Study on Lo Han Fruit

Lo Han Fruit(Momordica grosvenori Swingle) is the dried fruit of Luo Han Guo, a perennial climbing vine in the family Cucurbitaceae. It is cool in nature, sweet in taste and non-toxic. It enters the lung and large intestine channels. It has the effects of moistening the lungs to relieve coughs, cooling the blood and lubricating the bowels. It is used to treat lung fire and dry coughs, sore throat and loss of voice, dry bowels and constipation, etc. (Fu Shengxian et al., 2011; Jia Honglin et al., 2011). The counties of Yongfu and Lingui in Guangxi are the cultivation and origin centers of Lo Han Fruit, which has a medicinal history of more than 300 years in Chinese folk medicine (Bai Xianda et al., 2009). The Ministry of Health and the Administration of Traditional Chinese Medicine have included it in the first batch of “species that are both food and medicine”. The author will now summarize the habitat, geographical distribution, main cultivated varieties, breeding techniques, chemical composition, pharmacological effects and resource development and utilization of Lo Han Fruit, in the hope of providing a reference for in-depth research and development and utilization of Lo Han Fruit resources.

1 Habitat, geographical distribution and main cultivated varieties of Luo Han Guo

Luo Han Guo is a native medicinal herb of Guangxi, with strict habitat requirements. It is mainly distributed vertically in subtropical areas with an altitude of 250–1000 m above sea level, and is often found in areas with plants such as moss, orchids, Camellia oleifera forests and bamboo forests. Luo Han Guo requires areas with large day and night temperature differences and a humid environment. The optimum temperature is 25-30°C, and the relative humidity is 70%-85%. It is a short-day plant that likes light but does not tolerate strong light, and is afraid of frost. It is suitable for cultivation in red and yellow loam soil with good drainage, rich organic matter, and loose and moist soil.

Lo Han Fruit is mainly distributed in some areas of Guangxi, Guangdong, Hunan, Fujian, Jiangxi and other provinces (regions), with a relatively scattered distribution and a narrow geographical distribution. Among them, Guangxi has the most extensive distribution, from Pubei County in the south to Lingui County in the north, from Lingyun County in the west to Zhaoping County in the east. The largest cultivation areas are in Lingui, Yongfu, Xing'an, Ziyuan, Longsheng and Lingchuan in Guilin, which is also China's largest Lo Han Fruit production base.

There are many cultivated varieties of Lo Han Fruit, the main ones being Qingpi, Changtan, Lajiang and Dongguo. Bai Longhua et al. (2007) conducted a comprehensive evaluation of 21 Lo Han Fruit varieties, with the following results There are many cultivated varieties of Lo Han Fruit, the main ones being Qingpi, Changtan, Lajiang and Dongguang. Bai Longhua et al. (2007) conducted a comprehensive evaluation of 21 Lo Han Fruit varieties, and the results showed that the top 10 were all Qingpi varieties, with Qingpi No. 3, Qingpi No. 4 and Bolin No. 3 being the most widely used. In 2008, the Guangxi Institute of Botany and its partners used the sexual hybridization technique between diploid and tetraploid to obtain artificial triploid Lo Han Fruit (Li Feng et al., 2008). Compared with the current main cultivars of Luo Han Guo, the triploid Luo Han Guo not only has larger flowers and leaves, but also grows vigorously, buds and blooms early, and the fruit is either seedless or has very few seeds. The content of sweetener V is higher than that of its parent plant. Therefore, the new germplasm triploid Luo Han Guo has broad prospects for popularized cultivation and will play an important role in promoting the development of the Luo Han Guo industry.

2 Luo Han Guo propagation techniques

The methods of propagating Lo Han Fruit seedlings include: layering, cuttings, grafting, and seeds. In recent years, Guilin Berlin Biotechnology Company and Guangxi Institute of Botany and other units have achieved certain results in the breeding, virus removal and rapid propagation of excellent Lo Han Fruit strains. At present, tissue culture seedlings of Berlin and Qingpi varieties have been widely promoted in Lo Han Fruit producing areas. At the same time, many attempts and discussions have been carried out on the cultivation of Lo Han Fruit from hillside planting methods to flatland cultivation techniques (Fan Chengbiao, 2008).

