阅读说明：本技术 高纯度甜菊糖苷 (High purity steviol glycosides ) 是由 A·马科斯雅恩 S·Y·周 K·尼扎姆宾纳维 K·克汗 M·阿弗扎尔宾哈希姆 S·A/L· 于 2019-03-15 设计创作，主要内容包括：描述了制备高度纯化的甜菊糖苷的方法,所述甜菊糖苷特别是甜菊单糖苷,甜菊单糖苷A,甜菊双糖苷,甜菊双糖苷D,甜茶苷,甜菊双糖苷A,甜菊双糖苷B,瑞鲍迪苷B,甜菊苷,瑞鲍迪苷G,甜菊苷A,甜菊苷B,甜菊苷C,瑞鲍迪苷A,瑞鲍迪苷E,瑞鲍迪苷E2,瑞鲍迪苷E4,瑞鲍迪苷E6,瑞鲍迪苷E3,瑞鲍迪苷D,瑞鲍迪苷I,瑞鲍迪苷AM,瑞鲍迪苷D7,瑞鲍迪苷M,瑞鲍迪苷M4,瑞鲍迪苷1a,瑞鲍迪苷1b,瑞鲍迪苷1c,瑞鲍迪苷1d,瑞鲍迪苷1e,瑞鲍迪苷1f,瑞鲍迪苷1g,瑞鲍迪苷1h,瑞鲍迪苷1i,瑞鲍迪苷1j,瑞鲍迪苷1k,瑞鲍迪苷1l,瑞鲍迪苷1m,瑞鲍迪苷1n,瑞鲍迪苷1o,瑞鲍迪苷1p,瑞鲍迪苷1q,瑞鲍迪苷1r,瑞鲍迪苷1s,瑞鲍迪苷1t,瑞鲍迪苷2a,瑞鲍迪苷2b,瑞鲍迪苷2c,瑞鲍迪苷2d,瑞鲍迪苷2e,瑞鲍迪苷2f,瑞鲍迪苷2g,瑞鲍迪苷2h,瑞鲍迪苷2i,瑞鲍迪苷2j,瑞鲍迪苷2k,瑞鲍迪苷2l,瑞鲍迪苷2m,瑞鲍迪苷2n,瑞鲍迪苷2o,瑞鲍迪苷2p,瑞鲍迪苷2q,瑞鲍迪苷2r,瑞鲍迪苷2s和/或SvG7。该方法包括使用酶制剂和重组微生物将不同的起始组合物转化为目标甜菊糖苷。高度纯化的甜菊糖苷用作可食用和可咀嚼组合物例如任意饮料,糖食,焙烤食品,饼干和口香糖中的无热量甜味剂,风味增强剂,甜味增强剂和泡沫抑制剂。(Described is a process for the preparation of highly purified steviol glycosides, in particular steviolmonoside, steviolmonoside a, steviolbioside D, rubusoside, steviolbioside a, steviolbioside B, rebaudioside B, stevioside, rebaudioside G, stevioside a, stevioside B, stevioside C, rebaudioside a, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside I, rebaudioside AM, rebaudioside D7, rebaudioside M4, rebaudioside 1a, rebaudioside 1B, rebaudioside 1C, rebaudioside 1D, rebaudioside 1E, rebaudioside 1f, rebaudioside 1G, rebaudioside 1h, rebaudioside 1I, rebaudioside 1j, rebaudioside 1k, rebaudioside 1l, rebaudioside 1m, rebaudioside 1n, rebaudioside 1o, rebaudioside 1p, rebaudioside 1q, rebaudioside 1r, rebaudioside 1s, rebaudioside 1t, rebaudioside 2a, rebaudioside 2b, rebaudioside 2c, rebaudioside 2d, rebaudioside 2e, rebaudioside 2f, rebaudioside 2g, rebaudioside 2h, rebaudioside 2i, rebaudioside 2j, rebaudioside 2k, rebaudioside 2l, rebaudioside 2m, rebaudioside 2n, rebaudioside 2o, rebaudioside 2p, rebaudioside 2q, rebaudioside 2r, rebaudioside 2s, and/or SvG 7. The method comprises converting different starting compositions into the target steviol glycoside using an enzyme preparation and a recombinant microorganism. The highly purified steviol glycosides are useful as non-caloric sweeteners, flavor enhancers, sweetness enhancers and foam inhibitors in edible and chewable compositions such as any beverages, confections, baked goods, cookies and chewing gum.)