Pretreatment methods for analyzing steviol glycosides in diverse food samples

Steviol glycosides are well‐known food sweeteners; their consumption has steadily increased over time. A pretreatment method was developed and validated to better separate rebaudioside A and stevioside from various protein‐rich and fatty foods for quantification. This method was applied to soy sauce...

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Bibliographic Details
Published in:Journal of food science 2021-07, Vol.86 (7), p.3075-3081
Main Authors: Park, Jung‐Min, Lee, Jung‐Hoon, Koh, Jong‐Ho, Kim, Jin‐Man
Format: Article
Language:English
Subjects:
Calibration
Coffee
Fish
Food
Food consumption
Glycosides
HPLC
Linearity
Mathematical analysis
Pretreatment
Quantitation
rebaudioside A
Sauces
Soy sauce
steviol glycoside
Steviol glycosides
Stevioside
Sweeteners
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Summary:Steviol glycosides are well‐known food sweeteners; their consumption has steadily increased over time. A pretreatment method was developed and validated to better separate rebaudioside A and stevioside from various protein‐rich and fatty foods for quantification. This method was applied to soy sauce in liquid type and fish cake and coffee in solid type. Parameters such as linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, and precision were calculated. Calibration curves were linear in the working range of 5–100 mg/l, with coefficients of determination ≥0.99. The LOD and LOQ were in the ranges of 0.16–0.39 and 0.52–1.28 mg/kg, respectively. The percentage recoveries of the fortified samples were in the 88.01%–103.09% range, and the relative standard deviation was 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15781