Stevioside

Production of β - fructofuranosidase and Optimization of Enzymatic Modification Process for Stevioside and Rebaudioside A

β-呋喃果糖苷酶的生产及对甜菊苷和莱鲍迪A苷的酶法改性研究

Effect of steviol glycosides on growth and reproduction of Drosophila melanogaster Production of β - fructofuranosidase and Optimization of Enzymatic Modification Process for Stevioside and Rebaudioside A

甜叶菊糖苷对果蝇生长和繁殖的影响β-呋喃果糖苷酶的生产及对甜菊苷和莱鲍迪A苷的酶法改性研究

Objective : To evaluate the effect of stevioside against hypertension .

评价甜菊苷的抗高血压作用。

Effect of stevioside on immune function of the patients with primary hypertention

甜菊甙对原发性高血压患者免疫功能影响的观察

Current Development and Prospect of Stevioside Industry

甜菊糖工业发展现状与前景

The effects of stevioside on blood pressure in the anesthetized dogs

甜菊甙对麻醉犬血压的影响

A new extraction technology of stevioside

甜菊甙提取的一种新工艺

Primary study on the extraction of stevioside

甜菊甙提取研究初报

Application of an Adsorbent AB-8 in Extraction and Separation of Stevioside

吸附树脂AB－8对甜菊甙的吸附性能及在其提取纯化中的应用

Study on the Stevioside 's Safety

甜菊糖苷的安全性研究进展

The influence of steam distillation on the taste properties of stevioside was studied and proved to be economic effective .

本文在探讨了现行甜菊甙提取工艺的基础上，提出了汽提除苦的新工艺，实践证明是一种经济易行的方法。

Determination of rebaudioside and stevioside in low caloric food samples by capillary zone electrophoresis

毛细管电泳检测低热量食品中甜菊糖甙的含量

Pilot experiment of extraction of stevioside

甜菊甙提取的中间试验

Stevioside is used to rectify the taste , with a dosage of 0.03 g / g Aloe .

甜叶菊苷为矫味剂，其用量为0.03g/g。

ABSTRACT Studies the flocculation technology of extract and eluate of big bore adsorption resin in the isolation of stevioside .

作者研究了甜菊甙分离过程中的提取液和大孔径吸附树脂解吸液的絮凝工艺。

Structural Modification of Stevioside ⅰ . Studies on the Enzymic Synthesis of α - Glucosyl-Stevioside

甜菊糖苷的结构修饰研究Ⅰ.α-葡萄糖基-甜菊糖苷的酶促合成研究

The content of stevioside was highest in slow-growing , compact and green calli either with or without shoot formation .

绿色、质地致密、生长缓慢的愈伤组织，不论有芽分化或无芽分化时，其甜菊糖苷含量均较高。

The amounts of stevioside determined were in the range ; 43.80 % to 60.39 % . The relative standard deviation of this method is 1.6 % .

分析了18个甜菊糖甙样品，定量测定结果：甜菊甙含量在43.80～60.39%，相对标准偏差为1.6%。

Before reviewing stevioside again , the committee considered that it would be necessary to develop specifications to ensure that the material tested was representative of the commercial product .

再次评估甜菊糖前，委员会认为必须为甜菊糖制订性质规范，确保化验物能代表有关商品。

The results show that most of stevioside is in 12000 Xg supernatant ( this part mainly contains vacuolar inclusions and soluble cytoplasm ) .

结果表明，甜菊糖苷主要存在于12000g的上清液（这部分主要包括液泡内含物和可溶性细胞质）。

The paper also studied the water amount and the best time for extracting stevioside and the sequence of adding leaves and the refining way , which affected the extracting rate of stevioside .

并着重对水的用量、浸提最佳时间、加叶先后顺序、精制方法等影响甜菊苷提取率的重要因素进行了研究。

The paper put forwards the way of extracting refining stevioside by boiling water from the leaves of stevia rebaudiana bertoni and removing impurities from extract by alcohol and ion exchanger .

介绍了用水提取、醇沉淀和离子交换树脂精制等工艺从甜叶菊中提取甜菊苷的方法。

Accessories : sucrose , stevioside , sodium benzoate ( preservative ), citric acid water , glycerin , propylene glycol , carmine ( pigment ), banana essence , purified water .

辅料为：蔗糖、甜菊素、苯甲酸钠（防腐剂）、一水柠檬酸、甘油、丙二醇、胭脂红（色素）、香蕉香精、纯化水。

The measurements of the relative sweetness of the stevioside were accomplished using the method of magnitude estimation . And the flavor profiles of Stevia were evaluated by quantitative descriptive analysis ( QDA ) .

研究了甜菊糖的甜味特性。分别采用量值估计法和定量描述分析（QDA）法评定了甜菊糖的相对甜度和其风味特征。

Stevia sugar is an intense sweetener , and its two constitutents , stevioside and rebaudioside C have some bitterness and unpleasant aftertaste which greatly affect the sweetness .

甜菊糖是一种天然的强力甜味剂，它的二种组分&甜菊苷和甜菊双糖C苷有苦味和不愉快的后味，会显著影响甜菊糖的味质。

The beverage product was improved by adding stevioside 0.02 % , fructose 0.2 % , orange essence 0.001 % , gum Arabic 0.2 % , CMC 0.2 % and found steady and transparence .

苦荞麦蛋白饮料的调味料添加剂为：甜菊糖0.02%、低聚果糖为0.2%、桔子香精0.001%；阿拉伯胶为0.2%、CMC为0.2%。