T/CATCM 002-2018 Saffron Quality Grade
T/CATCM 002-2018
Basic Information
Scope
Main technical content: 1) Systematic research on saffron herbs to provide sufficient theoretical basis for the formulation of herb grading standards. This includes investigating historical literature, the current standard status, and the origin and market situation of the herbs. Research on historical literature to summarize the herb's botanical origin, production areas, and processing methods; study the current standard status, primarily the Chinese Pharmacopoeia, national pharmacopoeias, International Organization for Standardization (ISO) standards, departmental standards, and local standards, to further analyze and summarize the current status of saffron standards. Conduct research on the actual production and market situation of the herbs, collecting information on production areas, processing procedures, product grades, and market prices, and organizing the grading rules of market prices for the herbs. 2) Collect multiple batches of saffron from major domestic and international production areas to ensure the representativeness of the standard-setting research objects. Currently, the main domestic production areas of saffron include Shanghai, Jiangsu, Zhejiang, and Anhui. Major foreign production areas include Spain, Iran, Greece, Kashmir, and Macedonia. 3) Conduct systematic research on the stability and storage conditions of saffron herbs. Study the content and corresponding changes of the main components—saffronin I, saffronin II, total saffron glycosides, and crocin—in different production areas and storage conditions. 4) Develop quality standards and complete the draft quality standards and drafting explanations. Referencing and drawing inspiration from the Chinese Pharmacopoeia and other existing standards, utilize modern analytical techniques such as liquid chromatography-high resolution mass spectrometry (LC-HRMS), nuclear magnetic resonance (NMR), and ultra-performance liquid chromatography (UPLC) to study key items including characteristic/fi