Department of Nutrition and Food Sciences, Food Chemistry/Bioanalytics, Rheinische Friedrich-Wilhelms-Universität Bonn, Bonn, Germany.
J Agric Food Chem. 2012 Feb 1;60(4):886-95. doi: 10.1021/jf2044907. Epub 2012 Jan 24.
The plant Stevia rebaudiana is well-known due to the sweet-tasting ent-kaurene diterpenoid glycosides. Stevioside and rebaudioside A are the most abundant and best analyzed, but more than 30 additional steviol glycosides have been described in the scientific literature to date. Most of them were detected in the last two years. This paper reviews these new compounds and provides an overview about novel trends in their determination, separation, analysis, detection, and quantification. The detection and analysis of further constituents such as nonglycosidic diterpenes, flavonoids, chlorogenic acids, vitamins, nutrients, and miscellaneous minor compounds in the leaves of Stevia rebaudiana are reviewed as well. A critical review of the antioxidant capacity of Stevia leaves and its analysis is also included. These different aspects are discussed in consideration of the scientific literature of the last 10 years.
甜叶菊（Stevia rebaudiana）因其具有甜味的贝壳杉烯二萜类糖苷而广为人知。甜菊苷和莱鲍迪苷 A 是最丰富和分析最好的，但迄今为止在科学文献中已经描述了 30 多种其他甜菊糖苷。其中大多数是在过去两年中检测到的。本文综述了这些新化合物，并概述了它们在测定、分离、分析、检测和定量方面的新趋势。本文还综述了甜叶菊叶片中其他成分的检测和分析，如非糖苷二萜、类黄酮、绿原酸、维生素、营养物质和其他少量化合物。本文还包括对甜叶菊叶抗氧化能力及其分析的批判性评价。考虑到过去 10 年的科学文献，本文讨论了这些不同的方面。
