Method of Quantitative Analysis Using Enzymatic Hydrolysis of <i>α</i>-Glucosyltransferase-Treated Stevia in Foods-Reference-Cited by-同舟云学术

Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods

Published:2018-02-25 Issue:1 Volume:59 Page:30-35
ISSN:0015-6426
Container-title:Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
language:en
Short-container-title:Journal of the Food Hygienics Society of Japan

Author:

SUGIKI Mikio¹,MIYAKAWA Hiroyuki¹,TAHARA Shoichi¹,YAMAMOTO Sumiyo¹,SAKAMAKI Narue¹,SADAMASU Yuki¹,UEMATSU Yoko¹,MONMA Kimio¹

Affiliation:

1. Tokyo Metropolitan Institute of Public Health

Publisher

Japanese Society for Food Hygiene and Safety

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/shokueishi/59/1/59_30/_pdf

Reference13 articles.

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3. 3) Kitada, Y., Sasaki, M., Yamazoe, Y., Nakazawa, H. Simultaneous determination of stevioside, rebaudioside A and C and dulcoside A in foods by high-performance liquid chromatography. J. Chromatogr., 474, 447–451 （1989）.

4. 4) Ozawa, H., Hirokado, M., Shimamura, Y., Nakajima, K., Kimura. K., Yasuda, K. An analytical method for stevia sweeteners in food by high performance liquid chromatography. Tokyotoritsu Eiseikenkyusho Kenkyu Nenpo （Annual Report of Tokyo Metropolitan Research Laboratory of Public Health）, 51, 75–79 （2000）.

5. 5) Ozawa, H., Hirokado, M., Taguchi, N., Kobayashi, C., Yamajima, Y., Saito, K. Simultaneous determination of glycyrrhizinic acid, stevioside and rebaudioside A in food by solid phase extraction and HPLC. Tokyotoritsu Eiseikenkyusho Kenkyu Nenpo （Annual Report of Tokyo Metropolitan Research Laboratory of Public Health）, 54, 93–98 （2003）.

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2. A Screening Analysis Method for Stevia Sweetener in Processed Foods by LC-MS/MS;Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi);2018-10-25