High-performance liquid chromatographic analysis of the major sweet principle to Lo Han Kuo fruits

An analytical high-performance liquid chromatographic (HPLC) procedure has been developed for the triterpene glycoside mogroside V, the principal intensely sweet constituent of Lo Han Kuo fruits (Thladiantha grosvenori (Swingle) C. Jeffrey). Concentration levels of this compound in whole, dried frui...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1985-05, Vol.33 (3), p.348-350
Main Authors: Makapugay, Helena C, Nanayakkara, N. P. Dhammika, Soejarto, Djaja D, Kinghorn, A. Douglas
Format: Article
Language:English
Subjects:
Analytical, structural and metabolic biochemistry
Biological and medical sciences
chromatographie
chromatography
cromatografia
Food industries
Fruit and vegetable industries
fruits
frutas
Fundamental and applied biological sciences. Psychology
Other biological molecules
Terpenes, steroids. Hormones
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Summary:An analytical high-performance liquid chromatographic (HPLC) procedure has been developed for the triterpene glycoside mogroside V, the principal intensely sweet constituent of Lo Han Kuo fruits (Thladiantha grosvenori (Swingle) C. Jeffrey). Concentration levels of this compound in whole, dried fruits, originating from the People's Republic of China, were in the range of 0.81-1.29% w/w. Highest mogroside V levels occurred in the endocarp of the fruits rather than in the peel or in the seeds.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00063a007