THE EXTRACTION OF YELLOW GENTIAN ROOT (GENTIANA-LUTEA L.)

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 ge ntiopicroside, 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 concentra tions remained the same. The volatile fraction was affected by the sol vent used through the formation of esters of organic acids from the pl ant.