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The Coca-Cola Company and Cargill, Inc. have initiated the development and commercialization of the Stevia rebaudiana (Bertoni) derived sweetener rebaudioside A. Efforts were focused on high purity rebaudioside A (>97% by HPLC), commonly known as rebiana. In the course of the development program, extensive stability studies were carried out on rebiana, all supporting good stability for use in all food and beverage applications, including conditions where rebiana-sweetened beverages were exposed to light. Our findings on rebiana light stability refute those of an earlier study that suggested rebaudioside A to be unstable to sunlight exposure, while the structurally homologous stevioside is stable. We replicated the earlier study and found no significant photodegradation for either rebaudioside A or stevioside.

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The use of surfactant containing mobile phases to prevent or reduce the effects of adsorptive fouling of glassy carbon electrodes is reported. Both cationic and anionic surfactants are studied at concentrations above and below the critical micelle concentration. For the oxidative reactions studied here, anionic surfactants have little effect on the fouling problem, likely because of electrostatic attraction of the generated cationic intermediate to surfactant adsorbed on the electrode surface. Cationic surlactants. however, have the desired effect. Two cationic surfactants, cetyltrimethylammonium chloride and n-decylamine were studied with solutes p-nitrophenol. phenylenediamine and chlorpromazine. With these surfactants present in the mobile phase there was generally no loss of electrochemical response after up to 55 sequential injections. Adsorption of the electroactive specie prior to the electron-transfer process is shown to be a significant cause of poor chromatographic efficiency tor some solutes.'Author to whom correspondence should be addressed. 2 3 2 1 C'opynghl Q I Y Y I by Marcel I)rhker. Inc

Photostability of rebaudioside A, a sweet constituent of Stevia rebaudiana was studied under fluorescent light exposure at 25 o C in mock beverages at pH 3.8 using International Conference on Harmonization (ICH) technical requirements covering the stability testing of new drug substances and products. Experimental results indicated that rebaudioside A did not undergo any major decomposition with fluorescent light exposure for 2 weeks. Identification of the degradation products furnished two minor compounds which were identified as 13- [(2-O--D-glucopyranosyl-3-O--D-glucopyranosyl--Dglucopyranosyl)oxy]-17-hydroxy-ent-kaur-15-en-19-oic acid -D-glucopyranosyl ester and 13-[(2-O-β-Dglucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-16β-hydroxy ent-kauran-19-oic acid -D-glucopyranosyl ester on the basis of extensive spectroscopic data and chemical studies. Also, the mass balance for rebaudioside A was calculated against their control samples which were found 99.1%, suggesting any appreciable amount of undetected degradation products were formed under the conditions of the study.

This paper reports the first study of the gas-phase intramolecular elimination reaction of steviol glycosides in positive electrospray mass spectrometry. The observed glycosylated product ions are proposed to be formed via an intramolecular elimination of sugar units from the parent molecule ion. It was further proven by MS/MS studies and deuterium labeling experiments with one of the steviol glycosides, rebaudioside A. These mass spectrometric results confirmed that the new glycosylated product ions observed are most likely formed by the combination of glucose moieties (Glu) II-IV and Glu I via a gas-phase intramolecular elimination reaction.