In this article, a procedure for making Momordica Charantia tea was described. The components and the contents of amino acids in the Momordica Charantia tea were determined.
以苦瓜为原料，加工生产苦瓜茶，探讨了加工技术，测定了苦瓜茶的理化成份和氨基酸含量。
The analysis method of momordica saponins with SPE purification, HPLC detection and ESI-MS qualitative analysis was established using momordica as raw material.
以苦瓜为原料，建立了SPE精制、HPLC检测、ESI-MS定性为主要步骤的苦瓜皂苷的分析方法。
The eutectic temperature and eutectic point of Momordica charantia juice were measured by using a simple apparatus.
为了对苦瓜汁进行真空冷冻干燥，首先通过简单的电阻装置测定了苦瓜汁的共晶点与共融点。
The contents of amino acids, tea poly-phenols and flavones in Momordica Grosvenori leaf were determined by the chemical qualitative method, UV and HPLC.
采用化学方法定性、UV及HPLC法测定罗汉果叶中氨基酸、茶多酚、黄酮含量。
Orally active fraction of momordica charactia, active peptides thereof, and their use in the treatment of diabetes.
苦瓜中的口服活性成分，其活性肽，及它们治疗糖尿病的用途。
The drink was characterized by enriched nutrients, improved flavour, nice colour and the special refreshing bitterness of Momordica Charantia.
使苦瓜饮品营养风味得到改善，产品色泽好、晶莹靓丽，具有苦瓜特有的清香苦味。
This article detected the technology of get rid of bitter of balsam pear (Momordica Charantia L.) which reserve effective composition and good taste.
探讨了苦瓜去苦味的工艺。该工艺尽量保全了苦瓜的有效成分，口感清新、味正。
Momordica grosvenori Swingle juice concentrated is used widely in food industry as a sweet additive, and mogroside V is the most important glucoside that attributes the sweet taste.
罗汉果浓缩汁在食品中被广泛用作甜味剂，罗汉果苷V是其中最重要的甜味成分。
Whereas study momordica charantia status, the officinal value and the effect are summarized. Sum up the study of biology active.
鉴于国内外苦瓜的研究状况，着重综述了苦瓜的药用价值及其作用机制，并对其生物活性方面的研究进行了归纳。
Whereas study momordica charantia status, the officinal value and the effect are summarized. Sum up the study of biology active.
鉴于国内外苦瓜的研究状况，着重综述了苦瓜的药用价值及其作用机制，并对其生物活性方面的研究进行了归纳。
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