Simultaneous determination of steviol and steviol glycosides by liquid chromatography-mass spectrometry.
Romina Shah, Lowri S De Jager, Timothy H Begley
文献索引:Food Addit. Contam. Part A. Chem. Anal. Control. Expo. Risk Assess. 29(12) , 1861-71, (2012)
全文:HTML全文
摘要
A direct, versatile method for the determination of steviol and nine steviol glycosides in food products has been developed by using electrospray ionisation liquid chromatography-mass spectrometry in the negative-ion mode. Ten stevia compounds were readily separated on an amino column by using a gradient separation. Data for analyte quantification were collected in the selected ion monitoring mode, giving the method limit of detection of 0.01-0.34 µg g⁻¹ and repeatability at the limit of quantitation of 2%-15% relative standard deviation. Thirty-four commercially available food products were tested by using the optimised method, and in these products rebaudioside A and stevioside comprised 52%-100% of the total steviol glycosides. Multiple reaction monitoring data were collected to provide analyte confirmation. Stability data for rebaudioside A stored at room temperature, 40°C and 60°C over a period of 1-14 days are shown.
相关化合物
相关文献:
2012-01-01
[Molecules 17(8) , 8908-16, (2012)]
2008-01-01
[Food Chem. Toxicol. 46 Suppl 7 , S1-S10, (2008)]
2013-01-01
[Chem. Pharm. Bull. 61(1) , 33-8, (2013)]
2013-01-01
[J. AOAC Int. 96(1) , 24-6, (2013)]
2011-09-14
[J. Agric. Food Chem. 59(17) , 9629-36, (2011)]