3 Chemical composition of Luo Han Guo

3.1 Cucurbitane-type triterpenoid components

The cucurbitane-type triterpenoid components currently extracted and identified from the fruit of Luo Han Guo are: Luo Han Guo Glucoside IV, Luo Han Guo Glucoside V, Luo Han Guo Saponin IVA, Luo Han Guo Diol I benzoate, monk fruit neo-glycoside, monk fruit glycoside Ⅲ, monk fruit saponin ⅡA1, saponin Ⅰ, 11-oxo-monk fruit glycoside Ⅴ, monk fruit ⅡE, monk fruit glycoside ⅢE, monk fruit glycoside A, etc. (Yang Xiwei et al., 2008). The above ingredients are the main sweetening components of Luo Han Guo, with a total content of 3.755% to 3.858% in the dried fruit. Luo Han Guo Glucoside V is 256 to 344 times sweeter than sucrose; Simonin I is the sweetest component of the cucurbitane triterpenoid glycosides, and the concentration of 5000 ppm of simenoside I is 563 times the sweetness of 5% sucrose. The following cucurbitane compounds have been extracted and identified from the root of Luo Han Guo: Luo Han Guo acid A and Luo Han Guo acid B (Wang Xuefen et al., 1996), and Luo Han Guo acid E (Si Jianyong et al., 1999).

3. 2 Flavonoid components

Si Jianyong et al. (1994) isolated several flavonoid glycosides from fresh Lo Han Fruit, the structures of which are: kaempferol-3-O-a-L-rhamnopyranoside-7-O-[β-D-glucopyranosyl (1-2)-a-L-rhamnopyranoside],kaempferol-3,7-a-L-dirhamnoside, dehydrodimer-4-O-beta-D-glucoside. Liao Riquan et al. (2008) isolated and identified rohancoside, bis[5-formylfurfuryl] ether, 5-hydroxymethylfurfural, magnolol, kaempferol, kaempferol-3,7-O-a-L-rhamnoside, and succinic acid from Luo Han Guo. among which bis[5-formylfurfuryl] ether, 5-hydroxymethylfurfural, and magnolol were first isolated from the fruit of Siraitia grosvenorii. Yang Xiuwai et al. (2008) isolated kaempferol from the fruit of Siraitia grosvenorii. Chen Quanbin et al. (2005b) extracted the flavonoid glycosides quercetin and kaempferol from the leaves of the monk fruit.

3. 3    Proteins, amino acids and sugars

Xu Weikun and Meng Lishan (1986) measured the protein content of dried Luo Han Guo fruit to be 8.70%–13.35%. They also determined the types and contents of amino acids in the hydrolysates of dried fruit, and proved that the hydrolysates of dried Luo Han Guo fruit contain 17 amino acids in addition to tryptophan, including 8 essential amino acids for the human body. The highest contents are of aspartic acid and glutamic acid. According to Xu Weikun and Meng Lishan (1980), the content of reducing sugars in dried Lo Han Fruit fruit is 16.11% to 32.74%, and the total sugar content is 25.17% to 38.10%, indicating that the dried Lo Han Fruit fruit contains a high sugar content. In addition, Chen Quanbin et al. (2003) isolated two polysaccharide components, SGPS1 and SGPS2, from fresh Lo Han Fruit fruit, and determined by HPLC that the relative molecular masses were 430,000 and 650,000, respectively. Li Jun et al. (2005) extracted polysaccharides from fresh Lo Han Fruit fruit by hot water, and obtained two components with with relative molecular masses of 430,000 and 650,000, respectively. The monosaccharide composition is glucose, rhamnose, xylose, arabinose, galactose and glucuronic acid.

