Donya Alice, Hettiarachchy Navam, Liyanage Rohana, Lay Jackson, Chen Pengyin, Jalaluddin Mohammed
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, USA.
J Agric Food Chem. 2007 Jul 11;55(14):5827-33. doi: 10.1021/jf070428i. Epub 2007 Jun 14.
Bitter melon (Mormodica charantia L.) has been associated with health benefits such as hypoglycemic, antiatherogenic, and anti-HIV activities. The vegetable, however, has an unpleasant bitter taste. The purpose of this research was to establish the effect of various processing methods on the moisture, lipid, and protein content of the Sri Lanka variety of bitter melon and to determine the effect of the processing methods on momordicosides K and L contents. The processing methods used were frying, blanching, sun drying, oven drying, freeze drying, and bitter masking with five different commercial bitter masking agents. Moisture, lipid, and protein analyses were done using standard AACC methods. Drying decreased moisture content from 92% to 9.5-10.2%. Frying lowered moisture content to 0.8% while increasing lipid content from 3.6 to 67%. Protein content remained unaffected by treatments. A liquid chromatography-electrospray ionization-mass spectrometry (LC/ESI/MS) method was used to identify momordicosides K and L in methanolic extracts of fresh and processed samples. Only extracted ion chromatographs for blanched bitter melon and bitter melon with MY 68 agent showed the absence of momordicosides K and L.
苦瓜（Momordica charantia L.）具有多种健康益处，如降血糖、抗动脉粥样硬化和抗艾滋病毒活性。然而，这种蔬菜有一股令人不悦的苦味。本研究的目的是确定各种加工方法对斯里兰卡品种苦瓜的水分、脂质和蛋白质含量的影响，并测定这些加工方法对苦瓜苷K和L含量的影响。所采用的加工方法包括油炸、焯水、晒干、烘干、冷冻干燥以及用五种不同的市售苦味掩蔽剂进行苦味掩蔽。水分、脂质和蛋白质分析采用美国谷物化学家协会（AACC）的标准方法。干燥使水分含量从92%降至9.5 - 10.2%。油炸使水分含量降至0.8%，同时脂质含量从3.6%增至67%。蛋白质含量不受处理影响。采用液相色谱 - 电喷雾电离 - 质谱（LC/ESI/MS）方法鉴定新鲜和加工样品甲醇提取物中的苦瓜苷K和L。只有焯水苦瓜和用MY 68剂处理的苦瓜的提取离子色谱图显示不存在苦瓜苷K和L。
