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49747

Supelco

Rebaudioside B

analytical standard

同義詞:

(4α)-13-[(O-β-D-Glucopyranosyl-(1→2)-O-[β-D-glucopyranosyl-(1→3)]-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, Stevioside a4

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About This Item

經驗公式(希爾表示法):
C38H60O18
CAS號碼:
分子量::
804.87
分類程式碼代碼:
85151701
NACRES:
NA.24

等級

analytical standard

化驗

≥95.0% (HPLC)

儲存期限

limited shelf life, expiry date on the label

技術

HPLC: suitable
gas chromatography (GC): suitable

雜質

≤12.0% water (Karl Fischer)

應用

cleaning products
cosmetics
food and beverages
personal care

格式

neat

SMILES 字串

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]6O[C@H](CO)[C@@H](O)[C@H](O)[C@H]6O)[C@H]5O[C@@H]7O[C@H](CO)[C@@H](O)[C@H](O)[C@H]7O)C(O)=O

InChI

1S/C38H60O18/c1-16-11-37-9-5-20-35(2,7-4-8-36(20,3)34(49)50)21(37)6-10-38(16,15-37)56-33-30(55-32-28(48)26(46)23(43)18(13-40)52-32)29(24(44)19(14-41)53-33)54-31-27(47)25(45)22(42)17(12-39)51-31/h17-33,39-48H,1,4-15H2,2-3H3,(H,49,50)/t17-,18-,19-,20?,21?,22-,23-,24-,25+,26+,27-,28-,29+,30-,31+,32+,33+,35+,36+,37+,38-/m0/s1

InChI 密鑰

DRSKVOAJKLUMCL-FIPBZOTESA-N

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一般說明

Componentof stevia.

應用

Rebaudioside B may be used as an analytical reference standard for the quantification of the analyte in Stevia rebaudiana Bertoni leaves using high-performance liquid chromatography technique.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable


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分析證明 (COA)

Lot/Batch Number

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存取文件庫

Improved HPLC method for the evaluation of the major steviol glycosides in leaves of Stevia rebaudiana
Woelwer-R U, et al.
European Food Research and Technology, 231(4), 581-588 (2010)
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

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