3. 4 Inorganic elements

The ripe fruit of Luo Han Guo contains 24 inorganic elements. The content of harmful elements to the human body is very low, and there are 16 essential elements for the human body. The higher content elements are potassium (12290 mg/kg), magnesium (550 mg/kg), calcium (667 mg/kg), iron (29.21 mg/kg), and manganese (22.68 mg/kg). Luohan fruit contains 2-4 times more selenium than grain, reaching 0.1864 mg/kg. Elemental selenium has a good effect in the prevention and treatment of coronary heart disease, anti-cancer and anti-aging, while magnesium is involved in the composition of various enzymes in the human body and has the functions of anti-blood vessel embolism and protecting myocardial cells.

3. 5 Other ingredients

The fresh fruit of Luo Han Guo contains D-mannitol, which is 0.55–0.65 times sweeter than sucrose and has the effect of relieving coughs, preventing and treating acute renal failure, and treating acute glaucoma. The ripe, fresh fruit is rich in vitamin C, with a content of 0.313–0.510 mg/kg. However, the vitamin C content in dried fruit is lower due to decomposition and oxidation (Li Haibin et al., 2006). The seeds and kernels of Luo Han Guo contain 27%–33% oil, of which the essential fatty acids include linoleic acid, oleic acid, palmitic acid, etc. (Si Jianyong et al., 1999). The seed oil of Luo Han Guo also contains a variety of fatty aldehyde substances such as Farnesol, Decanal, Capanal, Valeraldehyde, and Hexanal. Its main chemical component is Farnesol, which accounts for 52.4% of the total content (Li Shuang et al., 2003). Chen Quanbin et al. (2006) used HPLC to measure the squalene content in the seed oil of Luo Han Guo, which reached 12.5%. The crude starch content of the two-year-old dried root was 44.23%, the pure starch content was 30.89%, and the whiteness of the starch was 94.5% (Chen Quanbin et al., 2002). Ultrasonic treatment of the residue of the Luo Han Guo fruit can be used to extract lignin, the basic unit and composition of which is basically the same as that of ordinary lignin. Water-insoluble dietary fibre can also be extracted from the residue of the Luo Han Guo fruit by enzymatic and chemical methods (Pan Yingming et al., 2003). In addition, Chen Quanbin et al. (2003) measured volatile components such as β-damascone from the Luo Han Guo extract; Li Jun et al. (2007) isolated cyclo- (leucine-proline) [cyclo- (Leu-Pro)], 1-acetyl-β-carboline (1-acetyl-β  - carboline], 5-hydroxy-2-furaldehyde (5-hydroxy-2-furaldehyde), cyclo- (alanine-proline) [cyclo- (Ala-Pro)], β-sitosterol, vanillic acid and other compounds.

4 Pharmacological effects of Luo Han Guo

4.1 Expectorant, antitussive and antiasthmatic effects of Luo Han Guo glycosides

Luo Han Guo and its extracts can significantly reduce ammonia-induced cough in mice, prolong the latency of SO2-induced cough in mice, increase the phenol red excretion of the trachea in mice and increase the expectoration of rats (Zhou Xinxin and Song Junsheng, 2004). Wang Ting et al. (1999) gave mice different doses of Luo Han Guo sweet glycoside by gavage. The results showed that the antitussive effect of Luo Han Guo sweet glycoside increased with increasing dose, that Luo Han Guo sweet glycoside could inhibit ammonia-induced cough in mice, and that it could promote the movement of mucus in the esophagus of frogs.

4.2 Antibacterial effect of Luo Han Guo extract

Su Huanqun and Chen Zaiyi (2003) used a laboratory turbidimetric method to study the effect of Luo Han Guo extract on the growth of Streptococcus mutans (S. mutans). The results showed that Luo Han Guo extract can inhibit the growth and acid production of S. mutans, indicating that Luo Han Guo extract has the effect of inhibiting the cariogenic effect of S. mutans. The ethanol extract of the leaves and stems of Luo Han Guo has an inhibitory effect on the activity of Pseudomonas aeruginosa and Escherichia coli (Ye Min and Zhou Ying, 2008).

