Peer-reviewed veterinary case report
Testing lilies for colchicine and bitter compounds
By Zhong J et al.·2026·College of Veterinary Medicine, China·View original on Europe PMC →
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Original publication title: LC-MS-Based Screening for Colchicine and Characterization of Major Bitter Constituents in Lily.
Plain-English summary
This study looked at different types of lilies to understand why some are very bitter, which can make them less appealing to eat. Researchers checked for a substance called colchicine, thought to cause bitterness, in five lily species but found it only in certain control plants, not in the lilies themselves. They discovered that the Longyahong variety was the most bitter, with the bitterness coming from the peels of its bulbs. By isolating two specific compounds from this variety, the researchers provided new information that challenges the idea that colchicine is responsible for the bitterness in lilies. Overall, the findings could help make bitter lilies more enjoyable to eat and increase their market value.
Abstract
Lilies (<i>Lilium</i> spp.) are highly valued in China for their edible and medicinal properties; however, bitterness in certain varieties limits consumer acceptance. Although historically attributed to colchicine, the presence of alkaloids in lilies remains a subject of debate. This research screened five lily species for colchicine and its 15 biosynthetic precursors, using <i>Gloriosa superba</i> and <i>Colchicum autumnale</i> as positive controls. While detected in the controls, none were detected in any tissues (bulbs, roots, stems, flowers, and leaves) of the five lilies. A comparative analysis of five lily varieties-Longyahong, Lanzhou, <i>Lilium lancifolium</i>, Longya, and Guiyanghong-revealed that Longyahong exhibited the strongest bitterness, which was localized exclusively in the bulb peels. Based on comparative LC-MS profiling between bitter and non-bitter varieties, three high-abundance compounds were selected for isolation and subsequent sensory evaluation. Two monomeric compounds were isolated and confirmed via chromatographic methods as the primary bitter components. This study provides compelling chemical and biochemical evidence of the presence of colchicine in the examined lilies. By identifying two specific bitter components in Longyahong bulb peels, these findings refute the long-standing misconception regarding colchicine in lilies and provide a chemical foundation for improving the palatability and commercial value of bitter lily varieties.
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Search related cases →Original publication on Europe PMC: https://europepmc.org/article/MED/41752498