Wyszukiwarka
Abstrakt
New food products and diverse formulations containing the regulated steviol glycoside(s) as well as Stevia extracts or Stevia leaves have been brought on the global market. The upcoming multitude of such food products, but also their falsification and adulteration, does have impact on food analysis. Robust high-throughput methods that cope with different food matrices are required for food control to ensure food safety. The analysis of steviol glycosides is mainly performed by high-performance liquid chromatography or high-performance thin-layer chromatography (HPTLC). Mass spectrometry is used for detection, when evaluation of the UV absorbance was challenging due to matrix interferences. HPTLC methods used a simple derivatization step to detect selectively the steviol glycosides. If needed, the recording of mass spectra followed. Further techniques like capillary electrophoresis, near infrared spectroscopy, nuclear magnetic resonance spectroscopy, enzymatic and electroanalytical methods have been reported. Among others, performance data, efficiency, robustness with regard to different sample matrices and relevant sample preparations were discussed. Important analytical techniques were compared with regard to routine analysis.
Cytowania
-
0
CrossRef
-
0
Web of Science
-
0
Scopus
Autorzy (3)
-
Gertrud Morlock
-
-
Benno Zimmermann
Cytuj jako
Pełna treść
pełna treść publikacji nie jest dostępna w portalu
Słowa kluczowe
Informacje szczegółowe
- Kategoria:
- Publikacja monograficzna
- Typ:
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Język:
- angielski
- Rok wydania:
- 2020
- Opis bibliograficzny:
- Morlock G., Wasik A., Zimmermann B.: Analysis// Steviol Glycosides: Production, Properties, and Applications/ : , 2021, s.103-132
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/c2019-0-00665-6
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 150 razy