Modern high-tech has begun to be applied to the process of extracting and separating the active ingredients of Monk fruit, and ultrasonic and microwave technologies have been used for auxiliary strengthening. As a result of advancements in science and technology, the traditional method no longer meets the requirements of society. It is sufficient that the effect is remarkable. It demonstrates the efficiency, development, and dependability of these new technologies. Recent research has revealed that each extraction technology has its own benefits and drawbacks; however, there is currently no report on the comprehensive application of these high and innovative technologies' benefits. 

At the same time, the components that were added during the extraction and separation process are mixed into the final product. Currently, domestic research on Momordica grosvenori focuses primarily on the development of mogrosides. We know from literature reports that foreign scholars had explored and researched mogrosides as early as the 1970s. Previous studies on mogrosides all used conventional silica gel column chromatography, and HPLC was used to detect mogrosides. 

However, domestic scientific research units have only recently conducted a series of studies in this area, which included extraction, separation, and determination of mogrosides. This paper uses conventional silica gel column chromatography and high-pressure liquid chromatography to collect and prepare mogroside. A self-made high-purity mogroside sample was obtained. This method has the characteristics of simplicity, good reproducibility, high purity of the product obtained, and less waste. Sweetness is the most acceptable taste for humans. 

High-pressure liquid chromatography has not yet been used to separate and prepare mogrosides. The human desire for sweetness is an instinct that also reflects the needs of the body. It could be attributed to the fact that carbohydrates serve as a fuel and nutrition source. Since ancient times, people have been utilizing sweet resources like honey and sweet fruits. After the industrial revolution, tropical sugar cane and beets from temperate and cold zones were used as raw materials to produce a lot of sucrose, which became the symbol of sweetness. Later, as society developed and living standards improved, so did the amount of sucrose consumed. Today, more than 100 million tons of sucrose are produced and consumed worldwide. However, developed nations have realized that eating too many calories can lead to obesity, high blood pressure, The connection between sucrose and dental caries, for example, has also begun to be taken seriously. The United States is the largest market for high-intensity sweeteners, where more than half of Americans now consume foods containing high-intensity sweeteners on a daily basis. The uses of high-intensity sweeteners include various beverages, snacks, dairy products, pharmaceuticals, food sweeteners, ice products, etc., primarily carbonated drinks. High-intensity sweeteners are typically 30 times sweeter than sucrose and were originally intended for some consumers who were concerned about diabetes and obesity. However, these foods are now completely embraced by everyone. As a result, despite the fact that high-intensity sweeteners themselves contain calories, they are low in calories because they are consumed in small amounts. A practical high-intensity sweetener should also have the following important characteristics: (1) Good sweetness quality; (2) Safety has been fully demonstrated; (3) High stability in food;(4) Water-soluble and simple to use; (5) inexpensive. Currently, saccharin, aspartame, cyclamate, stevioside, and acesulfame potassium are the most widely used high-intensity sweeteners worldwide. More than 20 million tons of these high-intensity sweeteners converted into sucrose are estimated to be consumed worldwide. However, it has been demonstrated that many of these sweeteners pose safety concerns. Saccharin and cyclamate, for instance, can cause cancer. Stevia has been linked to a number of negative effects, the most recent of which is the discovery that it can cause cancer and mutagenesis. Only aspartame is currently regarded as a safer and superior sweetener. Its safety has been acknowledged worldwide. Its ADI is 50 mg/kg, according to the Food and Drug Administration of the United States. It has become a fashion and a trend to look for sweeteners or their precursors from natural plants that are safer and of higher quality for reasons of taste and safety, especially now that the use of saccharin is being phased out in Europe and the United States. 

Monk fruit is thought to be a very promising sweet plant variety. First, the Chinese have used monk fruit to drink safely for hundreds of years. Additionally, monk fruit glycosides have a high sweetness, exceeding 250 times that of sucrose on average. It has a refreshing sweetness comparable to that of sugarcane and is of high quality. The cost issue is the only barrier to the use of mogrosides. Mogrosides are not widely used as a sweetener due to the high costs associated with their production. As a result, the market for mogrosides as a sweetener is enormous as long as the cost of production is reduced.