251 results about "Mogroside V" patented technology

The invention provides a production method of fructus monordicae extract with over 60% of mogroside V content. In the method, the fresh momordica grosvenori is subjected to the following technique processes: smashing, saccharification, extraction by water, concentration, sedimentation and centrifugation, ion exchange resin refining, macroporous resin refining, concentration, aluminum oxide refining, concentration, spray drying and finishing product. The method can produce high-quality fructus monordicae extract products, reduce material loss, shorten period of production, increase product yield, lower production cost, and is suitable for industrial production. The mogroside V content in the fructus monordicae extract produced by the method is more than or equal to 60%; the fructus monordicae extract has high product purity, single composition, pure white color, good color and taste, fresh and cool sweet taste like that of sugar, simultaneously overcomes the technical problem for industrial production of the high-content and high-quality fructus monordicae extract, and successfully realizes large-scale production.

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least a steviol glycoside and further including an LHG juice, extract or combinations thereof in an amount sufficient to reduce the lingering bitter taste of the steviol glycoside and improve the mouthfeel of the beverage. In exemplary embodiments, additional sweeteners are utilized in the beverage in addition to the LHG juice and the steviol glycoside. In other exemplary aspects, LHG powder of mogroside v content from 2 to 99% by weight may be utilized in lieu of or in addition to the LHG juice concentrate. In certain exemplary embodiments having additional non-nutritive sweeteners, the amount of LHG composition is sufficient to reduce one or more off-note tastes of one or more of the additional sweeteners.

The invention discloses a method for extracting high-content mogroside V from dried momordica grosvenori swingle. The extraction technique includes the following steps: extraction, concentration, filtration, adsorption, decoloration, concentration and drying, so that the mogroside V product is obtained. The method adopts the dried momordica grosvenori swingle as material for production, the content of the obtained product is high, the taste and the color are good, the adopted equipment required by the technique is simple, continuous production can be carried out, and moreover, because the used solvents are ethanol and water, no pollution is generated.

The present invention provides a technique for improving the sweetness of stevia extract. A composition having an excellent sweetness quality can be obtained by combining rebaudioside A, which is a main sweetness component of stevia extract, with mogroside V, which is a main sweetness component of siraitia grosvenorii extract, at a weight ratio of 95:5 to 60:40. By using the mixture described above as a sweetener, favorable sweetness can be imparted to various products, such as foods, medicines or quasi drugs.

The invention discloses a method for performing microwave drying on grosvener siraitia and the grosvener siraitia dried by the same. The method comprises the following steps of: washing the grosvener siraitia completely and performing green-removing; punching a small hole on the top of the grosvener siraitia and the corresponding fruit navel at the bottom of the grosvener siraitia respectively; placing the punched grosvener siraitia into microwave drying equipment to dry for 8 to 10 minutes under the conditions of 2,400 to 2,500 MHz or 915 MHz and the temperature of between 50 and 60 DEG C; taking out the grosvener siraitia; placing the grosvener siraitia into the microwave drying equipment to dry for 8 to 10 minutes under the same conditions; taking out; cooling the grosvener siraitia at the temperature of between 0 and 4 DEG C for 3 to 5 minutes; and repeating the drying and cooling processes for 5 to 6 times to obtain grosvener siraitia. Compared with the prior art, the method has the advantages of simple and easily controlled process, short drying time and low energy consumption. The obtained dried grosvener siraitia has a complete and attractive fruit shape, green color, good mouthfeel and high retention rate of mogrosides V.

The invention provides a milk white fructus momordicae extract, fructus momordicae glycoside V and fructus momordicae glycoside of which are respectively larger than or equal to 40 percent and 98 percent. The invention also discloses a preparation method of the extract. Using fresh fructus momordicae as the raw material, the invention is obtained through the water extraction, the concentration, the enzymatic hydrolysis, the macroporous adsorption resin refining, the ion exchange resin decoloration, the concentration and the spray drying. The invention is characterized in that the process parameters of the steps which are suitable for the industrial production are found, the yield and the quality of the fructus momordicae extraction are all obviously improved, and obvious economic benefits and social benefits are obtained.

