Separation And Purification Of Momordica Charantia Saponins,Identification Of Structure And The Technology Of Momordica Charantia Granules

Momordica charantia not only had good edible value,but also had good medicinal value,it had the name of"medicinal vegetables".The extremely important pharmacological effect of Momordica charantia was hypoglycemic effect.Because bitter taste,unacceptable and how to more convenient,comfortable,effective consumption of Momordica charantia had become the subject of this experiment.This paper selected the fresh Momordica charantia as raw material,through enzymatic hydrolysis process optimization,a kind of good solubility Momordica charantia powder preparation,and the Momordica charantia saponins separation,purification,structure identification and studied of the nature of the Momordica charantia powder,and then by enzymolysis Momordica charantia powder as raw materials,after a single-factor experiment,the well-exposed Momordica charantia granules,and the finished product properties determination,The freeze-drying technology was chosen in the experiment,which could preserve the color of Momordica charantia and reduce the loss of functional components.The research results of this paper were as follows:1.Using the content of saponins as the evaluation index,the orthogonal optimization test was carried out on the basis of single factor test,using cellulase:pectinase as 1:1 to act on the pulp of Momordica charantia.The results showed that the content of saponins was 14.78 mg/g when the time was 55 min,the enzyme addition amount was 2.4,the enzymatic hydrolysis temperature was 50?,and the p H was 3.5.2.The structure of saponins in Momordica charantia was analyzed by HPLC and NMR.The extraction,separation and purification of the saponins in Momordica charantia were carried out.The momordicoside L was taken as the control and analyzed by HPLC,the conclusion was that momordicoside may contain momordicoside L.The purified saponins were dissolved in methanol,and ¹H-NMR and ¹³C-NMR were determined by using tetramethylsilane as internal standard.It was concluded that the substance may be a glycoring,a?-D configuration,and two sugars exist in the compound.3.The reaction surface optimization experiment was carried out on the basis of single factor experiment with papain acting on Momordica charantia seeds.The results were as follows:The optimum enzymatic hydrolysis process was 57.74?,196.60 min,3104 U and p H is 6.13.4.The microstructure of Momordica charantia powder was analysed by scanning electron microscope and particle size analyzer;The water distribution in Momordica charantia powder was analysed by LF-NMR;The type and quantity of free amino acids in Momordica charantia powder were analysed by amino acid analyzer;The volatile components in Momordica charantia powder were analysed by GC-MS;In contrast to the original Momordica charantia powder,antioxidant properties of Momordica charantia powder were evaluated by DPPH,ABTS free radical scavenging rate and total reducing force;Using white bread and glucose as reference and GI value as index,the in vitro hypoglycemic ability of enzymatic hydrolysis of Momordica charantia powder was evaluated.The conclusions were as follows:The enzymatic hydrolysis of Momordica charantia powder had good solubility,uniform particles,abundant free amino acids,and high flavor substances,mainly from aldehydes,acids and alcohols;The water content of Momordica charantia powder was in three states:combined water,immobilized water and free water,and the proportions were 1.04%,0.6%and 98.4%,respectively.;The scavenging rates of DPPH and ABTS were 78.0%and 80%,respectively,and the total reducing power was 0.468,which showed good antioxidant activity;Taking white bread and glucose as reference,the glycemic index of Momordica charantia powder were 60.5%and54.78%,respectively,indicating that the Momordica charantia powder after enzymatic hydrolysis was a low GI food.5.Using enzymatic hydrolysis of Momordica charantia powder as raw material,the supplemental amount was determined based on the results of single factor experiment,and the sensory,moisture content,solubility,punch stability,caking rate,WSI,WAI and GI values of the finished product were determined.The experimental results were as follows:The mass ratio of enzymolysis Momordica charantia powder to xylitol,malic acid and citric acid,skim milk powder and inulin were 1:1.2,1:0.06,1:1.4,1:0.83,respectively,and the total value of sensory evaluation was 92.8;The water content in Momordica charantia granules was 2.76%;The water solubility and water absorption were 76.1%and 78%,respectively;The punch stability was 5.25%,and the agglomeration rate was 0.3%,the properties were stable and the solubility was good.With reference to white bread and glucose,the glycemic index of Momordica charantia granules ware 33.86%and 29.83%,respectively,the Momordica charantia granules belonged to low GI food.