Method for synthesizing sweet saponin with bitter and fallen grosvenor momordica fruit as raw material

A technology of mangosteen and grosvenor fruit, applied in the field of food chemistry, can solve problems that cannot be solved fundamentally, and achieve the effect of increasing income and solving the problems of bitter fruit and grove fruit

Inactive Publication Date: 2014-09-24
GUANGXI INST OF BOTANY THE CHINESE ACAD OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problem of bitter fruit and falling fruit in the production of Luo Han Guo, at present, we mainly start with the cultivation of new varieties and field management, hoping to reduce the generation of bitter fruit and falling fruit. A stage, so the current method can not fundamentally solve the problem

Method used

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  • Method for synthesizing sweet saponin with bitter and fallen grosvenor momordica fruit as raw material
  • Method for synthesizing sweet saponin with bitter and fallen grosvenor momordica fruit as raw material
  • Method for synthesizing sweet saponin with bitter and fallen grosvenor momordica fruit as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Preparation of Momordica grosvenori bitter saponins:

[0027] Take 50 fresh tender fruits (2.3Kg), wash them, crush them, put them in an extraction container, add 7.5L of water to decoct for extraction for 1 hour, filter, add 6L of water to the filter residue and decoct for 1 hour, filter, add 6L of water to the filter residue Decoct and extract for 1 hour, combine the filtrates to obtain an extract; pass the extract through a D101 macroporous resin column, wash the resin column with water until the effluent is colorless, and then elute with 30% ethanol (to remove the sweet saponins of Luo Han Guo in the extract) , until the sweetness of the eluate disappears or becomes bitter and then elutes with 80% ethanol, followed by thin-layer chromatography detection, collects the 80% ethanol eluate, concentrates under reduced pressure, and dries to obtain 70g of Momordica grosvenori bitter saponins. After testing, Wherein the total content of mogroside II and mogroside III is...

Embodiment 2

[0033] 1) Preparation of Momordica grosvenori bitter saponins:

[0034] Take 20Kg of Luo Han Guo ground fruit, wash, crush, put in the extraction tank, add 50% ethanol 1 times the weight of the raw material to extract at room temperature for 12 hours, filter, add 50% ethanol 1 times the weight of the raw material to extract at room temperature for 12 hours, filter , the filter residue was extracted by adding 50% ethanol with 1 times the weight of the raw material at room temperature for 12 hours, and the filtrate was combined to obtain the extract; % ethanol elution (remove the sweet saponins of Luo Han Guo in the extract), then elute with 80% ethanol, track and detect with thin layer chromatography, collect the 80% ethanol eluate, decolorize with strong basic anion exchange resin, and collect the effluent liquid, concentrated under reduced pressure, and dried to obtain 400 g of Momordica grosvenori picricosides. After testing, the total content of mogroside II and mogroside ...

Embodiment 3

[0040] 1) Preparation of Momordica grosvenori bitter saponins:

[0041] Take 100Kg of Luo Han Guo ground fruit, wash, crush, put in the extraction tank, add water 8 times the weight of the raw material to decoct for 3 hours, filter, add water 5 times the weight of the raw material to decoct the residue for 1 hour, combine the filtrates to obtain the extracted liquid; the extract is passed through the AB-8 macroporous resin column, and the resin column is washed with water until the effluent is colorless, and then eluted with 30% ethanol (removing the sweet saponin of Luo Han Guo in the extract), until the sweetness of the eluent disappears Then eluted with 90% ethanol, followed by TLC detection, collected 90% ethanol eluate, concentrated under reduced pressure, and dried to obtain 2.3Kg of mogroside bitter saponins. After testing, the total content of mogroside Ⅱ and mogroside Ⅲ The content is 57% by weight;

[0042] 2) Enzyme-catalyzed reaction:

[0043] Get 82g of Monk Fru...

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Abstract

The invention discloses a method for synthesizing sweet saponin with bitter and fallen grosvenor momordica fruit as a raw material. The method comprises the following steps: 1) weighing and crushing bitter or fallen grosvenor momordica fruit, adding water or ethanol with a volume of 45 to 55% for extraction and subjecting obtained extract to macroporous resin column chromatography so as to obtain bitter grosvenor momordica fruit saponin, wherein the content of mogroside II and/or III is no less than 50%; 2) dissolving bitter grosvenor momordica fruit saponin in water, adding starch and cyclodextrin glucosyltransferase, carrying out an enzymic catalytic reaction at 60 to 65 DEG C until the reaction is completely finished, killing enzyme activity, carrying out filtering and collecting filtrate; and 3) subjecting the filtrate to macroporous resin or silica gel column chromatography, carrying out rinsing and collecting ethanol eluate with a volume of 30 to 40%, or directly allowing the filtrate to pass through an alumina column or active carbon column and collecting effluent, and concentrating and drying the collected ethanol eluate with the volume of 30 to 40% or the collected effluent. The method provided by the invention fundamentally overcomes the problem of bitter and fallen fruit in growth of grosvenor momordica fruit.

Description

technical field [0001] The invention belongs to the field of food chemistry, and in particular relates to a method for synthesizing sweet saponins by taking the bitter fruit of grosvenoria grosvenorii and the fruit of the fruit as ground fruit. Background technique [0002] Luo Han Guo (Siraitia grosvenorii (Swingle) C. Jeffrey), native to the mountainous area of ​​northern Guangxi, the drink made from its ripe dried fruit tastes sweet, fresh and unique in flavor. It is a famous medicinal and edible specialty in Guangxi. Its sweet component, mogrosides, has been extracted and developed into a high-grade sweetener. The sweetness of mogroside is about 300 times that of sucrose. Its sweetness is pure without aftertaste, and its calories are almost zero. Therefore, it has been widely used in health food and beverage additive industries as a functional sugar-free sweetener. Good market development prospects. [0003] Mogroside is a kind of cucurbitane-type tetracyclic triterpen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P33/00
Inventor 王磊刘金磊卢凤来杨子明李典鹏宋云飞李元元
Owner GUANGXI INST OF BOTANY THE CHINESE ACAD OF SCI
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