The invention discloses a method for improving the purity of mogroside V in mogroside. Fresh siraitia grosvenorii or dried siraitia grosvenorii serves as raw materials. The method includes the steps of 1, extraction, 2, preconcentration, 3, enzymolysis, 4, primary filtering, 5, resin adsorption and elution, 6, concentration and secondary filtering, 7, resin column desalting, 8, resin column decoloring, 9, further activated carbon decoloring, and 10, sterilization and drying. An adsorption column is used for adsorbing main effective substances in feed liquid, eluant is used for eluting the effective substances on the adsorption column, finally, the foreign smell of the eluant is removed through desalting resin, pigment is removed through decoloring resin, impurities are further removed through activated carbon adsorption, and the product is obtained after sterilization and drying. The final product is snow white, free of foreign smells, fresh and sweet in taste, lasting in later sweetness, similar to white granulated sugar and capable of being applied to sugar substitute products and weight loss and healthcare food, the sweetness is 500-1000 times that of granulated sugar, and meanwhile the calory is almost 0.

A method for extracting mogroside and water-soluble dietary fiber free of pesticide residue simultaneously comprises the following steps that (1) momordica grosvenori is washed and juiced, pomace is rinsed, and an extraction solution is obtained; (2) boiling, cooling and centrifugation are performed, and centrifugate is obtained; (3) an effluent is collected by aluminum oxide and an activated carbon chromatographic column which are connected in series front and back; (4) ultrafiltration membrane filtration is performed, and a trapped fluid and a permeate liquid are collected respectively; (5) nanofiltration and concentration are performed: an ultrafiltration liquid is filtered by a nanofiltration membrane, the trapped fluid and the permeate liquid are collected respectively, a nanofiltration trapped fluid is concentrated and dried, and the mogroside free of pesticide residue is obtained; the nanofiltration trapped fluid and the ultrafiltration trapped fluid are combined, concentrated and dried, and the momordica grosvenori water-soluble dietary fiber free of pesticide residue are obtained; the mogroside and water-soluble dietary fiber products are free of pesticide residue, the content of glucoside V reaches 90.6%, and the yield reaches 96.3%; the purity of the water-soluble dietary fiber reaches 95%, and the yield reaches 91%; the method is simple, the operation is simple and convenient, and the method is suitable for industrialization production.

The invention provides a method for extracting mogroside V. According to the method, fresh fructus momordicae serves as a raw material and is washed, smashed and extracted according to the following steps that (1) the fresh fructus momordicae is saccharifed; (2) aqueous extraction and concentration are conducted; (3) sedimentation and centrifugation are conducted; (4) adsorption and separation are conducted through macroporous resin, wherein multiple resin column groups are used for adsorption, resolution liquid is collected in sections, and according to different contents, combination is conducted in batches; (5) ion exchange resin is refined; (6) ethyl alcohol is concentrated and recycled; (7) silica gel is refined; (8) concentration and spray drying are conducted, so that mogroside V extract serving as a final product is obtained. According to the technology of refinement, various types of aglucone of fructose of the fructus momordicae are gathered in a bed layer in sections and the extracted mogroside V is high in purity, good in color and pure in taste.

The invention discloses a method for extracting high-purity mogroside V from siraitia grosvenorii, and relates to the extraction method of the mogroside V. The method includes the specific steps: raw material pretreatment, extraction, centrifugation, enzymolysis, ultrafiltration, nanofiltration, decolorization, concentration, microwave drying, and crushing. The membrane technique is adopted for separation and purification, only pure water is used as a solvent, an organic solvent is discarded, and the method has the advantages of simple operation, safe and environmental-protection products, simple process, high quality and low price, and can realize the continuous large-scale industrial production.

