Figures (1)  Tables (8)

    • Figure 1. 

      Chemical structures of some important mogrosides. (a) Mogroside V; (b) Siamenoside I; (c) Iso-mogroside V; (d) Mogroside IIE; (e) Mogroside III; (f) Mogroside IIIE) in Siraitia grosvenorii.

    • Subgenus name Species name Distribution
      Subgen. Siraitia Siraitia grosvenorii
      (Swingle) C. Jeffrey ex A. M. Lu & Zhi Y. Zhang      		 Guangxi province, Guizhou province, Southern Hunan province, Guangdong and Jiangxi province
      Subgen. Siraitia Siraitia siamensis
      (Craib) C. Jeffrey ex S. Q. Zhong & D. Fang      		 Western Guangxi province, Southeastern Yunnan province
      Subgen. Microlagenaria
      (C. Jeffery) A.M. Lu et Z.Y. Zhang      		 Siraitia borneensis
      (Merr.) C. Jeffrey ex A. M. Lu & Zhi Y. Zhang      		 Guangdong province, Xichou of Yunnan province, Motuo of Xizang
      Subgen. Microlagenaria
      (C. Jeffery) A.M. Lu et Z.Y. Zhang      		 Siraitia taiwaniana
      (Hayata) C. Jeffrey ex A. M. Lu & Zhi Y. Zhang      		 Taiwan area

      Table 1. 

      The four main Siraitia species in China[172−175].

    • Region (county) Yield (10 k pieces)
      2015 2016 2017 2018
      Yongfu 33569 41458 36407 47024
      Lingui 24042 26927 27199 27009
      Longsheng 18881 22247 28121 30672
      Lingchuan 3993 4213 3967 3927
      Gongcheng 3254 3679 3670 3716
      Xing'an 3032 3448 3454 3509
      Quanzhou 3403 3457 3664 3691
      Yangshuo 290 286 − 365
      Guanyang 800 809 828 830
      Ziyuan 528 753 796 835
      Pingle 41 49 54 58
      Lipu 222 224 312 314

      Table 2. 

      The annual yield of Siraitia grosvenorii in different counties of Guilin city in 2015−2018[176−179].

    • AA name Content (mg/100 mg)
      Cultivated Wild
      Valine (Val) 555 536
      Leucine (Leu) 526 486
      Isoleucine (Ile) 439 420
      Phenylalanine (PHE) 349 365
      Threonine (Thr) 309 313
      Lysine (Lys) 147 179
      Histidine (His) 101 115
      Methionine (Met) 62.7 65.2
      Asparagine (Asp) 939 1125
      Glutamic (Glu) 1110 1082
      Arginine (Arg) 478 646
      Alanine (Ala) 575 538
      Glycine (Gly) 465 446
      Serine (Ser) 466 445
      Proline (Pro) 402 430
      Tyrosine (Tyr) 271 267
      Cystine (Cys) 121 106
      γ-aminobutyric acid 35.6 25.3

      Table 3. 

      Comparison of amino acid content of cultivated and wild Siraitia grosvenorii[71].

    • No. Method name Material Solvent Solid/liquid ratio Temperature (°C) Time Extraction frequency Other conditions Yield (purity) Ref.
      1 Solvent extraction Fresh fruit Water 1:3 Boiled water 3−5 h 3 Membrane separation 1.8% (86%) [90]
      2 Solvent extraction Fresh fruit Water 1:12 Ambient 2.5 min 3 300 kPa 0.47% (96.1%) [91]
      3 Solvent extraction Fresh fruit 70% ethanol 1:4 80 NA 3 NA 0.5% (94.18%) [92]
      4 Solvent extraction Fruit Water 1:3 80 4 h 3 NA 1.4% (18.58%) [93]
      5 Microwav e-assisted extraction Fresh fruit Water 1:8 Boiled water 15 min 1 Microwave 750 W 0.73% [95]
      6 Microwave-assisted extraction Dried fruit Water 1:30 NA 2 h + 25 min 2 Microwave 638 W 1.31% [96]
      7 Microwave-assisted extraction Dried fruit 40% ethanol 1:30 NA 6 min 1 Microwave 495 W 0.8% [57]
      8 Ultrasonic-assisted extraction Fruit 20%−40% ethanol 1:25 (1st time);
      1:20 (2nd & 3rd time)      		 60,65,75 40, 30, 20 min 3 Ultrasonic 40 kHz, 100 W, 3.6% [98]
      9 Ultrasonic-assisted extraction Fruit powder Water 1:20 70 NA 1 Ultrasonic 50 kHz, 80 W 3.42% [99]
      10 Ultrasonic-assisted extraction Fruit Water 1:30 50 40 min 1 Ultrasonic 20 kHz 3.97% (91.84%) [103]
      11 Flash extraction Dried fruit Water 1:18 40 7 min 1 NA 8.77% [102]
      12 Flash extraction Fruit Water 1:25 60 10 min 1 NA 8.6% (> 92%) [100]
      13 Flash extraction Fruit Water 1:20 Ambient 4 min 1 6000 r/min 10.06% [104]
      14 Supercritical fluid extraction Fruit powder Subcritical water NA 150 10 min 1 11.7 MPa Subcritical water 62.4% (yield rate) [105]
      NA: Not Applicable.

