| 刊名 | Medicinal Plant |
| 作者 | Yanhong ZHAO, Qingxin YU, Hui WEI, Xuemei YAO, Ke YAMG, Chunhui ZENG |
| 作者单位 | 1. Guangxi University of Chinese Medicine, Nanning 530200, China; 2. Guangxi Engineering Research Center for High-Value Utilization of Guangxi-Produced Authentic medicinal Herbs, Nanning 530200, China; 3. University Engineering Research Center of Characteristic Traditional Chinese Medicine and Ethnomedicine, Nanning 530200, China |
| DOI | DOI:10.19600/j.cnki.issn2152-3924.2026.02.018 |
| 年份 | 2026 |
| 刊期 | 2 |
| 页码 | 78-86 |
| 关键词 | Luo Han Guo (Siraitia grosvenorii (Swingle) C. Jeffrey), Drying technology, Active components, Pharmacological action, Food processing applications, Food and medicine homology |
| 摘要 | This paper summarizes the influence of different drying technology on the appearance, taste, and chemical composition of Luo Han Guo. Building on its traditional efficacy of moistening the lungs and relieving cough as a starting point, and delves into the in-depth mechanism of its anti-inflammatory activity. Besides, it explores its antioxidant and hypoglycemic pharmacological properties, revealing the intrinsic correlation between its traditional efficacy and modern bioactivities. Modern drying technologies have enhanced the extraction efficiency of sweet-tasting and functional components in Luo Han Guo, expanding its development and application in modern food products. At present, there is a lack of studies on the differences in the efficacy of Luo Han Guo processed using various drying technology, and a significant gap exists in the research and development of its food-related applications. Therefore, this paper synthesizes the relevant research findings to provide a reference for the innovation of Luo Han Guo processing technologies and its future modern research and applications. |
