[Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods].
Shokuhin Eiseigaku Zasshi
; 59(1): 30-35, 2018.
Article
em Ja
| MEDLINE
| ID: mdl-29743465
ABSTRACT
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.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Edulcorantes
/
Cromatografia Líquida de Alta Pressão
/
Stevia
/
Análise de Alimentos
/
Glucosiltransferases
Tipo de estudo:
Qualitative_research
Idioma:
Ja
Revista:
Shokuhin Eiseigaku Zasshi
Ano de publicação:
2018
Tipo de documento:
Article