Structural Characterization of the Degradation Products ofa Minor Natural Sweet Diterpene Glycoside Rebaudioside M under Acidic Conditions

International Journal of Molecular Sciences

Indra Prakash¹  Venkata Sai Prakash Chaturvedula¹  Avetik Markosyan² 

[1] Organic Chemistry Department, The Coca-Cola Company, Global Research and Development, One Coca-Cola Plaza, Atlanta, GA 30313, USA;Pure Circle SDN BHD, Lengkuk Teknologi, 71760 Bandar ENSTEK, Negeri Sembilan, Malaysia;

关键词: rebaudioside M;    stability;    pH;    temperature;    degradation products;    spectroscopic data;    structure characterization;   

DOI  :  10.3390/ijms15011014

来源: DOAJ

【 摘 要 】

Degradation of rebaudioside M, a minor sweet component of Stevia rebaudiana Bertoni, under conditions that simulated extreme pH and temperature conditions has been studied. Thus, rebaudioside M was treated with 0.1 M phosphoric acid solution (pH 2.0) and 80 °C temperature for 24 h. Experimental results indicated that rebaudioside M under low pH and higher temperature yielded three minor degradation compounds, whose structural characterization was performed on the basis of 1D (1H-, 13C-) & 2D (COSY, HSQC, HMBC) NMR, HRMS, MS/MS spectral data as well as enzymatic and acid hydrolysis studies.

【 授权许可】

Unknown