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Mangosteen is our traditional plants, medicinal and edible. The Mangosteen contains natural sweeteners - mogroside, because of its high sweetness, low calorie, pure taste, non-toxic side effects, is the most suitable sweetener for diabetics, increasingly widespread application mogroside, has become the many food raw materials and nutritional products. The early 1980s, a high sweetness saponin isolated from Luohanguo dried fruit for the first time, named mogroside V (Mogroside V). Studies have shown that it is an excellent natural sweetener, its content of about 1%, equivalent to 300 times the sweetness of sucrose sweetness is the main sweet component. Meanwhile mogroside V, mogroside main component, so its content is an important indicator Evaluation of Mogroside product quality. At present, the the market Luohanguo sweetener mainly the mogroside extract small products of high purity glycosides Ⅴ and expensive. This is mainly due to the separation and purification of mogroside V technology is not very mature, and the method is not perfect, this paper attempts to establish a mogroside of Ⅴ's efficient separation and purification technology. The paper dried fruit Mangosteen as the research object, the establishment of a HPLC method mogroside V, the Mangosteen different parts of the glycosides Ⅴ content determination, and a thorough and systematic study of the optimum extraction technology the mogroside Ⅴ, determine the optimum extraction process parameters, while groping the mogroside V macroporous resin and silica gel column chromatography purification process, and establish a good working basis for the actual production. The main findings are as follows: 1. Establish an HPLC quantitative method to detect mogroside V. HPLC chromatographic conditions: Column on Hypersil ODS (250 mm × 4.6 mm, 5 μm) column temperature of 35 ° C detection wavelength for 203mn, a mobile phase of acetonitrile: water (23:77, v / v), the injection volume was 20μL a flow rate of 0.8 mL / min. Mangosteen different parts glycoside content of V was measured using HPLC. Experimental results show that: Mangosteen various parts containing mogroside V, the fruit of the highest content of 0.22%; roots was the lowest, at 0.02%. 3 fumble mogroside V the optimum extraction conditions. Extraction with ethanol was heated to reflux, through single factor and orthogonal experiments to determine the optimum extraction process parameters: 50% of the ethanol concentration, solid-liquid ratio 1:20, extraction temperature 70 ℃, extraction time 120 min. Extraction conditions, the extraction was repeated twice, mogroside V extraction rate of 72%. The results also showed that the concentration of ethanol, followed by solid-liquid ratio and temperature, and time did not affect significantly the extraction to extract the most important factors affect mogroside V. 4 optimization mogroside V purification process. By comparing the D101, D201, HPD400 HPD100, NKA-1, AB-8 six macroporous resin adsorption properties of the mogroside V, the choice of AB-8 resin as a preliminary purification, ethanol as eluent, and explore the most Jia elution conditions were as follows: on the sample solution pH = 9.0, the concentration of 0.4mg/mL, a flow rate of 2 BV / h, sequentially with deionized water, eluting with 25% ethanol, 60% ethanol, the total amount of eluate 7 BV , collecting the 60% ethanol eluent. By HPLC purity mogroside V up to 52.2%, the yield was 61%. Silica gel column chromatography further purification mogroside, V coarse products, final purity of 89.6%, the yield was 62.3%, more pure product.
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