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A method for evaluating the quality of stevia sugar

A stevioside quality technology, applied in the field of stevioside quality evaluation, can solve problems such as lack of objectivity, difficulty of stevioside, and complex composition of stevioside

Active Publication Date: 2015-09-02
QUFU SHENGXIANGYUAN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the calibration of the sweetness of stevioside is mainly achieved by tasting. Due to the personal differences of the testers and the complex taste of the stevia composition, it is difficult to accurately calibrate the sweetness of stevia through personal tasting, and it is not objective. sex

Method used

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  • A method for evaluating the quality of stevia sugar
  • A method for evaluating the quality of stevia sugar
  • A method for evaluating the quality of stevia sugar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Total glycosides 90 stevioside sample 1

[0028] Get stevioside sample 1, detect according to JECFA standard, chromatographic conditions are as follows:

[0029] Chromatographic column: C18 column (250×4.6 mm, 5μm)

[0030] Mobile phase: acetonitrile-10mmol / L sodium phosphate (32:68), pH 2.6

[0031] Flow rate: 1ml / min

[0032] Detection wavelength: 210 nm

[0033] Column temperature: 40 o C

[0034] The results of content determination are shown in Table 2.

[0035]

[0036] Table 2 Contents of 9 kinds of glycosides in sample 1 of total glycoside 90 stevioside

[0037] Total stevia glycosides content=64.2%+15.9%+5.8%+0.8%+0.6%+1.1%+1.5%+1.3%=91.2%

[0038] Stevia sweetness multiple = 64.2%×300+15.9%×400+5.8%×50+0.8%×200+0.6%×50

[0039] +1.1%×10+1.5%×50+1.3%×150=263.8

Embodiment 2

[0041] Total glycosides 90 stevioside sample 2

[0042] Assay method is the same as example 1, and the results are shown in Table 3.

[0043]

[0044] Table 3 Contents of 9 kinds of glycosides in sample 2 of total glycoside 90 stevioside

[0045] Total stevia glycosides content=22.9%+60.4%+0.8%+3.5%+1.2%+0.3%+0.5%+1.3%=90.9%

[0046] Stevia sweetness multiple=22.9%×300+60.4%×400+0.8%×10+3.5%×50+1.2%×200+0.3%×

[0047] 10+0.5%×50+1.3%×150=316.8

Embodiment 3

[0049] Total glycoside 95 stevioside sample

[0050] Assay method is the same as example 1, and the results are shown in Table 4.

[0051]

[0052] Table 4 Contents of 9 glycosides in total glycoside 95 stevioside samples

[0053] Total stevia glycosides content=50.8%+28.3%+1.1%+12.5%+1.3%+0.2%+0.5%+0.7%=95.4%

[0054] Stevia sweetness multiple=50.8%×300+28.3%×400+1.1%×10+12.5%×50+1.3%×200+0.2%×

[0055] 50+0.5%×50+0.7%×150=276

[0056] Stevia glycosides 90 and glycosides 95 series have become the most popular products in the market due to their high cost performance, and the prices of the two are quite different. Examples 1 and 2 show that although the two steviosides are of the same specification (both total glycosides 90), there is a large difference in sweetness. Examples 2 and 3 show that high-standard products (total glycosides 95) may not It is sweeter than the low specification product (total glycosides 90). According to the requirements of the national standar...

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Abstract

The invention provides a new method for evaluating the quality of stevioside. The method comprises the following steps: accurately calibrating nine main glucoside ingredients in stevioside with a chromatography method or other analytical methods, wherein the proportions of all glucoside ingredients in stevioside are multiplied by corresponding sweetness ratio, and the results are counted up to obtain the sweetness ratio of the stevioside; judging the quality of the stevioside according to the sweetness ratio calculated by measurement results of the content of the stevioside. Compared with the traditional tasting methods for calibrating the sweetness of the stevioside, the method has objectivity, authenticity and accuracy and can accurately distinguish the difference of the qualities of same or different series of steviosides.

Description

technical field [0001] The invention relates to a method for evaluating the quality of stevioside, in particular to an evaluation method for objectively quantifying the quality of stevioside by adopting the sweetness of stevioside. Background technique [0002] Stevioside is a new type of natural sweetener extracted from the herb wild plant Stevia rebaudiana of Compositae. It is the third natural sweetener with development value and health praise after sugarcane and beet sugar. "The third sugar source in the world". It has the characteristics of high safety, high sweetness and low calorie. [0003] Stevioside is originally produced in Paraguay, Brazil and other places in South America. It has been eaten by local residents for hundreds of years, and no poison has been found so far. Pharmacological experiments at home and abroad have proved that stevioside is a non-carcinogenic substance, non-toxic and has no side effects. Safety. Its sweetness is 200 to 400 times that of s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02
Inventor 赵新峰姚五洲
Owner QUFU SHENGXIANGYUAN BIOTECH
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