4. 3   The effect of monk fruit extract on immunity enhancement

Monk fruit water extract can enhance the humoral and cellular immune functions of normal rats, and enhance the non-specific immune function of mice. Gavage with 25 g/kg monk fruit water extract can significantly antagonize the decrease in monocyte phagocytic function caused by hydrocortisone (Su Huanqun and Chen Zaiyi, 2003). Monk fruit sweeteners can significantly improve the proliferative effect of cyclophosphamide (CTX) on immune-suppressed mouse T cells and the phagocytic function of macrophages (Wang Qin et al., 2001). Li Jun et al. (2008) gavaged mice with different doses of monk fruit saponin. The results showed that monk fruit saponin extract can significantly increase the mass of organs such as the thymus and spleen and other organ masses, and the percentage and phagocytic index of macrophages in the abdominal cavity that phagocytized chicken red blood cells increased significantly. It also increased the indices of the mouse thymus and spleen and the lymphocyte transformation rate, and increased the mouse serum lysozyme level, indicating that the monk fruit extract has a certain effect of enhancing immune function.

4. 4 The gastrointestinal motility-promoting effect of monk fruit extract

Liu Ting et al. (2007) prepared isolated ileum and trachea from healthy guinea pigs and added a certain concentration of histamine solution and loganin V to study the effect of loganin V on the gastrointestinal tract. The results showed that 5.00 g/L of monk fruit glycoside V can significantly antagonize histamine-induced contraction of the ileum, and 2.50 and 1.25 g/L doses of monk fruit glycoside V have a significant antagonistic effect on histamine-induced tracheal spasm. 0.1~100.0 mg/mL monk fruit water extract has a potentiating effect on the spontaneous activity of isolated intestinal tubes from rabbits and dogs, It has an antagonistic effect on the contraction of isolated intestinal tubes in dogs, rabbits and mice caused by barium chloride or acetylcholine, and the relaxation caused by adrenaline, and can restore the spontaneous activity of the intestinal tube (Wang Qin et al., 1989). After being given a high or low dose of monk fruit extract, mice had a significantly increased number of bowel movements, both in normal mice and in mice suffering from constipation due to dehydration (Wang et al., 1999).

4. 5 Antioxidant effect of Luo Han Guo extract

Luo Han Guo sweet glycosides have a certain scavenging effect on both hydroxyl and superoxide anion radicals, can reduce the occurrence of red blood cell hemolysis, inhibit the production of malondialdehyde in liver mitochondria and rat red blood cells during autoxidation hemolysis, inhibit lipid peroxidation in rat liver tissue, and protect liver tissue from peroxidation damage induced by Fe2+ and H2O2. Yao Jiwei et al. (2009) found that the swimming time of Kunming male mice was significantly prolonged after they were given Luo Han Guo extract by gavage. After measuring the content and activity of the corresponding enzymes, they concluded that Luo Han Guo extract had a significant inhibitory effect on the increase in malondialdehyde content in mouse liver tissue, and could also promptly remove free radicals produced during exercise, effectively inhibiting lipid peroxidation.

4. 6 Anti-cancer effect

Takao Kijima (2003) used 2,2-dimethylolbutyric acid as a starting agent and furbol ester as a cancer-promoting agent to test the anticancer effect of Luo Han Guo extract on mice. The results showed that Luo Han Guo glycoside V has a strong anticancer effect, indicating that Luo Han Guo glycoside has a certain anticancer effect.

