| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 105 === Saponins from Momordica charantia L. are a class of triterpenoid glucoside molecules which attribute to the bitter flavour and possess the pharmacological properties. In an initial trial, we replaced the hops with wild bitter gourd for beer brewing, and found that the bitter taste disappeared after the yeast fermentation. This study assumes that thermal processing and yeast bioconversion are important factors affecting bitter gourd saponins'' structural variety, especially for saccharide chains. To find out the conversion of glycoside molecules during alcohol processing, we establish a qualitative and quantitative LC-MS/MS platform by used Hualien No.3 wild bitter gourd. A total of seven saponins containing Momordicoside L, 3,7,25-trihydroxycucurbita- 5,23(E)-dien-19-al, Momordicoside K, Momordicine I, Momordicoside I, Momordicoside F2 and Momordicoside F1 were monitored for evaluating the effects of heating temperature and yeast on saponin structure.The results showed that: 3,7,25-trihydroxycucurbita-5, 23 (E) -dien-19-al and momordicoside L were significantly damaged at 121 ℃. 3,7,25-trihydroxycucurbita-5, 23 (E) -dien-19-al and momordicine I have significant decreased when treated with 100 ℃ for 10 min, while the other saponins did not changed. Momordicine I and momordicoside K were converted by saccharomyces cerevisiae, but momordicoside L did not change. To sum up, specific bitter gourd saponins are affected by heat and yeast.
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