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. 2022 May 2;9:887992. doi: 10.3389/fnut.2022.887992

FIGURE 2.

FIGURE 2

Representative high-performance thin-layer chromatography (HPTLC) chromatograms of mixed standards and monk fruit samples. Plates were immersed into 10% sulfuric acid in ethanol solution for derivatization and photographed under (A) white light and (B) UV 366 nm. HT, monk fruit dried at high temperature; LT, monk fruit dried at low temperature; S, small; M, medium; L, large; XL, extra-large; MS1 and MS2, mixed standards. (1) Mogroside V (Rf 0.10), (2) 11-oxo-mogroside V (Rf 0.10), (3) isomogroside V (Rf 0.15), (4) mogroside IV (Rf 0.23), (5) sucrose (Rf 0.23), (6) siamenoside I (Rf 0.26), (7) mogroside IV A (Rf 0.29), (8) glucose (Rf 0.35), (9) fructose (Rf 0.34), (10) mogroside III A1 (Rf 0.44), (11) mogroside III E (Rf 0.48), (12) mogroside III (Rf 0.53), (13) grosvenorine (Rf 0.56), (14) mogroside II A2 (Rf 0.60), (15) mogroside II A1 (Rf 0.69), and (16) mogroside II E (Rf 0.73).