4. 7 Hepatoprotective effect

Luo Han Guo water extract was given to mice with elevated serum glutamic pyruvic transaminase in the liver caused by carbon tetrachloride and thioacetamide (TAA). The results showed that Luohan fruit water extract can significantly reduce the content of glutamic pyruvic transaminase and has a significant hepatoprotective effect (Wang Qin et al., 1999); Luohan fruit extract has a significant protective effect on liver tissue and membrane structure damage caused by exercise in mice (Yao Jiwei et al., 2008), indicating that Luohan fruit extract has a certain hepatoprotective effect.

4. 8 Other effects

Lo Han Fruit flavonoids can prolong the clotting time of mice, and have certain anti-thrombosis and anti-platelet aggregation effects (Chen Quanbin et al., 2005a), thus indicating that Lo Han Fruit has certain effects of activating blood circulation and resolving blood stasis. Lo Han Fruit extract can significantly reduce the total cholesterol and triglyceride levels in mouse serum, and increase the high-density lipoprotein cholesterol level (Zhao Yan et al., 2008), suggesting that Luo Han Guo has a role in regulating blood lipids. When subjects were given a one-time oral dose of 30% Luo Han Guo sweetener 200 mg/kg, it was found that consuming Luo Han Guo sweetener had no significant effect on blood glucose levels in healthy adults (Xu Qing et al., 2007), suggesting that Luo Han Guo can be used as a sugar substitute for diabetics.

4. 9 Toxicity

Su Xiaojian et al. (2005) gave Luo Han Guo sweeteners to mice by gavage and found that the LD50 of mice was >10 g/kg, which is practically non-toxic. They also found that giving a dog an equivalent of 360 times the adult dosage of Luo Han Guo sweeteners (3.0 g/kg) by gavage for 4 weeks not only did not cause significant changes in the dog's liver and kidney function, blood sugar, hematological indicators, urine sugar did not change significantly, and there was no significant effect on the morphological changes of the heart, liver, spleen, lungs and kidneys. Mice were given 0.3 mL/10 g (body weight) of freeze-dried Luo Han Guo water extract solution orally every day, and no deaths were found after one week. Mice were given crude Luo Han Guo extract orally, mild sedation and laxative effects were only observed at a dose of 15 g/kg (Kasai et al., 1987). The above results all indicate that Luo Han Guo extract is a basically non-toxic substance.

5 Development and utilization of Luo Han Guo resources

5. 1 Application in the pharmaceutical industry

Lo Han Fruit has the effects of cooling the blood and relieving summer heat, lubricating the intestines and promoting bowel movements, resolving phlegm and relieving cough, soothing the stomach, clearing the lungs, and generating body fluid to quench thirst. It is clinically used to treat dry bowel, constipation, hypertension, and respiratory system diseases. It also has certain antibacterial effects and is also effective in treating digestive system diseases. At present, Luo Han Guo is the main ingredient in a number of Chinese medicines, including Luo Han Guo throat tablets, cough suppressant and expectorant mixture, Luo Han Guo cough syrup, cough suppressant and asthma tablets, and Luo Han Guo cough suppressant (Li Shuang et al., 2003).

5. 2 Application in food and health products

Monk fruit sweeteners are highly sweet, have a low caloric value, are water-soluble and thermally stable. They are non-toxic, safe for consumption, and have no peculiar smell, so they are widely used in the food and health product industries. In recent years, Luo Han Guo has been made into foods and health products such as juice powder, fruit cakes, persimmon soup, bread, fruit herbal tea, and single crystal rock sugar. Luo Han Guo is also very popular in foreign markets. Japan, South Korea, the United Kingdom, Singapore, and other countries have successively approved Luo Han Guo as a food additive. In particular, high-end throat lozenges and Luo Han Guo juice made from Luo Han Guo are very popular in Japan.

5. 3 Other applications

Modern medicine has confirmed that the fruit of the monk fruit contains scavenger substances and ingredients with the same effect as SOD, which can effectively remove free radicals in the human body and help maintain healthy skin. Monk fruit can be used to prevent and treat freckles, chloasma, acne, obesity, and for the treatment of skin rashes and hair loss. It can also prevent tooth decay, and accordingly a variety of corresponding products can be developed. In addition, the root and leaves of the monk fruit also have certain health and medicinal value, so further research is needed to expand and make full use of the monk fruit resources.

