Progress of functional components in Stevia rebaudiand Bertoni

WANG Shao-jia; YOU Sa-sa

doi:10.13386/j.issn1002-0306.2017.20.059

WANG Shao-jia, YOU Sa-sa. Progress of functional components in Stevia rebaudiand Bertoni[J]. Science and Technology of Food Industry, 2017, (20): 323-327. DOI: 10.13386/j.issn1002-0306.2017.20.059

Citation:

WANG Shao-jia, YOU Sa-sa. Progress of functional components in Stevia rebaudiand Bertoni[J]. Science and Technology of Food Industry, 2017, (20): 323-327. DOI: 10.13386/j.issn1002-0306.2017.20.059

Citation:

WANG Shao-jia, YOU Sa-sa. Progress of functional components in Stevia rebaudiand Bertoni[J]. Science and Technology of Food Industry, 2017, (20): 323-327. DOI: 10.13386/j.issn1002-0306.2017.20.059

Progress of functional components in Stevia rebaudiand Bertoni

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Stevia ( Stevia rebaudiand Bertoni) contains various functional components, such as glucosides, flavonoids, chlorogenic acid and so on. Steviol glycosides are of important value in food and pharmaceutical industry as sweetener. Flavonoids and chlorogenic acid also have antioxidant, anti-inflammatory and antitumor activities, which implies Stevia has great potentials.In this paper, we summarized extraction, purification and separation process of the three kinds of compounds.

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Science and Technology of Food Industry

Progress of functional components in Stevia rebaudiand Bertoni

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