Thermal characterization and compounds identification of commercialStevia rebaudianaBertoni sweeteners and thermal degradation products at high temperatures by TG-DSC, IR and LC-MS/MS

被引：8
|
作者：
Nunes, Wilhan Donizete Goncalves [1 ,2 ]
Russo, Helena Mannochio [2 ]
Bolzani, Vanderlan da Silva [2 ]
Caires, Flavio Junior [2 ,3 ]
机构：
[1] Inst Fed Educ Ciencia & Tecnol Rondonia IFRO, Campus Ji Parana, Ji Parana, RO, Brazil
[2] Univ Estadual Paulista Unesp, Inst Quim, Araraquara, SP, Brazil
[3] Univ Estadual Paulista Unesp, Fac Ciencias, Bauru, SP, Brazil
来源：
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2021年 / 146卷 / 03期
基金：
巴西圣保罗研究基金会;
关键词：
Stevia rebaudiana; Decomposition products; TG-DSC; EGA; LC-MS; MS; STEVIOL GLYCOSIDES; EXTRACTION; BERTONI; METHODOLOGY; PYROLYSIS; BIOMASS; LEAVES;
D O I：
10.1007/s10973-020-10104-3
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
The thermal behavior of two commercially available sweeteners based onStevia rebaudianaBertoni was studied by TG-DSC and EGA. The composition prior and after heating was analyzed by LC-MS/MS to identify the steviol glycosides present in each formulation and thermal degradation products, respectively. The two formulations (S1 and S2) presented thermal stability up to at least 200 degrees C. By DSC, it was possible to identify the presence of rebaudioside (REB) C and REB A in S1. S2 was composed mainly by erythritol (confirmed by both DSC and FTIR), REB A and E. By LC-MS/MS analyses, it was possible to observe that S1 is composed mainly by stevioside and REB A, E, C and B, and that the major products formed after heating are, basically, partially deglycosylated steviol structures. The thermal decomposition products were different depending on the formulation employed. These chemical changes in the compounds' properties can cause a change in the desired taste and solubility of the formulations.
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页码：1149 / 1155
页数：7
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