The Qualitative and Quantitative Analysis of Steviol Glycosides by HPLC-PDA in Energy/Vitamin Drinks

With an emphasis on decreasing calorie intake, more and more individuals are focusing on lowering their sugar consumption from foods and beverages. In response to this, food/beverage manufacturers are now introducing the highly touted sugar substitute rebaudioside A (Reb A), in place of all or most of the sugar in certain foods and beverages. The primary interest in Reb A is the fact that it is a naturally derived sweetener considered to be at least 400 times sweeter than sugar and, therefore, can be added to products in considerably lower concentrations. The use of Reb A has been especially accelerated now that it is considered as Generally Recognized as Safe (GRAS) by the U.S. FDA1. Reb A and stevioside, both steviol glycosides, are the primary extracts from the Stevia rebaudiana plant from South America, particularly from Paraguay. Along with Reb A and stevioside, two secondary steviol glycosides, rebaudioside B (Reb B) and rebaudioside C (Reb C), may also be introduced into food/ beverage products as part of the stevia extracts, though both of these are not as sweet. The Qualitative and Quantitative Analysis of Steviol Glycosides by HPLCPDA in Energy/Vitamin Drinks A P P L I C A T I O N N O T E