An improvised process of isolation, purification of steviosides from Stevia rebaudiana Bertoni leaves and its biological activity

作者：Rao Adari B^*; Reddy Goka R; Ernala Prasad; Sridhar Sundergopal; Ravikumar Yerrapragada V L

来源：International Journal of Food Science and Technology, 2012, 47(12): 2554-2560.

DOI：10.1111/j.1365-2621.2012.03134.x

• After-taste bitterness
• antioxidant
• membrane-filtration
• natural-sweetener
• stevio-glycosides

The food industry has traditionally used sugar (sucrose) as a sweetening agent; however the dietary and health demands are continuing to expand the market for sweeteners as an alternative to sucrose. The leaves of Stevia rebaudiana are rich source of glycosides that have sweet taste with low calorific value. The study highlights extraction of steviosides from leaves using pressurised hot water extractor, followed by purification and concentration of the sweet glycosides through ultra (UF) and nano (NF) filtration membrane in obtaining high purity steviosides. After the final purification process the stevioside content was 9.05 g per 100 g and rebaudioside A 0.2 g per 100 g stevia leaf, with total purity of stevioside 97.66% by HPLC at total operation time of 7 h. This process also improved the potency of sweetness and palatability profile when compare with other commercially available steviosides. Thus, the methodology developed establishes simple, in-expensive and eco-friendly process in obtaining pure steviosides.

• 出版日期2012-12