Science and Education Publishing5 over 72 h and 50C) stevioside and mono- and di-glucosyl Journal of Food and Nutrition Research 2333-1240 2 4 2014 05 14 Stability of Stevioside and Glucosyl-Stevioside under Acidic Conditions and its Degradation Products 198 203 EN Abubakr Musa Ming Miao Mohammed A.A Gasmalla Tao Zhang Ahmed Eibaid Waleed Aboshora Bo Jiang State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave., Wuxi, Jiangsu, China JFNR20142411 10.12691/jfnr-2-4-11 2014 04 30 2014 05 12 2014 05 14 The stability of stevioside and mono- and di-glucosyl-stevioside(produced via Leuconostoccitreum SK24.002 alternansucrase acceptor reaction), and the possible formation of the steviol at elevated temperature and different pH levels was assessed, covering a typical pH range that simulated both relevant and extreme beverage storage conditions. Acid solutions mixed with stevioside or mono- and di-glucosyl- stevioside after 24, 48, and 72 h of storage time at 50 and 80C were analysed. Under mild conditions (at a pH range of 2-6.5 over 72 h and 50C) stevioside and mono- and di-glucosyl-stevioside showed good stability. Degradation of up to 55% was observed at pH 3 and 80C after 72 h, and stevioside was less stable than mono-glucosyl-stevioside. Complete degradation was observed at pH 2 and 80C after 72 h. Stevioside and mono- and di-glucosyl-stevioside and their degradation products were analysed by high-performance liquid chromatography with a diode array detector (DAD-HPLC) on an NH2 analytical column, and the identity of the degradation products was confirmed by liquid chromatography-electrospray ionization mass spectrometry (LC-ESI-MS) in negative mode. Practical Application: Utilizing transglucosylated stevioside products as natural sweeteners or sweetness enhancers, impose to understand physicochemical profiles of transglucosylated stevioside products in various systems of interest, here we studied the stability of a steviosid and transglucosylated stevioside products at elevated temperature and different pH levels covering a typical pH range that emulated both relevant and extreme beverage storage conditions.