Abstract：
:Steviol glycosides are intense natural sweeteners used in foods and beverages. Their acceptable daily intake, expressed as steviol equivalents, is set at 0-4 mg/kg body weight. We report the development and validation of a RP-HPLC method with fluorometric detection of derivatized isosteviol, formed by acid hydrolysis of steviol glycosides. Dihydroisosteviol was used as an internal standard. Using this method, the amount of steviol equivalents in commercial steviol glycoside mixtures and different foods can be directly quantified. The method was successfully tested on strawberry jam, low-fat milk, soft drink, yogurt and a commercial mixture of steviol glycosides. Calibration curves were linear between 0.01 and 1.61 mM steviol equivalents, with a quantification limit of 0.2 nmol. The % RSD of intra-day precision varied between 0.4% and 4%, whereas inter-day precision varied between 0.4% and 5%, for high and medium concentrations, and between 3% and 8% for low concentrations. Accuracy of the analysis varied between 99% and 115%.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bartholomees U,Struyf T,Lauwers O,Ceunen S,Geuns JMCdoi
10.1016/j.foodchem.2015.05.102subject
Has Abstractpub_date
2016-01-01 00:00:00pages
270-275eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00846-8journal_volume
190pub_type
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