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<p>A high-performance liquid chromatography (HPLC) method was developed and validated for the analysis of 13 steviol glycosides (SGs) in food matrices. HPLC conditions with a 40-min run and a C18 column (250&#xa0;mm × 4.6&#xa0;mm, 5&#xa0;µm) successfully separated 13 SGs. The regression coefficients ranged from 0.9995 to 0.9999. The limit of detection and limit of quantitation were 0.09–0.64 and 0.27–1.93&#xa0;mg/kg, respectively. Rebaudioside A, stevioside, rebaudioside F, and rebaudioside C were selected for method validation, and the food matrices were categorized as beverages, fermented milk, and snacks. The intra-and interday precisions of the selected food matrices were 1.93–3.91 and 2.13–5.92%, respectively. The matrix effects were 5.43–6.88% (beverages), 13.29–15.57% (fermented milk), and 9.63–14.32% (snacks). Interlaboratory validation was conducted to confirm the reproducibility of the method. The developed HPLC method was successfully applied to quantify SGs in 130 commercially available processed foods in Korea.</p>

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Development of HPLC–PDA method for steviol glycosides analysis in food matrices

  • 期刊论文

  • 发表日期：

    2026年7月20日

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  • Dowon Kim,
  • Sookyung Liu,
  • Jinhwan Yoon,
  • JuDong Yeo,
  • Won Young Oh,
  • Jaehwan Lee

摘要

A high-performance liquid chromatography (HPLC) method was developed and validated for the analysis of 13 steviol glycosides (SGs) in food matrices. HPLC conditions with a 40-min run and a C18 column (250 mm × 4.6 mm, 5 µm) successfully separated 13 SGs. The regression coefficients ranged from 0.9995 to 0.9999. The limit of detection and limit of quantitation were 0.09–0.64 and 0.27–1.93 mg/kg, respectively. Rebaudioside A, stevioside, rebaudioside F, and rebaudioside C were selected for method validation, and the food matrices were categorized as beverages, fermented milk, and snacks. The intra-and interday precisions of the selected food matrices were 1.93–3.91 and 2.13–5.92%, respectively. The matrix effects were 5.43–6.88% (beverages), 13.29–15.57% (fermented milk), and 9.63–14.32% (snacks). Interlaboratory validation was conducted to confirm the reproducibility of the method. The developed HPLC method was successfully applied to quantify SGs in 130 commercially available processed foods in Korea.