Bitterness in Celerya,b
- 1 July 1961
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 26 (4) , 337-344
- https://doi.org/10.1111/j.1365-2621.1961.tb00369.x
Abstract
SUMMARY: The bitter principle of celery was isolated by successive solvent extraction, paper chromatography and curtain electrophoresis. It is a colorless crystalline non‐flavonoid D‐glucoside with mp of 159°C. It is cationic at pH greater than 7, soluble in polar solvents, and fluorescent under ultraviolet light. Electrophoresis is introduced as a new technique in the isolation of a bitter principle from a vegetable. A new conception of bitterness in plants is introduced.This publication has 1 reference indexed in Scilit:
- A simple apparatus for rapid study of paper partition chromatographyArchives of Biochemistry and Biophysics, 1956