本书分为四部分，第一部分介绍甜菊糖苷的结构、纯化和分析检测方法；第二部分介绍甜菊糖苷的生产及质量控制、食品中甜菊糖苷的变化和检测、在食品中的添加量等；第三、四部分分别介绍甜菊糖苷的毒理学评价结果和每日摄入量。（This book is divided into four parts. The first part introduces the structure, purification and analytical method of steviol glycoside. The second part introduces the production and quality control of steviol glycoside, the changes and detection of steviol glycoside in food, and the addition amount in food, etc.. The third part and fourth part respectively introduce the toxicology evaluation results and daily intakes of steviol glycoside.）