable to add saffron, it is most suitable for light-colored and easy to color the ingredients.

How to identify the authenticity of saffron

Due to the scarcity of production and other reasons, the price of saffron is relatively expensive, the market adulteration and shoddy products continue to emerge, the authenticity of saffron and adulteration on the market can be divided into two categories, one is based on the natural biology and its processed products, mainly Asteraceae plant saffron, chrysanthemums, chrysanthemums, tongue-like corolla processed products, water lily plants lotus beard processed products, gramineous corn corn processed products, etc.; the other is based on artificial or synthetic chemical adulteration, including nylon The other is based on artificial or chemical adulteration, including processed products of nylon fiber, pulp and starch, or adulterated with substances such as barite and glycerin to increase its weight.

At present, the authenticity of saffron is mainly identified by the appearance of traits, microscopic identification, chromatographic identification, spectroscopic identification, molecular biology technology, sensor technology and so on.

1. Trait identification
The simplest way to detect the authenticity of adulteration of saffron is to immerse saffron in water, the genuine saffron unfolded into a trumpet shape, the top edge of the uneven teeth, can be adulterated with other safflower, cornhusk and so on.
Distinguish from other saffron, cornhusk and other adulterants; in addition, the orange-yellow color of genuine saffron shows a decline, and gradually spreads, and slowly exudes the unique aroma of saffron, and through the dyeing of pseudo-saffron in the water to immediately release the color. When reacting with sulfuric acid, genuine saffron will produce blue color immediately, while fake saffron will produce yellow color.

2. Microscopic identification
Microscopic identification found that the microscopic observation results of saffron in the upper end of the finger-like protuberance, proximal dermal papillae, pollen and other elements are obviously different from those of adulterated saffron, and the fake saffron shows more irregular distribution of pigment, the presence of cavities, the absence of the back of the epidermis and other phenomena.

3. Chromatographic identification
The differences in chromatograms, retention time and content of genuine, fake and adulterated saffron can provide a certain reference basis for the identification of authenticity and quality control of saffron.

4. Spectroscopic identification
The Chinese Pharmacopoeia stipulates that the solution under the absorbance under the check item of saffron should be taken, and the absorbance values should be determined at 458nm and 432nm respectively, and the ratio should be 0.85-0.90; near-infrared (NIR) spectroscopy was used to identify and quantify the adulteration of Lotus androgynus and Corn stigma in saffron, and the method can identify and quantify adulteration in saffron in an effective and fast way without damaging the Samples.
Although physical methods such as traits and microscopy can initially determine the purity of saffron as well as detect the presence of adulterants, the analysis of the type and quantity of adulterants is still not very accurate or effective and requires a high degree of subjective experience on the part of the operator. With slightly more sophisticated techniques such as chromatography and spectroscopy, various adulterants (chemical and biological) can be detected and quantified more effectively.

Application of saffron in health food

The development of saffron health food is mainly based on tea, wine and oral liquid, for example, Mao Li-hong et al. developed a health care tea, the raw materials include dendrobium stems, birch mushrooms and saffron, which can make the human body to improve immunity, reduce the three highs and adjust the appetite.

The raw materials of saffron health wine are mostly ginseng, ginseng, astragalus and other qi replenishing herbs complemented with saffron, and the effect is mostly to improve human immunity. The main products include medicinal wines that replenish qi and blood, and medicinal wines that comprehensively regulate human body functions, and so on.

In addition, there are also fruit and vegetables and saffron as the raw material of the composite enzyme oral liquid, which is rich in a variety of biologically active ingredients, can effectively remove free radicals, improve immunity.

According to the Special Food Information Query Platform of the State Administration for Market Supervision and Regulation, there are currently 18 types of health food products with saffron/saffron as the main raw material.