Stevioside CAS 57817-89-7

At present, in medicaments, sucrose is generally used as a flavoring agent, but there are some drawbacks in clinical applications. For example, a large amount of sucrose will limit the use of diabetic patients, and at the same time, the color of the drug will turn yellow due to the presence of sucrose, which affects the appearance.

Ruan Wenyou once used stevioside instead of sucrose in inosine oral liquid, and found that the newly configured inosine oral liquid has low viscosity, fast filtration, good transparency, good color, low cost, and does not affect the curative effect. Good taste and other advantages. In addition, large amounts of sucrose in the use of medicaments may induce cancer and cause dental caries; it is unstable in acidic traditional Chinese medicine solutions and will reduce its sweetness; in heat-clearing, detoxifying and astringent medicines, the sweetness is reduced; The existence of sucrose is not conducive to the control of microorganisms, thereby affecting the quality of medicines and other shortcomings.

Stevioside has the characteristics of high sweetness, low calories, no side effects, prevention of dental caries, stability in the pH range of 3-10, and no fermentation. In the pharmaceutical process, it can be used as a substitute for sucrose as a syrup, granule, pill, etc. Flavors

Stevioside is widely used in food and beverage industries due to its high sweetness, low calorie, fresh taste, and no side effects on the human body. In June 1985, the Ministry of Health of my country approved the use of stevioside as a food additive; in 1990, the Ministry of Health expanded its scope of application and approved its use as a medicinal sweetener excipient; in 1999, the standard for stevioside (GB8270- 1999). So far, stevia has been widely used in beverages, preserves, preserved fruits, pastries, dairy products, functional foods such as blood pressure lowering or weight loss, and cigarette industries.

Although Stevioside has high sweetness, the aftertaste has bitterness and licorice aftertaste. The reason may be the residue of bitter impurities during the extraction process or the influence of the basic structure of stevioside and glycosides. However, when stevioside is mixed with citric acid, malic acid, lactic acid, and amino acids, it can eliminate the effect of stevia aftertaste and help improve the taste of Stevioside.

In addition, combining stevia with other sweeteners to make compound sweeteners, such as a natural combination of erythritol and stevioside, not only enhances its health care function, but also reduces the cost of erythritol. Cover up the bad taste of stevia. Stevioside can replace 15%~35% of sucrose to produce beverages or wines, not only does not affect the taste, but also because of the antibacterial effect of stevia, it can also extend the shelf life of beverages and improve wine quality. The use of stevia in the production of preserved fruits and pastries not only greatly reduces the cost, but also reduces the calories, and meets the needs of the daily low-sugar intake population. The use of stevioside in the production of dairy products can not only improve the taste of dairy products. As a promoter of the growth of bifidobacteria, stevioside can not only promote the proliferation of bifidobacteria and lactobacilli in the human body, but also inhibit E. coli and other diseases. Grow. Using stevioside to replace 30% to 50% of sucrose in processing aquatic products can prevent protein deterioration in aquatic products or browning and mildew caused by rancidity reactions. Using stevioside in soy sauce and other condiments can not only prevent its browning reaction, but also suppress its saltiness.

Hydrolyzing steviol glycosides under acidic conditions can obtain a tetracyclic diterpene compound with a bayane skeleton—isosteverol, due to the rigidity of its molecular structure and its unique groove structure and its chemistry With its stable structure and superior chiral environment, it has been developed in recent years for applications in organic catalysis, molecular recognition and self-assembly.