Method of Quantitative Analysis Using Enzymatic Hydrolysis of <i>α</i>-Glucosyltransferase-Treated Stevia in Foods

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  • 酵素分解を用いた食品中の<i>α</i>-グルコシルトランスフェラーゼ処理ステビア定量分析法
  • 酵素分解を用いた食品中のα-グルコシルトランスフェラーゼ処理ステビア定量分析法
  • コウソ ブンカイ オ モチイタ ショクヒン チュウ ノ a-グルコシルトランスフェラーゼ ショリ ステビア テイリョウ ブンセキホウ

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<p>A quantitative analysis by HPLC of α-glucosyltransferase-treated stevia in foods was considered. This analysis is the way which hydrolyzed α-glucosyltransferase-treated stevia in the stevioside (SS) and the rebaudioside A (RS) using a glucoamylase. Recovery (%) of α-glucosyltransferase-treated stevia, spiked at 200 mg/kg in various foods, were more than 80% and the relative standard deviations were less than 5.0% as SS and RS for the rate of collection. A qualitative analysis by LC-MS/MS was performed 36 products of commercial foods containing stevia. We quantified of 11 products in which α-glucosyltransferase-treated stevia was detected. Quantitative value was at most 180 mg/kg as SS, at most 70 mg/kg as RS.</p>

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