Influence of diferent dehydrations on active components in fructus momordicae
10.3760/cma.j.issn.1673-4246.2015.12.014
- VernacularTitle:不同干燥方法对罗汉果中主要有效成分含量的影响
- Author:
Zhiyun YANG
;
Weiwen RAO
;
Yongcheng LONG
- Publication Type:Journal Article
- Keywords:
Momordica grosvenori;
Microwave-vacuum drying;
Mogroside Ⅴ;
Ascorbic Acid
- From:
International Journal of Traditional Chinese Medicine
2015;37(12):1114-1117
- CountryChina
- Language:Chinese
-
Abstract:
Objective To compare the different dehydrations of microwave-vacuurn drying and high temperature drying on contents of the major effective in fructus momordicae.Methods Using two different drying methods for processing of fructus momordicae, the mogroside Ⅴ, vitamin C in dried products which was determined by high performance liquid chromatography (HPLC) was used to a main indicator for comparing different drying methods.Results The contents of mogroside Ⅴ in fructus momordicae which processed by microwave-vacuum drying, microwave-vacuum drying after ripening treatment and high temperature drying were 1.14％, 1.19％ and 0.60％;the contents of vitamin C were 0.21％, 0.30％ and 0.000 06％.Conclusion The processing method of microwave-vacuum drying to keep active components is obviously better than which of high temperature drying.
