Quality Control of Sweeteners: Production, Handling, and Storage - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 285

Steviol and
glycosides

Stevia leaves
and
commercial
sweeteners

UHPLC-ESI-MS Methanol, SPE

cleaning
CH 2 Cl 2

UHPLC hss C18
column (150 mm
× 2.1 mm I.D.,
1.8 μm)

15, 50, 10, and
1 ng ml −1 for
stevioside,
rebaudioside A,
steviolbioside,
and steviol,
respectively

3.1%-5.3%
for steviol
glycosides
and
6.3%-9.4%
for steviol

89%-103%
and
40-180 mg/g

Gardana et
al. 2010

SAC and CYC Tabletop

sweeteners

PLSspecstroscopy/
FT-Raman

— — 0.2% w/w 0.8% N/A and N/A Armenta et

al. 2004

ACS K and
SAC

Beverages Differential pulse

polarography

— — <1 ppm N/A N/A

and
1-200 ppm

Hannisdal et
al. 1993

SAC, CYC, and
ACS K

Cola drinks,
fruit drinks,
and milk,
dairy products

Differential kinetic
spectrophotometry

— — 0.0312 μg/ml N/A N/A and N/A Ni et al.

2009

SAC Artiicial

sweeteners

Potentiometry — — 3.6 × 10 −4 mol/l 0.6% 101.5%-

102.5% and
N/A

Giaan et al.
2009

SAC Instant tea

powders, diet
soft drinks,
strawberry
dietetic jam

Potentiometry — — 3.9 × 10 −7 mol/l 1.8%-2.3% 96.7%-

102% and
5 × 10 −7 mol/
l - 1 ×
10 −2 mol/l

Santini et al.
2008

Note: SAC: saccharin, CYC: cyclamate, ACS K: acesulfame k, ASP: aspartame, CYC: cyclamate, DUL: dulcin, ALI: alitame, NEO: neotame, SCL: sucralose, NHDC: neo-
hesperidine dihydrochalcone, GA: glycyrrhizic acid, STV: stevioside, REB: rebaudioside, p-HBA: p-hydroxybenzoic acid, LOD: limit of detection, and RSD: relative
standard deviation.