58543-17-2

58543-17-2 structure

Name: Rebaudioside B
Chemical Name: rebaudioside B
CAS Number: 58543-17-2
Molecular Formula: C₃₈H₆₀O₁₈
Molecular Weight: 804.87200
Catalog: analytical chemistry Standard Food and beverage standards
Create Date: 2018-08-25 07:59:19
Modify Date: 2026-07-16 09:59:55
Rebaudioside B is the minor constituent isolated from the leaves of Stevia rebaudiana Bertoni. Rebaudioside B tastes about 150 times sweeter than sucrose [1].

Name	rebaudioside B
Synonyms	Rebaudioside B, 10 mM in DMSO REBAUDIOSIDEB Rebaudioside B-RM (4α)-13-[(O-β-D-Glucopyranosyl-(1→2)-O-[β-D-glucopyranosyl-(1→3)]-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid Rebaudioside B (AS) (4R)-13-[(2-O-β-D-Glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid REBAUDIOSIDE B(SH) Stevioside a4 (4R,4aS,6,9S,11,11bS)-9-(((2S,3R,4S,5R,6R)-5-Hydroxy-6-(hydroxymethyl)-3,4-bis(((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2-yl)oxy)-4,11b-dimethyl-8-methylenetetradecahydro-6a,9-methanocyclohta[a]naphthalene-4-cboxylic acid Rebaudioside B Standd REBAUDIOSIDE B(P)(NEW) REBAUDIOSIDE A(rebiana)(P) (4alpha)-13-[(O-beta-D-Glucopyranosyl-O-[beta-D-glucopyranosyl-]-beta-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid iso-reabaudioside B Kaur-16-en-18-oic acid, 13-[(O-β-D-glucopyranosyl-(1→2)-O-[β-D-glucopyranosyl-(1→3)]-β-D-glucopyranosyl)oxy]-, (4α)

Description	Rebaudioside B is the minor constituent isolated from the leaves of Stevia rebaudiana Bertoni. Rebaudioside B tastes about 150 times sweeter than sucrose [1].
Related Catalog	Research Areas >> Others Signaling Pathways >> Others >> Others
References	[1]. Prakash I, et al. Catalytic hydrogenation of the sweet principles of Stevia rebaudiana, Rebaudioside B, Rebaudioside C, and Rebaudioside D and sensory evaluation of their reduced derivatives. Int J Mol Sci. 2012 Nov 16;13(11):15126-36.

57817-89-7

58543-17-2

Literature: Well, Caroline; Frank, Oliver; Hofmann, Thomas Journal of Agricultural and Food Chemistry, 2013 , vol. 61, # 47 p. 11312 - 11320

58543-16-1

58543-17-2

Literature: Journal of Agricultural and Food Chemistry, , vol. 60, # 27 p. 6782 - 6793

Precursor 2
57817-89-7 58543-16-1
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