      Table 4. 

      Various mogroside extraction methods from Siraitia grosvenorii.

    • No. Method name Material Solvent Solid/liquid ratio
      (S/L ratio)      		 Temperature (°C) Time Frequency Other conditions Yield Ref.
      1 Solvent extraction Fruit 70% ethanol 1:15 70 2 h 1 NA 0.58% [109]
      2 Solvent extraction Leaf Water 1:30 Boiled water 50 min 3 NA 1.32% [110]
      3 Solvent extraction Stem and leaf 50% ethanol 1:20 70 3 h 3 NA 1.47% [111]
      4 Ultrasonic- assisted extraction Fruit 30% ethanol 1:30 70 45 min 1 Soak in 30% ethanol for 24 h before ultrasonic processing 1.62% [113]
      5 Ultrasonic- assisted extraction Fruit 40% ethanol 1:25 70 40 min 2 40% ethanol 1.76% [114]
      6 Ultrasonic- assisted extraction Fruit 30% ethanol 1:9 80 40 min 1 Ultrasonic 250 W 2.86% [115]
      7 Ultrasonic-assisted Residue Aqueous ethanol 1:34.75 50.65 29.2 min 1 Ultrasonic 200 W 2.25% [116]
      8 extraction Microwave- assisted extraction Fruit 50% ethanol 1:30 65 (Heat 15 s
      per 5 min)      		 15 min 1 650 W 40 mesh dried fruit powder 1.73% [120]
      9 Microwave- assisted extraction Flower 60% ethanol 1:30 NA 20 min 2 350 W 7.6% [121]
      10 Enzyme- assisted extraction Fruit powder Ethanol, petroleum ether, ethyl acetate 1:8 (ethanol);
      3:1 (petroleum ether);
      2:1 (ethyl acetate)      		 65 80 min 1 Enzyme 50 U/ml pH 5.2 6.92% [122]
      11 Supercritical fluid extraction Subcritical water 1:30 140 20 min 1 Addition of 15% ethanol 0.7%−1.1% [124]
      12 Flash extraction Water 1:25 8.5 3.5 min 1 2.73% [125]

      Table 5. 

      Various flavonoid extraction methods from Siraitia grosvenorii.

    • No. Components Extraction method Material Solid/
      liquid ratio      		 Temperature
      (°C)      		 Time Other conditions Yield Ref.
      1 Oil Solvent extraction Seed 1:10 70 120 min 95% ethanol 11.11% [126]
      2 Oil Solvent extraction Seed 1:6 80 6 h Petroleum ether 8.17% [77]
      3 Oil Supercritical fluid extraction Residue NA 45 2.33 h 26.5 MPa Flow rate 20 L/h 6.68% [73]
      4 Polysaccharides Solvent extraction Dried fruit 1:30 50 4 h Water as extractant 0.59% [128]
      5 Polysaccharides Enzyme- assisted extraction Fruit 1:50 50 55 min 500 U/g pH 6 6.8% [129]
      6 Polysaccharides Ultrasonic- assisted extraction Fruit 1:30 70 30 min 300 W 6.39% [130]

      Table 6. 

      Various oil and polysaccharides extraction methods from Siraitia grosvenorii.

