Extraction Efficiency for the Analysis of Non-Nutritive Sweeteners, Stevioside and Sucralose in Different Types of Food Models
- Jong Bang Eun, Budi Wibowotomo
- Corresponding Author
- Jong Bang Eun
Available Online January 2019.
- https://doi.org/10.2991/icovet-18.2019.25How to use a DOI?
- extraction efficiency, stevioside, sucralose, food models, recovery rate
- Extraction efficiency (%R) of stevioside and sucralose in food models spiked by different addition levels were observed. The measurement of %R value was finalized by spectrophotometry after a solvent extraction procedures. Results showed that extraction efficiency of stevioside in soft drink was significantly different from each addition levels. In pudding and steamed-bread, the %R’s of stevioside extracted from low level were higher than middle and high level, whereas %R’s between those both levels were not different. Extraction efficiencies of sucralose in all food models exhibit no certain pattern in different addition levels; however the range of %R’s of sucralose was accepted considerably. Overall, steamed-bread was shown to be best food model in determination recovery rate of stevioside and sucralose. It produced smallest range of %R value closest to initial-spiked (95.82–106.46% compare to 100%).
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Jong Bang Eun AU - Budi Wibowotomo PY - 2019/01 DA - 2019/01 TI - Extraction Efficiency for the Analysis of Non-Nutritive Sweeteners, Stevioside and Sucralose in Different Types of Food Models BT - 2nd International Conference on Vocational Education and Training (ICOVET 2018) PB - Atlantis Press SN - 2352-5398 UR - https://doi.org/10.2991/icovet-18.2019.25 DO - https://doi.org/10.2991/icovet-18.2019.25 ID - BangEun2019/01 ER -