所有图片(1)
别名:
(4α)-13-(β-D-glucopyranosyloxy)kaur-16-en-18-oic acid β-D-glucopyranosyl ester
经验公式（希尔记法）:
C32H50O13
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等级
analytical standard
检测方案
≥95.0% (HPLC)
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
杂质
≤10.0% water
应用
cleaning products
cosmetics
food and beverages
personal care
格式
neat
SMILES字符串
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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一般描述
Componentof stevia.
Rubusoside is a transfructosylated steviol glycoside, which can be isolated particularly from the leaves of Rubus suavissimus.
Rubusoside is a transfructosylated steviol glycoside, which can be isolated particularly from the leaves of Rubus suavissimus.
应用
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
闪点(°F)
Not applicable
闪点(°C)
Not applicable
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
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
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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