    • No. Product type Product name LHK role Key ingredients Sensory characteristics Ref.
      1 Compound beverage Sour carambola & LHK compound beverage Major ingredient Sour carambola juice 9%, LHK extract 4%, aspartame 0.03%, table salt 0.05% Light yellow liquid, uniform and stable colour & body, no impurities and precipitation, no off-taste, possess unique sour carambola flavour, moderately sweet & sour taste [180]
      2 Anti-haze Qingfei Drink Minor ingredient Astragalus membranaceus 9%, LHK 2%, pear 50% & xanthan gum 0.1% Uniform & translucent body, possess pear fruit & medicinal aroma, appropriate sour & sweet taste with proper mouth perception; Significant improvement on haze mice's pathological lung damage after mice test were proved. [181]
      3 Purple Sweet potato residue functional beverage Major ingredient Purple sweet potato residue anthocyanins extract 70 mL, LHK extract 30 mL, sucrose 6 g/100 mL Bright purple liquid with unique flavour and aroma of purple sweet potato & LHK, liquid exhibit uniform & stable state, no phase separation or precipitation, no impurities and suspended matter, sour & sweet taste with palatability, no off-odour. Anthocyanin [182]
      4 Wine Sweet glycosides-free fruit wine Major ingredient Sweet glycosides-free LHK juice (residue after glycosides extraction), diluted at 1:60 ratio, fermentation temperature 28 °C with 7% Golden yellow wine, clear, translucent, and shiny wine body, slightly darker than LHK juice. The wine taste is fresh and soft, with obvious LHK fruity aroma & new [183]
      5 LHK tea fermented wine Major ingredient LHK tea extract : bean sprout juice = 6:1, yeast 5% (v/v), inoculation time 12 h, fermentation time 6 d at 30 °C The wine has a yellowish-brown colour, transparent and shiny body, with mellow and soft sensation. The wine possesses slight sweet taste with harmonious fruity & wine aroma, where LHK flavour is obvious. The alcohol content 6.5% vol [184]
      6 Tea beverage Hawthorn leaf tea beverage with LHK flavour Flavour ingredient Hawthorn leaf extract 80 ml/100 ml, LHK concentration 6 g/100 ml, Vc 0.08 g/100 ml Moderate sweet & sour taste, soft sensation with intense aroma, low-calorie [185]
      7 Sugar-free LHK & Chrysanthemum tea beverage Major ingredient LHK extract : chrysanthemum extract = 5:5, citric acid 0.02%, stevioside 0.003%, xanthan gum 0.15% Bright reddish-brown liquid with uniform and clear body, no impurities visible to the naked eye; with LHK & chrysanthemum unique scents and flavours; The beverage possess sweet and sour taste, with harmonious scent and without peculiar smell, as well as cool & refreshing sensation [186]
      8 Fermented beverage Sweet glycoside-free LHK vinegar Major ingredient Sweet glycoside-free dilution at 1:40 ratio using water, fermented at 30°C where the kombucha culture is 15% addition The acid content could reach 17.04 g/kg after 11 d fermentation, which the highest content [187]
      9 Low-sugar fermented beverage with rose residue Minor residue Rose residue extract : LHK extract = 1:2, LAB ferment powder (culture) 3%, ferment time 12 h, xanthan gum 0.04%, CMC-Na 0.03%, glucose 2.4 g/100 g Light-red liquid with delicate fragrance of rose and LHK. Appropriate stickiness and fluidity, proper sweet & sour taste, no peculiar smell, and impurities. Sugar content less than 5 g/100 ml which is low-sugar beverage [188]
      10 Solid beverage LHK solid beverage Major ingredient LHK Solid/liquid ratio 1:20 (kg/L), extract temperature 80 °C, extract time 30 min Dark-brown powder or granules, reddish-brown liquid after resolution. Transparent liquid body with the unique flavour and smell of LHK, combined with appropriate sweet taste [189]
      11 Fufangqingfei Effervescent tablets Major ingredient Dry extraction powder (DEP) : dried tangerine peel, Lonicera japonica, LHK, Lily, Semen Cassiae, the materials were soaked for 30 min using 50% ethanol twice, 80 min each time. The solid/liquid ratio is 1:14 (w/w); Sour material : Citric acid 19.78%, DEP 17.5%, lactose 15%, proper 1% PEG6000 ethyl absolute solution; Alkaline source : sodium bicarbonate 15.22%, DEP 17.5%, lactose 15%, proper 1% PEG6000 ethyl absolute solution, then mix acid and alkaline source Short disintegration time (189 s), high CO2 release amount (1,091 mg/tablet) [190]
      12 Dairy product LHK yoghurt Major ingredient Applying microwave-assisted and 70 °C hot water dual-extraction method to obtain LHK extract, where the ratio of bacillus and cocci of the culture is 1:4. Applying normal yoghurt fermentation technology, where the LHK extract were added before and after fermentation Light-brown liquid, rich taste, with intense LHK and fruit fragrance. The liquid has suitable viscosity & fluidity, where no instable situation occurred, such as stratification or precipitation when placed for 90 d at 5°C. The milk solid is 7%−8%, protein 2.0%−2.5%, and acidity is 65−70°T [191]
      13 Food LHK chewable tablet Major ingredient LHK extract 15%, starch 33%, microcrystalline cellulose 25%, mannitol 20%, citric acid 0.5%, magnesium stearate 1.5% The tablet has smooth surface, uniform color with LHK unique aroma and sweet & sour taste. The tablet has a certain effect on gram-positive bacteria, of which the most effective object is to against Staphylococcus aureus. It has no antibacterial activity on Pseudomonas aeruginosa [192]
      14 Passion fruit soft candy Flavour ingredient Passion fruit juice 20 g, LHK extract 7 g, compound gel 6 g (gelatin : agar powder = 3:1, m/m) Soft candy has pure color, moderate hardness, unique flavor & taste with best sensation. The water content of the candy is 16%−25% [193]
      15 Ginkgo nutritional powder Flavour ingredient Ginkgo powder 2 g, almond powder 1 g, LHK powder 1 g, sugar 1.5 g The nutritional powder's color is uniform and light brown, and the solution is brown and uniform liquid. The liquid has smooth taste, with unique ginkgo, almond and sweet LHK flavour [194]