6 Prospects

At present, there has been some research on the habitat, composition, and pharmacology of monk fruit. Liang Chengqin et al. (2005) concluded from a quantitative analysis of the literature on monk fruit that research on monk fruit focuses on basic research and applied research, and concluded that research on seedling technology for improving the yield and quality of Lo Han Fruit is relatively rare in the same field. They believe that the current focus should be on further exploring seedling resources and expanding the cultivation area of Lo Han Fruit. In addition, diseases such as root-knot nematode disease, viral disease and powdery mildew have always plagued and affected the sustainable and healthy development of the Lo Han Fruit industry. Therefore, efforts should be made to strengthen the selection of disease-resistant Lo Han Fruit plants and research on Lo Han Fruit diseases, using genetic modification techniques to cultivate Lo Han Fruit varieties resistant to nematode, viral and powdery mildew diseases.

At the same time, the current destruction of Lo Han Fruit resources and the degeneration of germplasm are serious, and it is difficult to significantly improve the quality of germplasm using conventional breeding methods. Applying polyploid breeding techniques to cultivate new varieties of Lo Han Fruit is an effective way to overcome the defects of the original varieties and an effective way to improve plant disease resistance and other aspects. Since the monosaccharide only exists in the flesh and peel of the fruit, the seeds do not contain the monosaccharide and contain a large amount of seed oil and other substances with no effective pharmacological activity, which increases the difficulty of extraction and purification and production costs, therefore, breeding seedless Lo Han Fruit with a higher monosaccharide content than conventional varieties and a high utilization rate of the whole fruit is of milestone significance for the development of the entire Lo Han Fruit industry.

Reference

[1]Bai L H，Ma X J，Mo C M，Shi L，Feng S X，Jiang X J. 2007. Study   on   quantitative   assessment   of   Siraitia  grosvenori germ plasms by general index［J］. China Journal of Chinese Materia Medica，32（23）：2482-2484.

[2]Bai X D，Zhao H，Tang G S，Wu Z，Zou L X. 2009. Analy- sis  of meteorological  condition  influence  on  growth  of  Si- raitia grosvenori［J］. Acta Agriculturae Jiangxi，21（7）：113- 116.

[3]Chen Q B ，Chen H Y ，Li J ，Yi X H ，Su X J. 2003. Deter- mination    of   molecular    weight    of    Siraitia   grosvenori polysaccharides by HPLC［J］. Chinese Traditional and Herbal Drugs，34（12）：1075.

[4]Chen Q B，Cheng Z Q，Yang J X，Yi X H，Dong C M. 2006. Extraction and structure identification of Siraitia grosvenori squalene［J］. Guihaia，26（6）：687-689.

[5]Chen Q B，Shen Z S，Wei Z B，Zhong Z X. 2005a. The study on the pharmacological function  of stimulate  circulation to end  stasis  of flavone from  Siraitia grosvenori［J］.  Guangxi Sciences ，12（4）：316.

[6]Chen  Q  B ，Tang  G  M ，Yi  X  H.  2002.  The  extraction  and character of Siraitia grosvenori root［J］.  Food  Science ，23 （4）：37-41.

[7]Chen Q B ，Yang J X ，Cheng Z Q ，Yi X H. 2005b. The de - termination of total flavonoids in Momordica grosvenori leaf by RP-HPLC［J］. Guangxi Sciences ，12（1）：43-45.

[8]Fan   C   B.   2008.   Preliminary  report  on  cultivating  Siraitia grosvenori in the flat［J］. Guangxi Tropical Agriculture，（1）： 6-7.

[9]Fu S X，Qin F，Su L R. 2011. Effect of different cultural media on  seedling  growth  and  fruit  quality  of  Siraitia grosvenori ［J］. Journal of Southern Agriculture，42（4）：429-431.

