Category Archives: HPLC-ESI-MS/MS Method Simultaneously Quantifies Eight Mogrosides of Monk Fruit

HPLC-ESI-MS/MS Method Simultaneously Quantifies Eight Mogrosides of Monk Fruit

Monk fruit (MF) (luo han guo; Siraitia grosvenorii, Cucurbitaceae) has been used for thousands of years as both a natural sweetener and traditional medicine. Recent interest in MF as a natural sweetener and its generally recognized as safe (GRAS) status has resulted in new MF sweeteners in the US market. The active ingredients in MF that act as natural sweeteners are

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