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Simultaneous determination of steviol glycosides in food from stevia by liquid chromatography tandem mass spectrometry (LC-MS/MS)

Luu Thi Huyen Trang Vu Thi Kim Oanh Vu Thi Trang Nguyen Thi Bien
Published 05/31/2019

Article Details

How to Cite
Luu Thi Huyen Trang, Vu Thi Kim Oanh, Vu Thi Trang, Nguyen Thi Bien. "Simultaneous determination of steviol glycosides in food from stevia by liquid chromatography tandem mass spectrometry (LC-MS/MS)". Vietnam Journal of Food Control. vol. 2, no. 2 (en), pp. 23-28, 2019
PP
23-28
Counter
665

Main Article Content

Abstract

The objective of this study is to develop a method for determination of steviol glycosides in food using liquid chromatography mass tandem spectrometry. The compounds were extracted from the matrices with methanol at 40°C within 60 minutes, and then determined by LC-MS/MS using C18 column (100 mm x 2.1 mm x 3.5 µm), the MS/MS detector with negative ESI mode. The calibration curves were linear in the range of 0.1 to 20 μg/mL; the RSD was of 1.74 – 5.01%; and the recovery was in range of 90 – 105%. The method was applied to analyze 20 food samples collected from markets in Hanoi (including dry stevia rebaudiana, stevia powder, stevia tea and soft drinks). The results showed that the composition of steviol glycosides was different from sample to sample. The most abundant steviol glycosides were stevioside and rebaudioside A.

Keywords:

LC-MS, steviol glycosides, stevia

References

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