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Supelco

Rubusoside

analytical standard

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Synonym(s):
(4α)-13-(β-D-glucopyranosyloxy)kaur-16-en-18-oic acid β-D-glucopyranosyl ester
Empirical Formula (Hill Notation):
C32H50O13
CAS Number:
64849-39-4
Molecular Weight:
642.73
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

≤10.0% water

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

SMILES string

C[C@@]12CCC[C@](C)([C@H]1CC[C@]34CC(=C)[C@](CC[C@@H]23)(C4)O[C@@H]5O[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O)C(=O)O[C@@H]6O[C@H](CO)[C@@H](O)[C@H](O)[C@H]6O

InChI

1S/C32H50O13/c1-15-11-31-9-5-18-29(2,7-4-8-30(18,3)28(41)44-26-24(39)22(37)20(35)16(12-33)42-26)19(31)6-10-32(15,14-31)45-27-25(40)23(38)21(36)17(13-34)43-27/h16-27,33-40H,1,4-14H2,2-3H3/t16-,17-,18+,19+,20-,21-,22+,23+,24-,25-,26+,27+,29-,30-,31-,32+/m1/s1

InChI key

YWPVROCHNBYFTP-OSHKXICASA-N

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General description

Componentof stevia.
Rubusoside is a transfructosylated steviol glycoside, which can be isolated particularly from the leaves of Rubus suavissimus.

Application

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’.

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Naoki Sugimoto et al.
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, 43(4), 250-253 (2002-11-20)
The main and minor constituents of tenryocha extract product, a natural sweetener, were investigated as a part of an ongoing study to evaluate its quality and safety as a food additive. Four constituents, namely rubusoside, steviolmonoside, panicloside IV, and ent-16
Guixin Chou et al.
Journal of agricultural and food chemistry, 57(3), 1076-1083 (2009-01-14)
The quality of botanical food is increasingly assessed by the content of multiple bioactive compounds. This study reports, for the first time, an HPLC fingerprinting method for the quality evaluation of Rubus suavissimus leaves possessing multiple bioactivities. Five constituents, gallic
Fang Zhang et al.
Journal of pharmaceutical sciences, 100(7), 2778-2789 (2011-02-12)
Curcumin (CUR) is an active food compound, but its insolubility and instability in water contributes to low bioavailability. In this study, the solubility of CUR was enhanced by utilizing the solubilizing properties of rubusoside (RUB). The solubility of CUR in
C M Compadre et al.
Biomedical & environmental mass spectrometry, 15(4), 211-222 (1988-02-15)
Steviol (ent-13-hydroxykaur-16-en-19-oic acid), the aglycone of various plant-derived glycoside sweeteners consumed by human populations, is known to be mutagenic toward Salmonella tymphimurium strain TM677 when metabolically activated using a 9000 x g supernatant fraction derived from the liver of Aroclor
K Ohtani et al.
Agricultural and biological chemistry, 55(2), 449-453 (1991-02-01)
Rubusoside (the beta-D-glucosyl ester of 13-O-beta-D-glucosyl-steviol), which is the major sweet principle of leaves of Rubus suavissimus S. Lee, was subjected to 1,4-alpha-transglucosylation by the cyclodextringlucanotransferase-starch system (the CGTase system). The tri- and tetra-glucosylated products were isolated together with the
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