The invention relates to sweetening compositions containing from about 16% to about 75% mogroside V and from about 30% to about 95% total terpene glycosides on a dry weight basis, and wherein a filtered (0.2 μm) solution of the composition in water having a solids content of 1% w / v has an absorbance at 420 nm of about 0.55 or below. The invention also relates to methods of preparing such compositions.

This invention relates to a method for preparing Momordica grosvenori extracts at a low temperature, especially a method for preparing food raw material extract rich in vitamin C and sweetener extract rich in mogroside by combination of multi-stage fine filtration and polyol extraction at 40 deg.C or below. The method has such advantages as high resource utility, short production cycle, and retained Momordica grosvenori taste in the extracts.

The invention discloses a method for increasing the content of mogroside V. The method comprises the following steps: step I, dissolving jasmonic acid methyl ester into an ethanol solution of which the volume percentage is 20%, and preparing a 50mmol / L ethanol solution of the jasmonic acid methyl ester; dissolving the jasmonic acid methyl ester into ethanol, and preparing a 50-400[mu] mol / L jasmonic acid methyl ester solution; step II, inoculating a momordica grosvenori tissue culture seedling into a solid culture medium, wherein ethanol mother liquor of the jasmonic acid methyl ester is added into the solid culture medium when the solid culture medium is prepared, and thus the final concentration of the jasmonic acid methyl ester is 50-400[mu] mol / L; step III, transplanting the tissue culture seedling into a field, 50-60 days after pollination of momordica grosvenori, spraying the jasmonic acid methyl ester solution once in the morning, at noon and at night every day till water drops off from leaves, and continuously spraying for 10 days. The method is capable of effectively increasing the yield of the mogroside V and has the characteristics of being rapid in effect taking, low in cost, simple to operate, convenient to implement, free of toxin or residue in products and the like, and large-scale production of the mogroside V can be met.

The invention discloses a preparation method of fructus momordicae extract applicable to industrial production. The preparation method comprises the following steps: (1) washing and crushing fresh fruits of fructus momordicae; (2) adding a hydrophilic solvent, heating, conducting reflux extraction and filtering to obtain extracted liquor; (3) heating the extracted liquor, conducting vacuum concentration, cooling, standing and filtering to obtain concentrated liquor; (4) conducting tubular centrifugation to the concentrated liquor and then ultrafiltering to obtain filtrate; (5) conducting column adsorption by connecting more than three macroporous resin chromatographic columns to the filtrate, standing and washing, eluting respectively through the hydrophilic solvent and respectively collecting eluent; (6) respectively conducting nanofiltration to the eluent through nanofiltering films, and then concentrating until the brix degree is about 25-30, to obtain concentrated liquor; and (7) spray-drying the concentrated liquor, to obtain the fructus momordicae extract. By utilizing the method, a plurality of specifications of mogroside V extract products can be produced at a time, resin can be efficiently utilized, energy consumption can be reduced, the quality of the product can be guaranteed, the cost can be lowered, and the fructus momordicae extract is applicable to industrial production.

The present invention relates to a compound crystalline sweetener which contains the following components in parts by weight: 0.8 part of mogroside, 32-48 parts of erythritol and 32-48 parts of palatinitol. The 0.8 part by weight of mogroside, the 32-48 parts by weight of erythritol and the 32-48 parts by weight of palatinitol are added into 100-500 parts by weight of water in sequence, and the mixture is uniformly mixed and filtered to obtain a compound sweetener solution; by being programmed cooled, the compound sweetener solution is sufficiently crystallized; and after being filtered and vacuum dried, the compound crystalline sweetener is obtained. The sweetness of the prepared compound crystalline sweetener is 1-2 times that of sucrose. The compound crystalline sweetener can produce a sense of satiety after ingestion, does not cause dental caries, does not increase blood glucose levels, and also can increase the amount of bifidobacteria in vivo, has the advantages of not only being sweet and delicious in mouthfeel but also being safe and healthy, etc., and is suitable for the consumption of diabetes patients and people who love beauty.

