The thermal behavior of two commercially available sweeteners based on Stevia rebaudiana Bertoni was studied by TG–DSC and EGA. The composition prior and after heating was analyzed by LC–MS/MS to identify the steviol glycosides present in each formulation and thermal degradation products, respectively. The two formulations (S1 and S2) presented thermal stability up to at least 200 °C. By DSC, it was possible to identify the presence of rebaudioside (REB) C and REB A in S1. S2 was composed mainly by erythritol (confirmed by both DSC and FTIR), REB A and E. By LC–MS/MS analyses, it was possible to observe that S1 is composed mainly by stevioside and REB A, E, C and B, and that the major products formed after heating are, basically, partially deglycosylated steviol structures. The thermal decomposition products were different depending on the formulation employed. These chemical changes in the compounds’ properties can cause a change in the desired taste and solubility of the formulations.

两种基于甜叶菊的市售甜味剂的热行为TG-DSC和EGA对Bertoni进行了研究。通过LC-MS / MS分析加热前后的成分，以分别鉴定每种制剂和热降解产物中存在的甜菊糖苷。两种配方（S1和S2）在至少200°C的温度下都具有热稳定性。通过DSC，可以识别S1中莱鲍迪甙（REB）C和REB A的存在。S2主要由赤藓糖醇（经DSC和FTIR确认），REB A和E组成。通过LC-MS / MS分析，可以观察到S1主要由甜菊糖苷和REB A，E，C和B组成，并且加热后形成的主要产物基本上是部分去糖基化的甜菊醇结构。热分解产物取决于所采用的配方而不同。