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

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 205, Issue 4, 1997, Pages 295-299

  Ariño, Amaia ^a,b   Arberas, Inés ^a   Leiton, M Jesús ^a   De Renobales, Mertxe ^b   Dominguez, Juan B ^a,b  

^a PEPSICO INC   (United States)

^b UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Bitter secoiridoids; Enzyme treatment; Gentian root; Solvent extraction; Volatile fraction

Indexed keywords

EID: 33749105717     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Dominguez JB (1993) Empleo de enzimas en la extracción de compuestos amargos y aromáticos en plantas. V Jornadas de aplicaciones industriales de las enzimas. AIQS, Barcelona, pp 31-34
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4. Arberas I, Leiton MJ, Dominguez JB, Bueno JM, Ariño A, de Diego E, Renobales G, Renobales M (1995) The volatile flavor of fresh Gentiana lutea L. roots. In: Charalambous G (ed) Food flavours: generation, analysis and process influence. Developments in food science 37 A, Elsevier, Amsterdam, pp 207-234
5. Schaufelberger D (1986) Contribution à l'étude phytochimique des gentianacées. PhD Thesis, École de Pharmacie de l'Université de Lausanne, Switzerland
6. Wagner H, Bladt C, Zgainski EM (1983) Plant drug analysis. Springer, Berlin Heidelberg, New York, pp 125-131
7. Leiton MJ (1996) Compuestos amargos y aromáticos de Gentiana lutea L. PhD thesis, Facultad de Ciencias, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Spain
8. Agrawal KML, Bahl OM P (1968) α-Galactosidase, β-galactosidase, β-glucosidase, β-N-acetylglucosaminidase, and α-mannosidase from pinto beans (Phaseolus vulgaris). Methods Enzymol 28: 720-728
9. Meier B (1978) Einsatz der Hochleistungsflüssigkeitschromatographie zur qualitativen und quantitativen Bestimmung sowie zur Isolierung von Iridoid- und Secoiridoidglucosiden. PhD thesis, Eidgenössischen Technischen Hochschule, Zürich, Switzerland