Stevia glycoside detection

Steviol sugar, also known as steviol glycoside, with the chemical formula C38H60O18, is a glycoside extracted from the leaves of the chrysanthemum plant in the composite family. Stevia rebaudiana is native to Paraguay and Brazil. It has high sweetness and low calorie content, with a sweetness 200 to 300 times that of sucrose and a calorific value only 1/300 of sucrose. Stevia sugar is a new type of natural sweetener extracted from the herbaceous plant Stevia (also known as Stevia leaves) in the composite family. Stevia has been used as a herb and sugar substitute for hundreds of years in South America. According to data from the international sweetener industry, steviol glycosides have been widely used in the production of food, beverages, and seasonings in countries such as Asia, North America, South America, and the European Union. China is the world's leading producer of stevia glycosides. Acute toxicity test, oral LD50> of steviol crystal mice; 16g/kg. GB2760-2011 specifies its scope of application, but the maximum usage is to use it in moderation according to production needs. The extraction of stevia glycosides is achieved by soaking stevia leaves in water, filtering the liquid from the leaves and stems, and further purifying it with water or food grade alcohol - a completely traditional plant extraction method. Thus, a pure natural and extremely sweet sweetener called stevia, which can be consumed daily but does not affect blood sugar levels, can be obtained. The sweetness is 250-450 times that of sucrose, with a slight astringency. Stevia A glycoside has a clear bitterness and a certain degree of astringency and menthol taste, and its taste characteristics are slightly worse than stevia disaccharide A. It is moderately delicious and has less aftertaste after pure taste, making it the closest natural sweetener to granulated sugar. But when the concentration is high, there will be a strange smell. Stevioside is stable in solutions of acid and salt, and its properties are relatively stable at room temperature. It is easily soluble in water and quickly absorbs moisture in air, with a solubility of over 40% at room temperature. Steviol glycoside combined with citric acid or glycine has a good taste; When combined with other sweeteners such as sucrose and fructose, the taste quality is better. It is a good natural sweetener for patients with diabetes and obesity because it is not absorbed after eating and does not produce heat energy

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