Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods
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 stevi...
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| Veröffentlicht in: | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2018/02/25, Vol.59(1), pp.30-35 |
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| container_title | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) |
| container_volume | 59 |
| creator | SUGIKI, Mikio MIYAKAWA, Hiroyuki TAHARA, Shoichi YAMAMOTO, Sumiyo SAKAMAKI, Narue SADAMASU, Yuki UEMATSU, Yoko MONMA, Kimio |
| description | 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. |
| doi_str_mv | 10.3358/shokueishi.59.30 |
| format | Article |
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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.</description><identifier>ISSN: 0015-6426</identifier><identifier>EISSN: 1882-1006</identifier><identifier>DOI: 10.3358/shokueishi.59.30</identifier><identifier>PMID: 29743465</identifier><language>eng ; jpn</language><publisher>Japan: Japanese Society for Food Hygiene and Safety</publisher><subject>additional glucose ; enzymatic hydrolysis ; enzymatically modified stevia ; Food ; Glucoamylase ; Glucosyltransferase ; High-performance liquid chromatography ; HPLC ; Liquid chromatography ; Qualitative analysis ; Quantitative analysis ; rebaudioside A ; Stevioside ; α-glucosyltransferase-treated stevia</subject><ispartof>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2018/02/25, Vol.59(1), pp.30-35</ispartof><rights>2018 Japanese Society for Food Hygiene and Safety</rights><rights>Copyright Japan Science and Technology Agency 2018</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4023,27922,27923,27924</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29743465$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>SUGIKI, Mikio</creatorcontrib><creatorcontrib>MIYAKAWA, Hiroyuki</creatorcontrib><creatorcontrib>TAHARA, Shoichi</creatorcontrib><creatorcontrib>YAMAMOTO, Sumiyo</creatorcontrib><creatorcontrib>SAKAMAKI, Narue</creatorcontrib><creatorcontrib>SADAMASU, Yuki</creatorcontrib><creatorcontrib>UEMATSU, Yoko</creatorcontrib><creatorcontrib>MONMA, Kimio</creatorcontrib><title>Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods</title><title>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)</title><addtitle>Food Hyg. Saf. Sci.</addtitle><description>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.</description><subject>additional glucose</subject><subject>enzymatic hydrolysis</subject><subject>enzymatically modified stevia</subject><subject>Food</subject><subject>Glucoamylase</subject><subject>Glucosyltransferase</subject><subject>High-performance liquid chromatography</subject><subject>HPLC</subject><subject>Liquid chromatography</subject><subject>Qualitative analysis</subject><subject>Quantitative analysis</subject><subject>rebaudioside A</subject><subject>Stevioside</subject><subject>α-glucosyltransferase-treated stevia</subject><issn>0015-6426</issn><issn>1882-1006</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNpFkU1OwzAQRi0Egqp0zwpZYp1ix46TLFHFn1SEEO3acuNx65LGYDtI4VZchDMRaCmbmcV7M9J8g9AZJWPGsuIyrNxLCzas7Dgrx4wcoAEtijShhIhDNCCEZongqThBoxDsgqSE52leimN0kpY5Z1xkA1Q_QFw5jZ3BT61qoo0q2nfAV42qu2ADngfbLPF189FtelLhu057t0X9zNdnclu3lQtdHb1qggGvAiQzDyqCxs8R3q3CtsE3zulwio6MqgOMdn2I5jfXs8ldMn28vZ9cTZM1LQRJFBBDjMppRYtcEGAlzTkoo0UBwHWlC5rqSiyooFnBuaEspaWGXHBjjFCMDdHFdu-rd28thCjXrvX9RUH-hsBploneOt9Z7WIDWr56u1G-k3_h9MJkK6xDVEvYC8r3QdQg_x8gs1LSn8LInlYr5SU07BtKYoSG</recordid><startdate>2018</startdate><enddate>2018</enddate><creator>SUGIKI, Mikio</creator><creator>MIYAKAWA, Hiroyuki</creator><creator>TAHARA, Shoichi</creator><creator>YAMAMOTO, Sumiyo</creator><creator>SAKAMAKI, Narue</creator><creator>SADAMASU, Yuki</creator><creator>UEMATSU, Yoko</creator><creator>MONMA, Kimio</creator><general>Japanese Society for Food Hygiene and Safety</general><general>Japan Science and Technology Agency</general><scope>NPM</scope><scope>7T2</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H96</scope><scope>H97</scope><scope>H98</scope><scope>H99</scope><scope>L.F</scope><scope>L.G</scope><scope>P64</scope></search><sort><creationdate>2018</creationdate><title>Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods</title><author>SUGIKI, Mikio ; 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| ispartof | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2018/02/25, Vol.59(1), pp.30-35 |
| issn | 0015-6426 1882-1006 |
| language | eng ; jpn |
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| source | EZB-FREE-00999 freely available EZB journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | additional glucose enzymatic hydrolysis enzymatically modified stevia Food Glucoamylase Glucosyltransferase High-performance liquid chromatography HPLC Liquid chromatography Qualitative analysis Quantitative analysis rebaudioside A Stevioside α-glucosyltransferase-treated stevia |
| title | Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods |
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