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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