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.
ABSTRACT
Objective To carry out a systematic study on the chemical constituents in the fruits of Momordica grosvenori. Methods To isolate pure compounds by using repeated column chromatography,while the structure of a new compound was determined by detailed spectral analysis. Results Four cucurbitane triterpenoid glycosides, mogroside Ⅱ E (Ⅰ), mogroside Ⅲ (Ⅱ), grosmomoside Ⅰ (Ⅲ), and mogroside Ⅴ (Ⅳ) were isolated from the 50% ethanolic extract of the fruits of M. grosvenori. Conclusion Grosmomoside Ⅰ is a new compound identified as mogrol-3-O-β-D-glucopyranoside-24-O-{[β-D-glucopyranosyl (2-1 ) ]- [β-D-glucopyranosyl (6-1 ) ]-β-D-galactopyranoside } and the other three compounds are known compounds.
ABSTRACT
Objective To study the chemical constituents in the fruits of Momordica grosvenori. Methods Isolation and purification of the constituents were carried out on column chromatography. Their structures were identified by NMR and MS spectral analyses. Results Ten compounds were isolated and elucidated as kaempferol (Ⅰ), kaempferol 7-O-?-L-rhamnopyranoside (Ⅱ), kaempferitrin (Ⅲ), mogroside ⅡE (Ⅳ), mogroside Ⅲ (Ⅴ), kaempferol 3-O-?-L-rhamnopyranoside-7-O-[?-D-glucopyranosyl (1-2)-?-L-rhamnopyranoside] (Ⅵ), mogroside ⅣA (Ⅶ), grosmomoside Ⅰ (Ⅷ), mogroside Ⅴ (Ⅸ), and mogroside ⅡA1 (Ⅹ). Conclusion Compounds Ⅶ and Ⅹ are new natural products, and Ⅰ is isolated from the fruits of M. grosvenori for the first time.
ABSTRACT
Objective To carry out a systematic study on the chemical constituents in the fruits of Momordica grosvenori. Methods To isolate pure compounds by using repeated column chromatography, while the structure of a new compound was determined by detailed spectral analysis. Results Four cucurbitane triterpenoid glycosides, mogroside Ⅱ_E(Ⅰ), mogroside Ⅲ(Ⅱ), grosmomoside Ⅰ (Ⅲ), and mogroside Ⅴ (Ⅳ) were isolated from the 50% ethanolic extract of the fruits of M. grosvenori. Conclusion Grosmomoside Ⅰ is a new compound identified as mogrol-3-O-?-D-glucopyranoside-24-O-{[?-D-glucopyranosyl(2-1)]-[?-D-glucopyranosyl (6-1)]-?-D-galactopyranoside} and the other three compounds are known compounds.