Kvasny Prum. 2015; 61(9): 262-267 | DOI: 10.18832/kp2015025

Determination of Rebaudioside A in Mixed beer, Beer-based Beverages and LemonadesPeer-reviewed article

Marie JURKOVÁ, Jana OLŠOVSKÁ

Výzkumný ústav pivovarský a sladařský, a. s., Lípová 15, 120 44 Praha 2 / Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2

e-mail: olsovska@beerresearch.cz

The plant Stevia rebaudiana (Stevia sweet) is becoming a favourite sweetener in the food industry. Sweet taste is caused by diterpenic glycosides, so-called steviol glycosides, which lack calories while being 300 times sweeter than sucrose. While all the other glycosides are slightly or even disagreeably bitter, rebaudioside A possesses desirable sensorial properties. Because this sweetener is used to sweeten beverages including mixed beer, a fast routine analytical method was developed using HPLC with UV detection for determination of rebaudioside A in mixed beer and lemonade. The HILIC principle, which is suitable for separation of polar and hydrophilic analytes, was used for separation of steviol glycosides. The method is selective, reproducible and has a high recovery of 90-100 %.

Keywords: Stevia, sweetener, beer, HPLC - UV, HILIC

Received: June 26, 2015; Accepted: July 29, 2015; Published: September 1, 2015