抄録
During and examination of components contributing to the bitter taste of asparagus bottom cut (Asparagus officinalis L.) two new furostanol saponins were isolated from roots extractives. Their chemical structures were established as 5β-furostane-3β, 22, 26 triol-3-O-β-D-glucopyranosyl (1→2)-β-D-glucopyranoside 26-O-β-D-glucopyranoside and 5β-furostane-3β, 22, 26 triol-3-O-β-D-glucopyranosyl (1→2) [β-D-xylopyranoxyl (1→4)]-β-D-glucopyranoside 26-O-β-D-glucopyranoside respectively.
