The use of capillary electrophoresis with contactless conductivity detection for sensitive determination of stevioside and rebaudioside A in foods and beverages
Abstract
Two electrophoretic methods with contactless conductivity detection have been developed for determination of the content of rebaudioside A and stevioside in samples of sweeteners and beverages prepared from extracts of the plant Stevia rebaudiana Bertoni. The total content of rebaudioside A and stevioside can be determined in a fused silica capillary with an inner diameter of 10 pm and total length of 31.5 cm in optimised background electrolyte with the composition 170 mM H3BO3/LiOH (pH 9.0).
The combined peak of the two glucosides is characterised by a migration time of 54 s, which completely separates it from EOF. INST coating solution in an amount of 0.5% v/v, which effectively suppresses the electroosmotic flow, was added to the background electrolyte for mutual separation of rebaudioside A and stevioside.
The CE method with suppression of EOF is characterised by complete separation of rebaudioside A and stevioside, LOD is 0.3 mg/L (0.1 mu M).