Ferula galbaniflua (Barijeh) is a natural plant of Iran the exudates of which, (galbanum gum) can be used in food industry. The gum was analyzed for its composition using HPLC, and by comparing the results with standards, the constitutional form of sugars and uronic acids in extracted sample were determinated. The effects of solvent type (methanol, ethanol, propanol and butanol), temperature (50,70,90 oC), and pH (4,7,9) on the extraction yield and on the purity, as well as on color of extracted gum were investigated. As to the effect of solvent type on extraction, maximum yield was obtained through methanol and ethanol extraction. Extraction yield was highest in acidic pH, and temperature increase led to a higher extraction yield. Increasing temperature and pH introduced more impurities into extracted gum. Neither temperature nor pH affected the color of gum. The analysis indicated the persence of galactose, arabinose and galactoronic acid from among which galactose consisted the major one.
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