[10]Jia H L，Zhou F J，Xu H Y，Wan X Y，He B，Liang Q Y，Gong Y  H.  2011.  Optimization  of  culture  conditions  for  fresh pollens of Siraitia grosvenori［J］. Journal of Southern Agri- culture，42（2）：134-136.

[11]Li H B，Wang Y，Li J F，Li X M. 2006. Chemical constituent of Siraitiagrosvenori and its applied studies［J］. Food Re- search and Development，27（2）：85-87.

[12]Li  S ，Wang  H  S ，Zhang  G  Y.  2003.  Chemical  constituent  in  seed  of Siraitia grosvenori［J］.  Guangxi  Medical  Journal， 25（5）：850-852.

[13]Li F，Jiang X J，Jiang S Y ，Huang X Y ，Qin J S ，Liu F Y. 2008. The successful culture of seedless Siraitia grosvenori ［J］. Guihaia，28（6）：727.

[14]Li J，Chen H Y，Deng S P，Su X J，Yi X H. 2005. Study on the  extracting  technique  of  polysaccharides  from   Siraitia grosvenori［J］. Journal of Chemical World，（5）：277-280.

[15]Li J ，Huang X S，Zhang Y J. 2007. The study on the chemi - cal constituent of Siraitia grosvenori［J］.  China  Journal  of Chinese Meteria Medica，32（6）：548.

[16]Li J ，Huang Y ，Liao  R  Q ，He  X  C ，Su  X  J ，Zhong  Z  X， Huang  C P ，Lu X W. 2008. Effect of Siraitia grosvenori polysaccharide  on  action  of mice  immunity［J］.   Chinese  Pharmacological Bulletin，24（9）：1237-1239.

[17]Liang C Q，Su X J，Zhang J. 2005. Research status and deve-  lopmental trend of Siraitia grosvenori by using bibliometric analysis［J］. Guangxi Tropical Agricultrue，（2）：15-18.

[18]Liao  R  Q，Li  J，Huang  X  S，Huang  Y，He  X  C，Su  X  J.  2008. Chemical  constituents  of Siraitia grosvenori（Swingle） C. Jeffrey［J］. Acta Botanica Boreali-Occidentalia Sinica ，28（6）：1250-1254.

[19]Liu T ，Wang X H ，Li C ，Zhang Y ，Wu G L ，Li D C ，Li C Y.  2007.  Study  on  the  antitussive ，expectorant  and  anti - spasmodic effects of saponin V from Momordica grosvenori ［J］. China Pharmaceutica Journal，42（20）：1534-1536.

[20]Konocima Takao. 2003. The anti-carcinoma of sweetish materi- als in Momordica grosvenori［J］. Foreign Medical Sciences， 25（3）：174.

[21]Pan Y M ，Liang Y，Wang H S ，Ge C Y，Yuan W E ，Yin Q  L.  2003.  Study on the technology of  extracting  insoluble  dietary fiber from Lo Han Fruit's residue［J］. Guihaia，23（4）： 370-372.

[22]Si J Y ，Chen D H ，Chang Q ，Shen L G.  1994.  Isolation  and  structure determination of flavonol glycosides from the fresh  fruits of Siraitia grosvenori［J］. Acta Pharmaceutica Sinica， 29（2）：158.

[23]Si J Y ，Chen  D  H ，Shen  L  G.  1999.  Study  on  the  chemical constituent in root of Siraitia grosvenori［J］. Acta Pharma - ceutica Sinica，34（12）：918.

[24]Su H Q ，Chen Z Z. 2003. Pharmacology and its application of Siraitia grosvenori［J］. Journal of Chinese Medicinal Mate- rials，26（10）：771-772.

[25]Su X J，Xu Q，Liang R G，Tang Z N，Wei Y X. 2005. Expe-  riments studies on the non-toxicity action of mogrosides［J］. Food Science，26（3）：221-224.