      Table 7. 

      Some selected Siraitia grosvenorii (LHK) food products.

    • No. Product type Product name Patent formula and specialty Tracking no. & published year
      1 Food LHK stirred noodle Recipe (serving): flour 400−500, soybean flour 50−60, corn flour 20−30, water 180−220, salt 4−6, sugar 2−4, butter 50−60, LHK 60−80. Features: mellow & smooth sensation with high nutritional value & medicinal value. The product has a clearing effect and beneficial to the throat, intestine and blood circulation. There is also a beauty effect. CN108713753A, 2018[169]
      2 LHK mousse cake Recipe (serving): cream 260−340, gel 3−5, konjac powder 5−7, milk 60−80, LHK 20−40, yolk 40−60, sugar 45−55, lemon juice 3−7. Feature: LHK juice is sweet which could reduce sugar amount, which fits children to consume to avoid the risk of dental caries. CN09105424A, 2019[168]
      3 Ganoderma & LHK jelly Recipe (serving): fresh Osmanthus 20−40, fresh LHK 40−100, Ganoderma 10−30, licorice 5−15, xylitol 30−70, water-retaining agent 30−80, gelling agent 10−30, sucralose 0.1−0.3. Feature: the jelly contains CN111011784A, 2020[195]
      4 Food ingredient Protein-free pure LHK concentration Technology: The LHK fresh fruit were compressed, and the residue was extracted by ice water, then adjust pH to alkaline. Then add protease to hydrolyze, then heated and centrifuged. Followed by cationic and anion exchange resin column purification. Feature: protein content < 0.1%, and the mogroside content is 4.53%, the yield could reach 98%; The concentration is a light-yellow, transparent, and thick liquid. The aroma of the liquid is refreshing and pleasant, the taste is intense sweet without peculiar taste. The sweetness is similar to sucrose. This technology is operable, safe, environmental and no-pollution occurred, which is applicable in industry. CN109247467A, 2018[196]
      5 Natural LHK syrup Processing: LHK producing residue were refined, decoloured, decided, and the pesticide residue and heavy were removed from the residue. Then concentrated to obtain products. Feature: There no other components except LHK and water. No additives which can be applied in multiple products. The preparation method is simple and operable, and the product is valuable, and the waste is sustainable which does not need further treatment. This is a comprehensive utilization of the LHK producing residue, which possesses high economic value and suitable for industry application CN110527750A, 2019[197]
      6 Food additive Mogroside flavour and taste compound Processing: the LHK were roasted, then the volatile oil was collected, extracted and refined. Then the extract was filtrated and clarified using ceramic membrane. Then separated and concentrated using membrane as well. Following by resin discolouration, deodourization, and the pesticide residue and heavy metal were removed. Active carbons were applied in the next step to remove peculiar smell, then clarified again using ceramic membrane and vacuum concentration. Feature: There is no bitter components in the compound, which possesses LHK flavour and nutritional components, which has intense fruity and burnt flavour and aroma. The compound has refreshing sweet taste which similar to sucrose, with short last time period, but the sweet taste has high saturation. The preparation technology
      is simple with low cost.      		 CN110521993A, 2019[198]
      7 Dairy product LHK goat milk formula powder Recipe (serving): raw goat milk 5,000−6,000, desalt whey powder 200−300, concentrated whey powder 30−50, lactose 50−60, mixed canola oil 65−75, nutritional enhancer 10−15, colostrum powder 0.2−0.5, LHK powder 0.5−1, combined AB bacterial 0.2−0.4. Feature: LHK could reduce goat milks unpleasant flavour and improve the sensation and taste. The dry and wet process technology could guarantee the nutritional activity of each group. The milk powder has good uniformity. CN110999985A, 2020[199]