The invention relates to a method for extracting mogroside, in particular to a method for extracting mogroside through supercritical CO2. The method is characterized by comprising the following steps: a, crushing fructus momordicae, adding a certain amount of ethanol aqueous solution, adding saccharifying enzyme accounting for 2-5 per mill of the weight of the fructus momordicae, uniformly stirring and stewing the solution for 2-3 h; b, extracting the crushed fructus momordicae through the supercritical CO2 to obtain extract liquor; and c, discharging, centrifugally removing impurities, decoloring and purifying supernatant through macroporous anion resin with strong basicity, eluting the supernatant through ethanol, recycling the ethanol, and carrying out concentrating, spray drying and crushing treatments to obtain a fructus momordicae extract. As tested by an HPLC (High Performance Liquid Chromatography) method, the weight content of mogroside V in the extract obtained by the extraction process is higher than 65%.

The invention discloses an extraction method for mogroside by taking fructus momordicae as a raw material. The method comprises the following steps of: by utilizing different degrees of capacities of adsorbing other ingredients and the mogroside in fructus momordicae extract by HPD-100 type macroporous resin, loading a sample at a specified speed and washing with ethanol solutions of different concentrations at different elution speeds; combining all eluted remaining liquor; and preparing a mogroside finished product by spray drying. Compared with the prior art in which the extract is subjected to a multiple column-loading adsorption method of adsorption resin and then decolorization resin and / or deodorization resin, the extraction method has the advantages that: a high-purity, decolorized and deodorized mogroside product can be obtained by only an adsorption separation process of strongly polar macroporous adsorption resin without decolorization and deodorization processes. The obtained mogroside has a color which is different from yellowish-brown color and light yellow color of the conventional mogroside, is white or almost white, and has pure sweetness, does not have bitter taste or has the traditional Chinese medicine taste; the content by weight of momordica total glycoside in the mogroside reaches up to over 95 percent; the content by weight of the mogroside V reaches over 65 percent.

The invention relates to sweetening compositions obtained from the Luo Han Guo fruit, a member of the Cucurbiticeae family. The compositions are free of bitter-tasting impurities, have a light colour and contain about 16-75% mogroside V and about 30-95% total terpene glycosides on a dry weight basis. A filtered (0.2 μm) solution of the composition in water with a solids content of 1% w / v has an absorbance at 420 nm of about 0.55 or below. Also disclosed is a method of preparing such compositions which includes a heating step to encourage the formation of melanoidins, highly coloured impurities, thereby permitting their removal by filtration providing a lighter coloured product.

A method for the treatment and / or prophylaxis of a viral infection in a subject is provided wherein the method comprises the steps of providing a therapeutically effective amount of a composition comprising an extract of the fruit of Siraitia grosvenori Swingle and administering the composition to the subject. The fruit from which the extract is derived is Luo Han Guo. The extract comprises at least one thterpene glycoside, which may be in the form of a mogroside compound. The extract has been shown to be effective in the treatment of viral infections such as hepatitis C and HIV. Also provided are pharmaceutical compositions comprising at least one thterpene glycoside, or an analogue, metabolite, precursor, derivative, pharmaceutically active salt or pro-drug thereof.

The invention discloses a preparation method of grosvenor momordica glycoside V with high purity, which has steps as follows: 1) the grosvenor momordica glycoside is dissolved in methanol and then filtered to obtain a filtrate; 2) acetone is added in the obtained filtrate for sedimentation and a sediment can be obtained by filtering; 3) the sediment is adsorbed by a normal phase silica gel column; 4) the adsorbed normal phase silica gel column is eluted by using a mixing solution of low carbon chain ester and ethanol as an elution agent, and elution liquid is collected; and 5) the grosvenor momordica glycoside V with high purity can be obtained by recycling and crystallizing the elution agent in the elution liquid. Compared with the prior art of twice column adsorbing methods of the normal phase silica gel column and expensive opposite phase silica gel column, the preparation method only needs separation and elution of the normal phase silica gel column once to obtain the grosvenor momordica glycoside V with good quality and purity of more than 98 percent. Compared with the prior art, the preparation method of the grosvenor momordica glycoside V with high purity is simpler in technique, shortens the production cycle and reduces the production operation difficulties and production cost.

