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IR Spectral Analysis of Diterpene Glycosides Isolated from <i>Stevia rebaudiana</i>

Author(s): Venkata Sai Prakash Chaturvedula | Christopher Mubarak | Indra Prakash

Journal: Food and Nutrition Sciences
ISSN 2157-944X

Volume: 03;
Issue: 10;
Start page: 1467;
Date: 2012;
Original page

Keywords: Stevia rebaudiana | Diterpene Glycosides | IR Spectral Data

The objective is to identify the Infra-Red (IR) spectral analysis of the diterpene glycosides present in the commercial extracts of Stevia rebaudiana was achieved by PerkinElmer Spectrum 400 Fourier Transform (FT) spectrometer employing a PerkinElmer Universal Attenuated Total Reflection (ATR) accessory. Using this technique the IR spectral pattern of 15 steviol glycosides which belongs to three different classes of ent-kaurane diterpene glycosides namely ent-13-hydroxykaur-16-en-19-oic acid, ent-13-hydroxykaur-15-en-19-oic acid, and 13-methyl-16-oxo-17-norent- kauran-19-oic acid were identified. From the wave numbers found for all 15 steviol glycosides, it was observed that that though there are differences in the number of sugar units, nature of sugar units, and their attachments; there are not any notable differences in the IR values.
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