期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：10
期号：5
页码：326-330
DOI：10.19026/ajfst.10.2076
出版社：MAXWELL Science Publication
摘要：It was found that the purity of non-crystal Rebaudioside A (Reb-A) decreased almost 11.48% along with time at room temperature conditions by long term tracking and detection experiment for 33 months. While the purity of crystal Reb-A kept almost the same. The influence of heating, oxygen, sunlight, UV and γ ray on the stability of both crystal and non-crystal was studied by experiments. The results indicated that all these factors expect oxygen could precipitate the degradation of Reb-A powder. And the stability of crystal Reb-A was much better than non-crystal Reb-A. The divergence between the stability of crystal and non-crystal Reb-A demonstrated that the existence of crystal structure in Reb-A powder was the key factor which would affect its stability.
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