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KMID : 0380619820140020179
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Korean Journal of Food Science and Technology
1982 Volume.14 No. 2 p.179 ~ p.183
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Studies on the Callus Culture of Stevia as a New Sweetening Source and the Formation of Stevioside
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Abstract
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This experiment was carried out to clarify the optimal concentrations of growth regulators for callus induction and the condition of callus culture of leaf tissue taken from Stevia rebaudiana Bertoni. The content of stevioside, sweetening component, in leaf-derived callus of stevia was also investigated.
It was shown that the optimal concentrations of benzyladenine (BA) and α-naphthalene acetic acid (NAA) for callus induction were 10^(-6)M and 10^(-5)M, respectively. Reculture of these calli in media (Linsmaier and Skoog) supplemented with BA 10^(-6)M and NAA 10^(-5)M resulted in profuse calli 15 to 20 days after incubation. When sweetening components produced by callus were extracted and identified by TLC, stevioside appeared to have Rf value 0.50 in TLC which was exactly same as standard stevioside. Stevioside content obtained by TLC-FID analyzer was 260 ㎎ per 100 g on the basis of dry weight.
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