The chemical constituents of fresh Gentian Root

ANDO Hidehiro; HIRAI Yasuaki; FUJII Mikio; HORI Yumiko; FUKUMURA Motonori; NIIHO Yujiro; NAKAJIMA Yoshijiro; SHIBATA Toshiro; TORIIZUKA Kazuo; IDA Yoshiteru; IDA Yoshiteru

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J-GLOBAL ID：200902247747933674 Reference number：07A0665514

The chemical constituents of fresh Gentian Root

新鮮なリンドウの根の化学組成

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Material：
Volume： 61 Issue： 3 Page： 269-279 Publication year： 2007
JST Material Number： L5856A ISSN： 1340-3443 Document type： Article
Article type：原著論文 Country of issue： Germany, Federal Republic of (DEU) Language： ENGLISH (EN)

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CARNAT, A. Influence of drying mode on iridoid bitter constituent levels in gentian root. J Sci Food Agric. 2005, 85, 598-602
KORTE, F. New glycoside plant constituents. II. The constitution of gentiopicrin. Chem Ber. 1954, 87, 512-526
INOUYE, H. Uber die monoterpenglucoside. X. Secoiridoid-glucoside aus Swertia japonica. Isolierung von funf secoiridoid-glucosiden sowie die strukturaufklarung des swerosids, des swertiamarins und des gentiopicrosids. Chem Pharm Bull. 1970, 18, 1856-1865

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