gentiopicroside
compound / compound-gentiopicroside
ゲンチオピクロシド
Gentiopicroside is a major secoiridoid glycoside of gentian root (alternative names gentiamarine, gentiopicrine).
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Reading the bitterness
Gentiopicroside is a central secoiridoid glycoside among the bitter compounds of gentian root. Dried gentian root contains bitter compounds at 2–8% by content, concentrated in the bark, and most of this is composed of secoiridoid glycosides. The most abundant of these is gentiopicroside (alternative names gentiamarin, gentiopicrin), while another bitter compound, amarogentin, is present at only 0.025–0.4%. The amount contained in the root increases with elevation and reaches its highest level in spring.
When compared by bitter value, which indicates the intensity of bitterness, gentiopicroside is reported at 12,000, roughly 4 orders of magnitude smaller than amarogentin's value of 58,000,000. However, because gentiopicroside is present in far greater quantity than amarogentin, it cannot be determined from this evaluation alone which actually contributes more strongly to the bitterness perceived in the root overall. These numerical values are from regulatory authority evaluation reports that consolidated textbook-based sources, not direct analytical data.
In comparative analysis of traditional preparation methods for the related species Gentiana purpurea (a root of the Gentianaceae family with bitter taste), the extraction yield of gentiopicroside (gentiopicrin), the principal bitter compound, differs significantly by preparation method, and within the scope of the abstract it can be confirmed that maceration with 40% and 70% ethanol, as well as boiling with acetic acid (3% and 6%), vinegar, and raw milk gave the highest extraction yields.
Sources for this overview
Assessment report on Gentiana lutea L., radix (EMA/HMPC/607863/2017)
Checked for this overview: Confirmed that bitter compounds at 2–8% and gentiopicroside as the main component. / Confirmed in the text the content difference of amarogentin at 0.025–0.4%. / Confirmed in the text the comparison of bitter value 12,000 and amarogentin 58,000,000.
Analysis of bitter compounds in traditional preparations of Gentiana purpurea L.
Checked for this overview: Difference in gentiopicroside extraction yield by preparation method.
Follow the connections
gentian root →contains→ gentiopicroside
gentiopicroside →is the main secoiridoid of→ gentian root →— sensory attribute→ bitterness
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Composition and content (2)
Scope: Dried gentian root. Content varies with season, root age, and altitude (highest in spring).
Note: Based on the composition section of an EMA assessment report (a summary of textbook literature).
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ingredient-gentian-root —contains→ compound-gentiopicrosideScope: Dried gentian root.
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compound-gentiopicroside —is_the_main_secoiridoid_of→ ingredient-gentian-rootHow processing and cooking change it (1)
Scope: Layer: Food (traditional extraction preparation liquid). Comparative extraction yield of multiple preparation methods (boiling in water, ethanol maceration, boiling with vinegar/acetic acid/raw milk, etc.) by HPLC-DAD analysis.
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compound-gentiopicroside —is_processed_by→ "In comparative study of traditional preparation methods targeting roots of Gentiana purpurea (a related species whose root is known to have strong bitterness due to its content of bitter secoiridoid glycosides), the extraction yield of gentiopicroside (gentiopicrin), the principal bitter compound, differs substantially by preparation method, with maceration in 40% and 70% ethanol, and boiling with acetic acid (3% and 6%), vinegar, and raw milk giving the highest extraction yields."