Method of Quantitative Analysis Using Enzymatic Hydrolysis of Α-Glucosyltransferase-treated Stevia in Foods

A quantitative analysis by HPLC of alpha-glucosyltransferase-treated stevia in foods was considered. This analysis is the way which hydrolyzed alpha-glucosyltransferase-treated stevia in the stevioside (SS) and the rebaudioside A (RS) using a glucoamylase. Recovery (%) of alpha-glucosyltransferase-treated stevia, spiked at 200 mg/kg in various foods, were more than 80% and the relative standard deviations were less than 5.0% as SS and RS for the rate of collection. A qualitative analysis by LC-MS/MS was performed 36 products of commercial foods containing stevia. We quantified of 11 products in which alpha-glucosyltransferase-treated stevia was detected. Quantitative value was at most 180 mg/kg as SS, at most 70 mg/kg as RS.