Skip to Content
Merck
CN
All Photos(1)

Documents

30987

Supelco

Rebaudioside C

analytical standard

Sign Into View Organizational & Contract Pricing
All Photos(1)
Synonym(s):
(4α)-13-[(O-6-Deoxy-α-L-mannopyranosyl-(1→2)-O-[β-D-glucopyranosyl-(1→3)]-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-glucopyranosyl ester, Dulcoside B
Empirical Formula (Hill Notation):
C44H70O22
CAS Number:
63550-99-2
Molecular Weight:
951.01
UNSPSC Code:
85151701
NACRES:
NA.24

grade

analytical standard

Assay

≥95.0% (HPLC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

impurities

≤12.0% water

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

SMILES string

C[C@@H]1O[C@@H](O[C@H]2[C@@H](O[C@H](CO)[C@@H](O)[C@@H]2O[C@@H]3O[C@H](CO)[C@@H](O)[C@H](O)[C@H]3O)O[C@]45CC[C@H]6[C@]7(C)CCC[C@](C)([C@H]7CC[C@@]6(CC4=C)C5)C(=O)O[C@@H]8O[C@H](CO)[C@@H](O)[C@H](O)[C@H]8O)[C@H](O)[C@H](O)[C@H]1O

InChI

1S/C44H70O22/c1-17-12-43-10-6-22-41(3,8-5-9-42(22,4)40(58)65-38-33(57)30(54)26(50)20(14-46)61-38)23(43)7-11-44(17,16-43)66-39-35(64-36-31(55)28(52)24(48)18(2)59-36)34(27(51)21(15-47)62-39)63-37-32(56)29(53)25(49)19(13-45)60-37/h18-39,45-57H,1,5-16H2,2-4H3/t18-,19-,20-,21-,22?,23?,24-,25-,26-,27-,28+,29+,30+,31+,32-,33-,34+,35-,36-,37+,38?,39+,41-,42-,43-,44+/m1/s1

InChI key

QSRAJVGDWKFOGU-RYUVMFHASA-N

Looking for similar products? Visit Product Comparison Guide

General description

Componentof stevia.
Rebaudioside C is classified under the steviol glycosides group of compounds.

Application

Rebaudioside C may be used as a reference standard for the determination of rebaudioside C in:
  • Soft and alcoholic beverages by high-performance liquid chromatography and tandem mass spectrometry with electrospray ionization (HPLC-ESI-MS/MS).
  • Leaves of Stevia rebaudiana (Bertoni) from plants cultivated under chilling stress conditions by untargeted LC-ESI (Orbitrap) MS, LC-ESI coupled with triple quadrupole (QqQ) MS/MS and multivariate data analysis.
  • Stevia formulations and sugar-free food products by high performance thin layer chromatography (HPTLC) with ESI-MS, hydrophilic interaction chromatography (HILIC)-HPLC as well as reversed phase (RP)-HPLC.
  • Popular beverages by HILIC-MS/MS.

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Comparison of hydrophilic interaction and reversed phase liquid chromatography coupled with tandem mass spectrometry for the determination of eight artificial sweeteners and common steviol glycosides in popular beverages.
Kubica P, et al.
Journal of Pharmaceutical and Biomedical Analysis, 127(5), 184-192 (2016)
Steviol glycosides targeted analysis in leaves of Stevia rebaudiana (Bertoni) from plants cultivated under chilling stress conditions.
Soufi S, et al.
Food Chemistry, 190(5), 572-580 (2016)
High-performance thin-layer chromatography analysis of steviol glycosides in Stevia formulations and sugar-free food products, and benchmarking with (ultra) high-performance liquid chromatography
Morlock GE, et al.
Journal of Chromatography A, 1350(5), 102-111 (2014)
Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves.
Periche A, et al.
Food Chemistry, 172, 1-6 (2015)
María Inés Espinoza et al.
Journal of agricultural and food chemistry, 62(49), 11797-11804 (2014-11-14)
Stevia rebaudiana is known for its sweet-tasting ent-kaurene diterpenoid glycosides. Several manufacturing strategies are currently employed to obtain Stevia sweeteners with the lowest possible off-flavors. The chemical composition of four commercial S. rebaudiana extracts, obtained by different technologies, was characterized
View All Related Papers

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service