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     Advance Journal of Food Science and Technology


Research of Stability Influencing Factors of Rebaudioside A Powder

1, 2Liu Jing-Bin, 2Zhang Lin-Jie, 1Liu An-jun, 2Zhao Yong-liang and 1Xie Yin-Zhi
1College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457
2Tianjin Meilun Medical Co., Ltd., Tianjin 300400, China
Advance Journal of Food Science and Technology   2016  5:326-330
http://dx.doi.org/10.19026/ajfst.10.2076  |  © The Author(s) 2016
Received: May ‎5, ‎2015  |  Accepted: June ‎22, ‎2015  |  Published: February 15, 2016

Abstract

It was found that the purity of non-crystal Rebaudioside A (Reb-A) decreased almost 11.48% along with time at room temperature conditions by long term tracking and detection experiment for 33 months. While the purity of crystal Reb-A kept almost the same. The influence of heating, oxygen, sunlight, UV and γ ray on the stability of both crystal and non-crystal was studied by experiments. The results indicated that all these factors expect oxygen could precipitate the degradation of Reb-A powder. And the stability of crystal Reb-A was much better than non-crystal Reb-A. The divergence between the stability of crystal and non-crystal Reb-A demonstrated that the existence of crystal structure in Reb-A powder was the key factor which would affect its stability.

Keywords:

Crystal, non-crystal, Reb-A powder, stability influencing factors,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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