Abstract:Identification of bitter components from the aerial parts of Pamp. was performed to search for a method to eliminate the bitter taste from products. The aerial parts of were extracted in an aqueous EtOH solution, and the obtained extracts were partitioned into essential-oil, flavonoid-rich,-BuOH, and aqueous fractions. Two purified bitter sesquiterpenoids were identified through repeated column chromatography of the bitterest fraction, the flavonoid-rich fraction, through an activity-guided fractionation metho… Show more
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