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
Hauptverfasser:	SUGIKI, Mikio, MIYAKAWA, Hiroyuki, TAHARA, Shoichi, YAMAMOTO, Sumiyo, SAKAMAKI, Narue, SADAMASU, Yuki, UEMATSU, Yoko, MONMA, Kimio
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	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
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