University of Bonn, Institute of Nutrition and Food Sciences, Endenicher Allee 11-13, 53115 Bonn, Germany.
Rapid Commun Mass Spectrom. 2011 Jun 15;25(11):1575-82. doi: 10.1002/rcm.5024.
Stevia rebaudiana contains several steviol glycosides that have a sweet flavor. They are up to 450 times sweeter than sucrose, but some have an undesirable aftertaste. Up to 2010, ten different steviol glycosides have been described from the leaves or purified extracts of S. rebaudiana. In this paper, the tandem mass spectrometric fragmentation patterns of these ten compounds are compiled, along with a scheme for structural elucidation. This scheme is then applied to 12 steviol glycosides that have not yet been described. The proposed structures of five steviol glycosides have been confirmed by other authors.
甜菊糖含有几种甜菊糖苷，具有甜味。它们比蔗糖甜 450 倍，但有些有不良的余味。截至 2010 年，从甜叶菊的叶子或纯化提取物中已描述了十种不同的甜菊糖苷。本文编译了这十种化合物的串联质谱碎裂模式，并提出了一种结构解析方案。然后将该方案应用于尚未描述的 12 种甜菊糖苷。其他作者已经证实了 5 种甜菊糖苷的结构。
