Abstract
An HPLC method for the determination of sweet-tasting stevioside (STS) in the leaves of the plant Stevia rebaudiana and in some beverages (e.g. tea, orange juice) was developed. The pre-separation procedure consisted of extraction of STS from the plant material using boiling water and a solid-phase extraction (SPE). Recovery rates of the SPE for the analysed matrices ranged from 92.8% to 97.8% (for concentrations of STS of 105, 210 and 300 μg/ml; Relative Standard Deviation (RSD)≤3.3%). The chromatographic separations were realized using a C18 column, the mobile phase consisting of methanol and water, and with UV detection at 210 nm. The limits of determination of STS were 5 μg/ml for the leaf extracts and the tea sample and 8 μg/ml for the juice sample.
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Received: 7 April 1998
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Bovanová, L., Brandšteterová, E. & Baxa, S. HPLC determination of stevioside in plant material and food samples. Z Lebensm Unters Forsch 207, 352–355 (1998). https://doi.org/10.1007/s002170050344
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DOI: https://doi.org/10.1007/s002170050344