The extraction of yellow gentian root (Gentiana lutea L.)

被引：21

作者：

Arino, A

Arberas, I

Leiton, MJ

deRenobales, M

Dominguez, JB

机构：

[1] UPV, FAC FARM, DEPT TECNOL ALIMENTOS, E-01006 VITORIA, SPAIN

[2] CO BEBIDAS PEPS ESPANA SA, DEPT INVEST & DESARROLLO, E-01080 VITORIA, SPAIN

[3] UNIV BASQUE COUNTRY, FAC FARM, E-01080 VITORIA, SPAIN

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1997年 / 205卷 / 04期

关键词：

gentian root; solvent extraction; enzyme treatment; bitter secoiridoids; volatile fraction;

D O I：

10.1007/s002170050168

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Several solvents have been investigated for the preparation of bitter compounds of gentian roots (Gentiana lutea L.) for food applications. The highest concentrations of the bitter compounds, amarogentin and gentiopicroside, were obtained with ethanol:water 55:45 (v/v), propylene glycol:water 30:70 (v/v) and ethanol:propylene glycol: water 20:20:60 (v/v/v). Enzyme treatment prior to solvent extraction gave a greater extract yield (3.5%) but the amarogentin and gentiopicroside concentrations remained the same. The volatile fraction was affected by the solvent used through the formation of esters of organic acids from the plant.

引用

页码：295 / 299

页数：5