Sweetener compositions useful as non-caloric replacements for sugars in food and beverages are provided by combinations of monk fruit extract (containing mogroside V) with rebaudioside A and B, which have improved taste profiles as compared to other non-caloric sweeteners.

The invention discloses a compound natural sugar-free sweetener, and the sugar-free sweetener comprises sugar alcohol, a stevia extract, namely rebaudioside A and a grosvenor momordica extract, namely mogroside V. The taste of the compound sweeter is better than that of the single natural sweeter, and the compound natural sugar-free sweetener can be applied in beverage catering industry and persons.

A composition includes Mogroside V and a Rebaudioside component in a weight ratio ≧1:1 and ≦6:1, wherein the Rebaudioside component consists of one or more compounds selected from the group consisting of Rebaudioside A, Rebaudioside B and Rebaudioside D. A method of purifying a Luo Han Guo extract includes contacting the Luo Han Guo extract with activated carbon and a macroporous polymeric adsorbent resin, an ion exchange resin, or both. A composition includes a Luo Han Guo extract, wherein Mogroside V constitutes from 50 wt % to 75 wt % of the Luo Han Guo extract and the composition includes from 0 to 13 wt % in total relative to the Mogroside V of aromatic glycosides, and from 0 to 15 ppm of semi-volatile organic compounds relative to the Mogroside V.

A purification method of flavored mogroside V comprises the steps as follows: (1) polyamide adsorption: a mogroside crude extract is dissolved in water, the obtained solution passes a polyamide resinchromatographic column, and an effluent is collected; (2) alkali adjustment and ultrafiltration: the pH value of the effluent is adjusted to range from 8 to 10, the effluent is left to stand and subjected to rough filtration and ultrafiltration, and filtrate is collected; (3) ion exchange adsorption: the filtrate sequentially passes an cation exchange resin column and an anion exchange resin column, and an effluent is collected; (4) decolorization and drying: the effluent passes a decolorizing resin column, an effluent is collected, concentrated and subjected to spray drying, and the flavoredmogroside V is obtained. In the product obtained with the method, the mass content of the mogroside V is larger than 60%, the yield is larger than or equal to 90%, the mass content of an after-bitterness source substance is smaller than 0.06%, the removal rate is larger than 99.5%, and the product has no after-bitterness, tastes fresh and cool and has pure taste, good uniformity and stable property. The method is simple, high in operability and suitable for industrial production.

The invention discloses a method for simultaneously extracting Mogroside V and VI and 11-O-based glucoside V. The method comprises the following steps: (1) dissolving Mogroside V refining mother solution, extracting by n-butyl alcohol to obtain a n-butyl alcohol layer; (2) concentrating, cooling, crystallizing, and filtering to obtain a crystal and crystallization mother solution, and drying the crystal to obtain the Mogroside VI; (3) concentrating the crystallization mother solution until the alcohol is not existent, dissolving, and passing through a polyamide chromatography column, collecting effluent, concentrating, and drying to obtain the Mogroside V; (4) eluting the chromatography column by using the low-concentration alcohol and the high-concentration alcohol, collecting high-concentration alcohol eluant, concentrating, cooling, crystallizing, filtering, and drying to obtain Momordica grosvenori 11-O-based glucoside V. The purity of the Mogroside VI obtained by the method is greater than or equal to 97%, and the yield is greater than or equal to 83%; the purity of the Mogroside V is greater than or equal to 89%, and the yield is greater than or equal to 89%; and the purity of the 11-O-based glucoside V is greater than or equal to 96%, and the yield is greater than or equal to 85%. The condition of the method is moderate, safe and environmental, and the method is suitable for the industrial production.

