中国甜菊和甜菊糖甙的分型研究

Studies on type of stevia and steviosides in China

本文依据甜味成分,首先论述了分型的意义:1) 甜味成分R- A( 甜菊A3 甙:Rebaudioside A)优于St( 甜菊甙:Stevioside) ,甜度R- A 是St 的1 .4～1 .5 倍,是蔗糖的385～450 倍,口感R- A 比St更接近蔗糖;2) 甜味成分含量高低具有多样性,是分型的科学依据;3) 优质化是一个过程,进行分型并规范标准已十分必要。其次,阐述了分型标准:分述了以R- A 占有率为依据的甜菊叶和甜菊糖甙的分型,包括R- A 型和St 型的分型判断式和分型简式。同时提出R- A占有率不等同的A、B、C三级制的型级标准。

In this paper,the writer tells the meaning of defining types of Stevia and Steviosides:1)R-A(Rebaudioside A) overmatches St(Stevioside),Its sweet is 1.4～1.5 times of the St’s,and 385～450 times of sucrose’s, and the tast is more similar to sucrose than that of other’s. 2)The diversity of percentages of sweet ingredient in Stevia and Steviosides is the scientific bases to define types of Stevia and Steviosides. 3)Improving quality needs a process, it is necessary to define types and make standards.Then,the writer gives his opinion on type standard of Stevia and Steviosides on the bases of percentage of R-A,including the formulas to identify type R-A and type St,and the standard of three classes in each type.