甜菊糖结晶过程中化学成分的分布及其总糖含量变化研究

Chemical component analysis and total sugar content changes during the crystallization of Stevia

研究通过超高效液相-串联四级杆飞行时间质谱(Ultra high performance liquid chromatography tandem quadrupole time-of-flight mass spectrometry,UPLC-QTOF/MS),对甜菊糖原糖和结晶糖的成分进行了分析鉴定。结果显示:甜菊糖原糖中共鉴定45种物质,甜菊糖苷类17种,氨基酸类21种,黄酮类6种,皂苷类1种;而结晶糖中共鉴定出9种物质,含甜菊糖苷类8种,氨基酸类1种,此研究明确了甜菊糖结晶过程中各物质去向及分布情况,通过检测对甜菊糖原糖与结晶糖中的成分含量对比,结晶糖中RA的含量达95.9%,与原糖中RA相比富集了2.07倍,远高于其他糖苷的富集程度,说明甜菊糖结晶过程可有效提高RA的含量。本研究为提高RA产品含量提供了理论依据。

The composition and crystallization of stevia were studied by ultra-high performance liquid chromatography tandem quadrupole time-of-flight mass spectrometry(UPLC-QTOF/MS). The results showed that 45 kinds of substances were identified in stevia. There were 17 stevia glycoside,21 amino acids,6 flavonoids,and 1 saponin. A total of 9 substances were identified in the crystallization sugar,8 kinds of stevia glycoside and 1 kind of amino acids. The changes of components in crystallization were compared. RA content was 95.9%,2.07 times more before stevia crystallization. The study provides a theoretical basis for improving RA content.