      8 Tea beverage LHK fruit tea Recipe (serving): LHK fruit flesh 10−30, other fresh fruit 3−10. Feature: using 85−100 °C water to brew the tea, and the tea is a light-yellow colour and transparent liquid, with unique aroma and sweet & sour taste. The tea preserves the refreshing sensation and the taste of LHK and other fruits, without sugar addition. CN108740195A, 2018[200]
      9 Imperatae rhizome
      health-promoting tea      		 Recipe (serving): Imperatae rhizome 30, taraxaci herba 10, chrysanthemum 10, LHK 4. Feature: clearing heat, resolving phlegm, relive cough, moist throat, promote excretion and fits all kinds of consumer CN111903817A, 2020[201]
      10 Compound beverage Red physalis LHK qingyanrunhou beverage Recipe (serving): red physalis juice 50%−60%, loquat juice 8%−12%, Tremella fuciformis 12%−18%, pear juice 8%−12%, LHK juice 1%−3%, Lonicera japonica extract 2%−5%, mint extract 1%−3%, citri reticulatae pericarpium extract 0.5%−1.5%, Schisandeae chinensis fructus extract 0.5%−1.5%, phragmitis rhizome extract 1%−3%. Feature: using red physalis juice as main material, which has anti-microbial effect and enhance the stability of beverage. The product has good social and financial benefits. CN110301567A, 2019[202]
      11 Solid beverage LHK compound effervescent tablets Recipe (serving): LHK compound beverage (LHK : Dried lemon : dried kumquat = 4:1.5:1.5), drying agent 125%, acid source and alkaline source 35% (acid : alkaline = 0.5:0.5), filling agent 10%. Processing: material selection, pre-treatment, extract, filtration, spray drying, mixing, tablet formation. Feature: dissolved rapidly, and the beverage obtained has unique flavour with sweet & sour taste. The tablet is easy to carry and fits the need of consumer. This product is also applicable to obesity and diabetic patients. CN111053178A, 2020[203]
      12 Medicine A traditional chinese medicine composition for the treatment of mycoplasma synovial sac disease in chicken Recipe (serving): inula flower 20−30, aurantii fructus immaturus 10−20, bupleuri radix 5−10, paeoniae radixs alba 10−20, licorice 10−20, astragali radix 10−20, mori cortex 10−20, descurainiae semen lepidii semen 5−10, Fructus trichosanthis 10−20, poria 10−20, atractylodis macrocephalae rhizoma 10−20, codonopsis radix 10−20, angelicae sinensis radix 10−20, LHK 10−20, notopterygii rhizoma et radix 5−10, angelicae pubescentis radix 5−10, chaenomelis fructus 10−20, stephaniae tetrandrae radix 10−20. Feature: the treatment of the whole prescription is clear with reasonable compatibility. The prescription has synergistic effect of various herbs which could relive depression, promote body circulation, benefit to liver, spleen, and lung, and improve metabolite excretion. CN110403991A, 2019[204]
      13 A traditional chinese medicine compounds to treat chronic pharyngitis Recipe (serving): LHK 10−20, mume fructus 10−20, platycodonis radix 8−15, licorice 5−12, taraxaci herba 5−12, sterculiae lychnophorae semen 5−10, chrysanthemi flos 5−10, gardeniae fructus 5−10, phyllanthi fructus 2−7, canarii fructus 2−7. Feature: The compositions are all composed of edible and medical source plant, with high safety and wide application range. The product can effectively treat chronic pharyngitis, and can obviously eliminate or relieve the pharyngeal discomfort caused by chronic pharyngitis, such as foreign body sensation, itching sensation, burning sensation, dryness and/or irritation sensation, as well as mild pharyngeal pain, pharyngeal cough, accompanying nausea, thickening of pharyngeal mucosa, sticky or sticky secretions, and other symptoms. CN110548077A, 2019[205]
      14 LHK capsule Recipe: LHK compound extract 23%−27%, persimmon powder 5%−10%, corn starch 30%−35%, maltosedextrin 25−30, microcrystalline cellulose 5%−10%. LHK compound extract: using LHK extract as solvent to extract dried tea leaves, dry aloe leaves, dry hibiscus, dry basil, at a weight ratio 2:(0.5−2):(1−1.5):(0.1−1). Feature: this capsule has the effect of antioxygen, antimicrobial and immune improvement. CN104886594A, 2015[206]
