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Chromatographic Evaluation and Characterization of Components of Gentian Root Extract Used as Food Additives

Chromatographic Evaluation and Characterization of Components of Gentian Root Extract Used as Food Additives

Yoshiaki Amakura, Morio Yoshimura, Sara Morimoto, Takashi Yoshida, Atsuko Tada, Yusai Ito, Takeshi Yamazaki, Naoki Sugimoto, Hiroshi Akiyama

Chem Pharm Bull (Tokyo). 2016;64(1):78-82.

PMID: 26726749

Abstract:

Gentian root extract is used as a bitter food additive in Japan. We investigated the constituents of this extract to acquire the chemical data needed for standardized specifications. Fourteen known compounds were isolated in addition to a mixture of gentisin and isogentisin: anofinic acid, 2-methoxyanofinic acid, furan-2-carboxylic acid, 5-hydroxymethyl-2-furfural, 2,3-dihydroxybenzoic acid, isovitexin, gentiopicroside, loganic acid, sweroside, vanillic acid, gentisin 7-O-primeveroside, isogentisin 3-O-primeveroside, 6'-O-glucosylgentiopicroside, and swertiajaposide D. Moreover, a new compound, loganic acid 7-(2'-hydroxy-3'-O-β-D-glucopyranosyl)benzoate (1), was also isolated. HPLC was used to analyze gentiopicroside and amarogentin, defined as the main constituents of gentian root extract in the List of Existing Food Additives in Japan.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP491645	Isogentisin		491-64-5	Price

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