The invention discloses a method for promoting after-ripening of siraitia grosvenorii and belongs to the technical field of siraitia grosvenorii processing. The method comprises the following steps: a step (1) of picking green siraitia grosvenorii at 5:00 am to 7:00 am at a green siraitia grosvenorii picking season, lightly taking and lightly placing the green siraitia grosvenorii into a container, timely transporting the green siraitia grosvenorii to a warehouse, taking the picked green siraitia grosvenorii out of the container, and flatly laying the green siraitia grosvenorii one by one on a shelf; a step (2) of adjusting the temperature in the warehouse to 15-25 DEG C, causing the illumination conditions to be 30-60 W scattering white light, and performing illumination for 3-18 h every day, causing the illumination intensity to be 800-1580 lx, and performing processing for 6-9 d in total. According to the method, the raw material can be effectively utilized; first the postprocessing time is shortened, and the production efficiency is improved; second the content of momordica glycosides of siraitia grosvenorii prior to the processing is improved, and the raw material with a high content of mogroside-V is provided for the extraction of the momordica glycosides; third the raw material moulding during the after-ripening is prevented, the quality of momordica glycoside V extract is guaranteed, and the method has important effects and significance for development of the siraitia grosvenorii industry.

The invention provides a fermented fresh fructus momordicae wine and a method for making the same. The fermented fresh fructus momordicae wine is produced via primary fermentation, secondary fermentation and ageing of fermenting strains by using fresh fructus momordicae mash as a raw material and using cane sugar, corn steep liquor, citric acid and clean water as auxiliary materials. The fruit wine has the advantages of golden, clear, transparent and bright color, full-bodied, fresh and soft taste, coexistence of bouquet and fruit flavor, full and complete wine body and nobleness and elegance. The alcohol content can be formed as high caloric sugar and other contents in fructus momordicae are degraded by microorganisms during brewing. The fructus momordicae wine has good biological activity as the loss of sweet mogrosides, flavone, VC and other active ingredients is small, thereby guaranteeing the health efficacy of the fructus momordicae. Fresh fructus momordicae wines with different flavors and alcohol contents can be brewed by preferring strains with different fermenting characteristics for fermentation so as to meet requirements of different consumers. The method has the advantages of simple manufacturing technique, short fermenting period, high production yield and low manufacturing cost.

Novel mogrosides and methods for heir purification are provided herein. In addition, compositions comprising said novel mogrosides and methods for preparing the same are provided. The present invention relates generally to novel mogrosides, as well as compositions comprising such novel mogrosides, including consumables. The present invention further extends to methods of purifying such novel mogrosides, methods for preparing compositions (e.g., consumables) comprising such novel mogrosides and methods of enhancing the flavor or sweetness of consumables using these novel mogrosides.

The invention discloses a method for preparing high-quality dried momordica grosvenori. The method comprises the following steps: A) performing after-ripening on momordica grosvenori; B) washing the momordica grosvenori and removing water; C) punching; D) ultraviolet disinfection; E) dynamic vacuum microwave drying; F) sealing and packaging. The yellow dried momordica grosvenori produced by the method has bright color like the fresh fruit, so that the stability of natural carotenoid can be ensured, the loss of efficacy and nutrition is greatly reduced; the retention rate of mogroside V is high, and mouthfeel and flavor are close to the fresh fruit. In particular, the sweet taste is pure and cool, and the soaked water is golden yellow and bright. The process is simple and easy to control; the operation process is simple and convenient without repeat; the drying time is short; during the drying process, the method cannot generate toxic and harmful substances; the energy consumption is low. Compared with the normal electrical heating method, the method can save energy for 50% above; compared to the existing microwave drying method, the method can save energy for 40% above. The obtained dried momordica grosvenori is sanitary and clear, low in possibility of getting damp, durable in storage, long in storage time, and good in edible safety.