Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Sklodowska University in Lublin, 20-031 Lublin, Pl. Maria Curie Sklodowska 3, Poland.
Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Sklodowska University in Lublin, 20-031 Lublin, Pl. Maria Curie Sklodowska 3, Poland.
Food Chem. 2020 Nov 30;331:127262. doi: 10.1016/j.foodchem.2020.127262. Epub 2020 Jun 6.
Stevioside is the main and the sweetest glycoside of stevia plant. It is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets. This paper discusses the stability of stevioside under food processing conditions. It was found that stevioside was transformed not only to rubusoside, steviolbioside, steviol monoside and steviol but also to previously unknown stevioside α-anomer and rubusoside α-anomer. Those two identified stevioside transformation products are formed not only during the heating of acidic, neutral and alkaline stevioside standard solutions and stevia leaves suspensions in water and ethanol/water solvents but also during the processing of foods containing stevia. Apart from presenting the new compounds, the paper additionally shows that the recombination of sugar moiety with steviolbioside molecule in MS/ESI source can occur. The effect of molecule recombination in the MS source is known from the literature; however, it has not been reported previously in relation to stevioside derivatives.
甜菊苷是甜叶菊植物中的主要和最甜的糖苷。它作为一种天然甜味剂，对糖尿病患者和其他需要控制碳水化合物摄入的人具有吸引力。本文讨论了甜菊苷在食品加工条件下的稳定性。研究发现，甜菊苷不仅会转化为莱鲍迪苷 M、杜尔可苷、甜菊醇单糖苷和甜菊醇，还会转化为以前未知的甜菊苷 α-差向异构体和莱鲍迪苷 M α-差向异构体。这两种鉴定出的甜菊苷转化产物不仅在酸性、中性和碱性甜菊苷标准溶液以及水和乙醇/水溶剂中的甜叶菊叶悬浮液的加热过程中形成，而且在含有甜菊苷的食品加工过程中也会形成。除了呈现新的化合物外，本文还表明，在 MS/ESI 源中，糖部分与史蒂醇苷分子的重组也会发生。文献中已知 MS 源中分子重组的影响，但以前尚未在甜菊苷衍生物中报道过。
