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www.T-Science.org       p-ISSN 2308-4944 (print)       e-ISSN 2409-0085 (online)
SOI: 1.1/TAS         DOI: 10.15863/TAS

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ISJ Theoretical & Applied Science 12(80) 2019

Philadelphia, USA

* Scientific Article * Impact Factor 6.630


Yurchenko, O. I., Chernozhuk, T. V., & Kravchenko, O. A.

Chromatographic determination of stevia in sugar substitutes with medical properties.

Full Article: PDF

Scientific Object Identifier: http://s-o-i.org/1.1/TAS-12-80-59

DOI: https://dx.doi.org/10.15863/TAS.2019.12.80.59

Language: English

Citation: Yurchenko, O. I., Chernozhuk, T. V., & Kravchenko, O. A. (2019). Chromatographic determination of stevia in sugar substitutes with medical properties. ISJ Theoretical & Applied Science, 12 (80), 289-292. Soi: http://s-o-i.org/1.1/TAS-12-80-59 Doi: https://dx.doi.org/10.15863/TAS.2019.12.80.59

Pages: 289-292

Published: 30.12.2019

Abstract: The method for controlling the quantitative content of stevioside using high-performance liquid chromatography in the processing and separation of stevioside from plant materials has been improved. This technique allows taking the mass analysis during the selection of plant samples for the content of other sweet glycosides. The principles of the process of purification of the obtained extract from plant stevia raw materials are determined based on desalination, decolorization of the extract without the use of expensive and toxic reagents. The influence on the degree of extraction of the following parameters, such as the degree of grinding of the raw materials, the ratio of raw materials-extractant, the temperature of the extractant, the number of sequential extracts, and their duration were studied for the optimization of the extraction process of stevioside. The greatest extraction of stevioside from plant materials is achieved by triple extraction of 20 ml., by boiling water for 30 minutes. The optimum particle size of the raw materials is 0.5 mm. Significantly, the receptors for the use of stevia as a source of low-calorie sweetening components in the production of dairy products for dietary use make it possible to obtain medically valuable cocktails, yogurts, and other products with high palatability.

Key words: stevia, thin layer chromatography, high performance liquid chromatography, stevioside.


 

 

 

 

 

 

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