The drug consists of roots, 6 feet or more in length, bent repeatedly so as to form bundles of 18 inches long, and 4 in diameter, which are secured by being twined round (but less trimly and closely than the Honduras sort) with a long root of the same drug. The rhizome is entirely absent, but the fibre or beard is preserved, and is reckoned a valuable portion of the drug. The roots are deeply furrowed, shrunken, and generally more slender than in the Honduras kind; the bark when shaved off with a penknife is seen to be brown, hard and non-mealy throughout. Yet it is by no means uncommon to find roots which have a smooth bark rich in starch. In colour, Jamaica sarsaparilla varies from a pale earthy brown to a deeper more ferruginous hue, the latter tint being the most esteemed.
The sarsaparilla referred to at [p. 704] as grown in the island of Jamaica, is a well prepared drug, yet so pale in colour and so amylaceous, that it finds but little favour in the English market. There were exported of it from Jamaica in 1870, 1747 lb.,[2646] in 1871, 1290 lb.
5. Mexican Sarsaparilla—The roots of this variety are not made into bundles, but are packed in straight lengths of about 3 feet into bales, the chump and portion of an angular (but not square) thorny stem being frequently retained. The roots are of a pale, dull brown, lean, shrivelled, and with but few fibres. When thick and large, they have a somewhat starchy bark, but when thin and near the rhizome, they are non-amylaceous.
6. Guayaquil Sarsaparilla—An esteemed kind of sarsaparilla has long been exported from Guayaquil ([p. 705]). Mr. Spruce has informed us that it is obtained in most of the valleys that debouch into the plain on the western side of the Equatorial Andes, but chiefly in the valley of Alausi, where, in 1859, he saw plants of it at the junction of the small river Puma-cocha with the Yaguachi. The plant appears to be very productive, an instance being on record of as much as 75 lb. of fresh roots having been obtained from a single stock.[2647]
Guayaquil sarsaparilla differs considerably from the sorts previously noticed. It is rudely packed in large bales, and is not generally made into separate hanks. The rhizome (chump) and a portion of the stem are often present, the latter being round and not prickly. The root is dark, large and coarse-looking, with a good deal of fibre. The bark is furrowed, rather thick, and not mealy in the slenderer portions of the root which is near the rootstock; but as the root becomes stout, so its bark becomes smoother, thicker and amylaceous, exhibiting when cut a fawn-coloured or pale yellow interior.
The quantity exported from Guayaquil in 1871 was 1017 quintals, value £3814.[2648]
Chemical Composition—Galileo Pallotta, at Naples, in 1824, first attempted to obtain from sarsaparilla a peculiar principle, which he believed to be an alkaloid, and termed Pariglina, or as now written Parillin. He exhausted the crude drug with boiling water and mixed the decoction with milk of lime, whereby a greyish precipitate was produced. This was dried, and treated with hot alcohol which extracted the parillin. Pallotta says the substance slightly reddens litmus, but does not explicitly state whether he got it in crystals or not. Berzelius in 1826 replaced the name pariglina by Smilacin. The same substance was obtained, more or less pure, by Thubeuf in 1831 and called Salseparin; Batka in 1833 termed it Parillinic acid. We have isolated parillin[2649] by exhausting Mexican sarsaparilla with boiling alcohol, 0·835 sp. gr., and evaporating the tincture to ⅙ of the weight of the root. By diluting 2 parts of the residue with 3 parts of cold water, a yellowish deposit of crude parillin is formed and may be separated after a few days by decantation. The deposit is then mixed with about half a volume of strong alcohol, now filtered and washed with dilute alcohol, about 0·965 sp. gr. It may further be purified by repeated recrystallization from dilute alcohol and the use of a little charcoal. The yield is about 0·19 per cent. of perfectly white crystallized parillin; a little more may be removed from the washings, but with much difficulty. These liquids and the mother-liquors may be concentrated and boiled with a little sulphuric acid in order to afford parigenin.
Parillin forms brilliant scales, or can be obtained in thin prisms from boiling alcohol 0·965 sp. gr. Parillin is almost insoluble in cold water, but dissolves in 20 parts of boiling water. On cooling, the latter solution affords no crystals; an abundance of them are however produced on addition of alcohol. Parillin is also soluble in 25 parts of alcohol, 0·814 sp. gr., at 25° C., and much more abundantly in boiling alcohol, from which it partly separates in crystals on cooling. In both absolute alcohol or water, parillin is less soluble than in dilute alcohol. Hence aqueous solutions are precipitated by absolute alcohol, and parillin, on the other hand, separates from alcoholic solutions on addition of cold water. With chloroform, parillin yields a viscid solution which affords no crystals.
The alcoholic solutions of parillin have a somewhat acrid taste, and are devoid of rotatory power.
By dilute mineral acids, parillin is resolved into Parigenin and sugar; the liquid gradually acquires a dingy brown or greenish hue and fluorescence, which is most obvious if parillin dissolved in chloroform is decomposed by hydrochloric gas. Parigenin is easily isolated; it is insoluble even in boiling water, but crystallizes in white scales from alcohol.