[26]Wang Q ，Li A Y ，Li X P ，Zhang J ，Liang D B ，Qiu F L， Huang  R  Q ，Lin  L.  1999.  The  study  on  pharmacology  of  Siraitia grosvenori［J］.  China  Journal  of  Chinese  Materia  Medica，24（7）：425-428.

[27]Wang Q，Wang C，Dai S M，Yang Y Q，Chen Y J，Mo Z H. 2001.  Regulation  of  mogrosides  in Siraitia grosvenori for the cellular immunity action of mice［J］. Journal of Chinese Medicinal Materials，24（11）：811-812.

[28]Wang  Q ，Zhao  Y ，Zhang  J ，Zhuo  X.  1989. Pharmacological experiments  studies  of  health   strengthen  tea  of  Siraitia grosvenori［J］. Guangxi Journal of Traditional Chinese Me-  dicine ，12（3）：133.

[29]Wang T ，Huang Z H，Jiang Y M，Zhou S，Su L，Jiang S Y， Liu  G  Q.  1999.  Studies  on  the  pharmacological profile of  mogrosides［J］. Chinese Traditional and  Herbal  Drugs ，30（13）：914-916.

[30]Wang X F，Lu W J，Chen J Y，Gong M Y，Li Y H，Lu D，Lü  Y，Zheng Q T.  1996. Studies on the chemical constituents  of Lo Han Fruit［J］.  Chinese  Traditional  and  Herbal  Drugs， 27（9）：515-518.

[31]Xu Q，Liang R G，Su X J，Zhang J Z，Xu L. 2007. Study on  normal human body blood sugar and liver enzymes changes  affected by oral mogrosides intake［J］. Food Science，28（6）： 315-317.

[32]Xu  W  K ，Meng  L  S.  1980.  The  analysis of  sugar  in Siraitia grosvenori［J］. Guangxi Agricultural Sciences，（3）：29.

[33]Xu W K ，Meng L S.  1986.  Quantitative analysis of proteins of Lo Han Fruit［J］. Guihaia，6（3）：295-296.

[34]Yang  X  W ， Zhang  J  Y ， Qian  Z   M.   2008.   New  natural saponins from fruits  of Momordica grosvenori［J］.  Chinese Traditional and Herbal Drugs，39（6）：810-814.

[35]Yao J W，Tang H，Zhou L ，Shen W H ，Li Y X ，Tian X Z， Ding X  S.  2008. The  effect  of Momordica grosvenori ex -  tract on exercise performance and oxidation damage of li-  ver tissue of mice［J］. Chinense Journal of Sportrs Medicine， 27（2）：221-223.

[36]Yao J W，Yang Y L，Tang H，Zhou L ，Ding X S. 2009. Im- pact  of momordica  extracts  on  sport  performance  and  free radical metabolism in heart muscle of mice in training［J］. Journal of Beijing Sport University，（3）：67-69.

[37]Ye M，Zhou Y. 2008. Preliminary research on antibacterial ac- tivity  of  the   ethanol  extracts from   Momordica grosvenori leaf and stem［J］. Journal of Mountain Agriculture and Bi- ology，27（1）：42-46.

[38]Zhao Y ，Liu  G  Y ，Shi  X  M.  2008.  Effects  of  Luo  Han  Guo juice  concentrate  and  Luo  Han  Guo  Mogrosides  on  the metabolism of blood fat in mice［J］. Journal of Chinese In- stitute of Food Science and Technology，8（1）：9-12.

[39]Zhou  X  X ，Song  J  S. 2004. Study on pharmacology of Mo- mordica grosvenori extracts［J］. Study Journal of Traditional  Chinese Medicine，22（9）：1723-1724.

[40]Kasai R ，Matsumoto K ，Nie R L ，Morita T ，Awazu A ，Zhou J，Tanaka O. 1987. Sweet and bitter cucubitane glycosides from hemsley［J］. Phytochemistry，26：1371-1376.