Changes in the volatile constituents of the leaves of Stevia rebaudiana Bertoni caused by different drying procedures

Changes in the volatile constituents and the structural integrity of dried stevia leaves (Stevia rebaudiana Bertoni) were evaluated. A gas chromatography-mass spectrometry analysis of the compounds revealed a wide variety of various chemical compounds. Among the component compounds, 2 diterpene alcohols, 7 sesquiterpenes, 4 triterpenes, a sesquiterpene oxide and 10 non-terpene compounds were identified. The major compounds were betulin, α-amyrin and the cyclopropyl ursane-type triterpene, 13,27-cycloursan-3-ol, acetate (3β,13β,14β). With the exception of the cyclopropyl ursane-type triterpene, trans-squalene and longifolenaldehyde, oven-drying significantly (P < 0.05) reduced the volatile constituents in the dried leaves. Scanning results showed that oven-drying method significantly affected the structural integrity of the leaves.

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