韩国酶改质甜菊糖甙英文版.pdfVIP

Enzymatically Modified Stevia Glucosyl Stevia Enzymatically Modified Stevia Glucosyl Stevia EEnnzzyymmaattiiccaallllyyMMooddiiffiieeddSStteevviiaaGGlluuccoossyyll SStteevviiaa Definition Definition DDeeffiinniittiioonn Enzymatically Modified Stevia is obtained by addition of glucose to stevia extracts using α α -glucosyltransferase. Its components are -glucosylstevioside, etc. [Compositional Specifications of Enzymatically Modified Stevia Glucosyl Stevia] [Compositional Specifications of Enzymatically Modified Stevia Glucosyl Stevia] [[CCoommppoossiittiioonnaallSSppeecciiffiiccaattiioonnss ooffEEnnzzyymmaattiiccaallllyyMMooddiiffiieeddSStteevviiaa GGlluuccoossyyll SStteevviiaa]] Content Content CCoonntteenntt If Enzymatically Modified Stevia is converted to a dehydrated form, it should contain no less than 80% of steviolglycoside and not more than 15% of unreacted steviolglycoside. Description Description DDeessccrriippttiioonn Enzymatically Modified Stevia is white～pale yellow powder, thin platelet, or granule with a refreshing sweet taste. It may or may not have a slight characteristic scent. Identification Identification IIddeennttiiffiiccaattiioonn (1) 1.2 g of Enzymatically Modified Stevia is dissolved in 100 ml of water, where 100 ml of n-butyl alcohol is added and shaken. It is set aside to separate two phases. N-butyl alcohol phase is taken and filtered if necessary. 5 ml of anthrone solution is slowly added along the inner wall of a container with 5 ml of this solution. The boundary area becomes blue～green in color. → (2) 40 ml of sulfuric acid (1 5) is added to 2.4 g of Enzymatically Modified Stevia in a flask. A reflux condenser is attached to the flask, which is heated for 2 hours in a water bath. After cooling, it is extracted twice with 50 ml each of ether. The ex