1 research outputs found
Quantitation of Sweet Steviol Glycosides by Means of a HILIC-MS/MS-SIDA Approach
Meeting
the rising consumer demand for natural food ingredients,
steviol glycosides, the sweet principle of Stevia rebaudiana Bertoni (Bertoni), have recently been approved as food additives
in the European Union. As regulatory constraints require sensitive
methods to analyze the sweet-tasting steviol glycosides in foods and
beverages, a HILIC-MS/MS method was developed enabling the accurate
and reliable quantitation of the major steviol glycosides stevioside,
rebaudiosides A–F, steviolbioside, rubusoside, and dulcoside
A by using the corresponding deuterated 16,17-dihydrosteviol glycosides
as suitable internal standards. This quantitation not only enables
the analysis of the individual steviol glycosides in foods and beverages
but also can support the optimization of breeding and postharvest
downstream processing of <i>Stevia</i> plants to produce
preferentially sweet and least bitter tasting <i>Stevia</i> extracts