Method of quantitative analysis using enzymatic hydrolysis of α-glucosyltransferase-treated stevia in foods

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.