ScholarWorks@경상국립대학교

초록

This study conducted experiments under varied conditions using high performance liquid chromatography (HPLC) to improve the enzymatically modified stevia analysis method presented at the Joint FAO/WHO Expert Committee on Food Additives. The modified method was thereafter applied for the analysis of enzyme-treated stevia. HPLC was equipped with an NH2 column, acetonitrile, and water as the mobile phase, and the flow rate was adjusted to 0.5 mL/min. Each limit of detection and limit of quantitation was analyzed for method validation. Precision and repeatability were also analyzed and were determined to be within the guideline range. Totally, 13 enzymatically modified stevia were separated by HPLC chromatogram. Commercial products were subsequently analyzed using the improved method, and 11 types of enzymatically modified stevia were detected. Our results validate that the improved method can officially be applied for testing enzymatically modified stevia.

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