On-line monitoring of stevioside sweetener hydrolysis to steviol in acidic aqueous solutions
On-line monitoring of stevioside sweetener hydrolysis to steviol in acidic aqueous solutions
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DOI：
10.1016/j.foodchem.2011.03.110
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发表时间：
2012-08-15
期刊：
影响因子：
8.8
通讯作者：
Santos, Leonardo S.
中科院分区：
文献类型：
--
作者：
Catharino, Rodrigo R.;Santos, Leonardo S.
甜菊苷是从甜菊（Stevia rebaudiana）（Bertoni）的叶子中获得的有效甜味剂，是甜菊醇的糖基。然而，尽管其天然来源，但由于水解为致癌的甜菊醇，人们一直担心甜菊苷的毒性。为了批准其作为添加剂，粮农组织/世卫组织食品添加剂委员会要求提供有关甜菊醇糖苷在酸性食品和饮料中水解稳定性的更多信息。在这项研究中，甜菊苷在不同pH值的水溶液中进行了监测真实的时间直接注入ESI-MS。由于高速和灵敏度的ESI-MS监测，快速水解甜菊苷分子甜菊醇在酸性水溶液中，特别是在酸性果汁观察。(C)2011爱思唯尔有限公司保留所有权利。
Stevioside, a potent sweetener obtained from leaves of Stevia rebaudiana (Bertoni), is the glycone of steviol. However, despite its natural origin, there has been concern about stevioside toxicity due to hydrolysis to the carcinogenic steviol. To approve it as an additive, the FAO/WHO committee on food additives has required further information about hydrolytic stability of the steviol glycoside in acidic foods and beverages. In this study, aqueous solutions of stevioside at different pH values were monitored in real time by direct infusion ESI-MS. Owing to the high speed and sensitivity of ESI-MS monitoring, fast hydrolysis of the stevioside molecule to steviol in aqueous acidic solutions was observed, particularly in acidic juices. (C) 2011 Elsevier Ltd. All rights reserved.