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以玉米淀粉为材料，利用酶促修饰方法有效地将淀粉水解下来的葡萄糖基接枝到甜菊糖苷分子上，获得高甜度、无异味的α-葡萄糖基-甜菊糖苷。甜度达到蔗糖的150倍。与日本同类产品比较，α-葡萄糖基-甜菊糖苷的转化率是其1．8倍。该项研究对于甜菊糖苷的深入研究具有理论和应用价值。
Using corn starch as a material, the glucose radical hydrolyzed by the starch is effectively grafted onto the steviol glycoside molecule by an enzymatic modification method to obtain a high-sweetness, odor-free α-glucosyl- steviol glucoside. Sweetness reaches 150 times that of sucrose. The conversion rate of α-glucosyl- steviol glycoside is 1.8 times that of the Japanese counterpart. This study has theoretical and practical value for the in-depth study of stevioside.