      15 Health care product A fungus substitute tea product which can relieve cough and moistening
      lung      		 Recipe: tremella 20%−30%, Pleurotus tuber-regium 20%−30%, ganoderma 20%−30%, LHK 10-20%, rhodiolae crenulatae radix et rhizoma 5%−15%. Feature: the brewed liquid has the effect to relieve cough and moistening lung, and no side effect observed after drinking, which makes it easy to produce and application. CN110279019A, 2019[207]
      16
      LHK health- promoting pulp      		 Recipe (serving) : LHK 60−70, rice 30−40, honey 4−7, maltose 3−5, citric acid 2−3, chrysanthemi flos 10−20, mori folium 7−12, phragmitis rhizoma 5−9, platycodonis radix 6−10, schisandrae chinensis fructus 7−13, pectinase 5−9. Feature: the product has uniform yellow colour with good clarity, stability and appropriate sweet & sour taste, and possesses intense natural LHK aroma. CN110800898A, 2020[208]
      17 Respiratory health- caring tea Recipe (serving): pear peel 10−80, houttuyniae herba 1−30, taraxaci herba 1−25, poria 1−20, platycodonis radix 1−20, LHK 1−25, citri reticulatae pericarpium 1−12, licorice 1−10. Feature: Products is suitable for people with diabetes, where there is no toxic side effects with high safety. It can inhibit airway inflammation, embellish lung phlegm, clear pharynx and larynx, detoxicating, and benefit to spleen. It has significant therapeutic effect on upper respiratory tract symptoms and respiratory diseases such as cough phlegm, caused by pathogenic microorganism, stay up late, overtime and excessive alcohol, tobacco, or environmental pollution. CN107616277A, 2018[209]
      18 Alcohol Flavoured compound alcohol Processing: mix three solutions to prepare product. Solution A is composed of the zymolyte of LHK juice, stevia rebaudiana extract, Malus hupehensis extract; solution B is a reactant that obtained from reaction of LHK juice, stevia rebaudiana extract, Malus hupehensis extract and maltodextrin which was catalyzed by cyclodextrin glycosyltransferase. Then combine solution A, solution B and base liquor together and clarify to obtain compound alcohol. Feature: there are many functional components of the extracts, and the product could antioxidation and reduce body weight. CN110468015A, 2019[210]
      19 Other applications A compound contains probiotic Recipe (serving): probiotics 10, lycii fructus juice 0.5−10, LHK extract 0.1−10, nutritional substrate 70−89.85. Feature: The compound could regulate the intestinal flora of animals and then treat diarrhea of animals. Compound can also be used in the field of fermentation to obtain feed; The compound can also be used to prepare biological products from the intracellular and extracellular separation of probiotics. CN110760463A, 2020[211]
      20 LHK extract for cigarette Processing: LHK was enzyme hydrolyzed after mashing, then heated to deactivate enzyme. Following by ethanol extract twice, extract precipitation, vacuum filtration, and decompressed concentration. Feature: the product could provide soft and delicate smoke, increase sweetness, reduce irritation, and improve throat comfort. CN111466609A, 2020[212]
      21 LHK flavonoids cigarette paper Process: LHK flavonoid material separation, purification, light oil of LHK flavonoids cigarette paper preparation, LHK flavonoids cigarette paper preparation, LHK paper crimping, drying, cutting and sealed preservation. Recipe (serving): acrylic resin 13−17, nitrocellulose 6−7, polyketone resin 6−7, ethyl ester 18−22, isopropyl ester 4−5, LHK flavonoids 1. Feature: The process of the product is simple. LHK flavonoids can improve the aroma, cover up the impurity gas, improve the smoothness and softness of the flue gas and increase the sweetness of the flue gas. CN111764194A, 2020[170]

      Table 8. 

      Selected patents of application of Siraitia grosvenorii (LHK) in different products.