38462

Rebaudioside A

analytical standard

• Sinonimo/i: (4α)-13-[(2-O-β-D-glucopyranosyl-3-O-β-D­glucopyranosyl-β-D-glucopyranosyl)-oxy]kaur-6-en-8-oic acid β-D­glucopyranosyl ester, Glycoside A3, Glycoside X, Stevioside a3
• Formula empirica (notazione di Hill): C₄₄H₇₀O₂₃
• Numero CAS: 58543-16-1
• Peso molecolare: 967.01
• Beilstein: 6470556
• Numero MDL: MFCD02183463
• Codice UNSPSC: 85151701
• ID PubChem: 329755765
• NACRES: NA.24

Proprietà

• Grado: analytical standard
• Livello qualitativo: 100
• Saggio: ≥95.0% (HPLC)
• Durata: limited shelf life, expiry date on the label
• tecniche: HPLC: suitable; gas chromatography (GC): suitable
• Impurezze: ≤12.0% water
• applicazioni: cleaning products; cosmetics; flavors and fragrances; food and beverages; personal care
• Formato: neat
• Stringa SMILE: 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[C@@H]8O[C@H](CO)[C@@H](O)[C@H](O)[C@H]8O
• InChI: 1S/C44H70O23/c1-17-11-43-9-5-22-41(2,7-4-8-42(22,3)40(59)66-38-33(58)30(55)26(51)20(14-47)62-38)23(43)6-10-44(17,16-43)67-39-35(65-37-32(57)29(54)25(50)19(13-46)61-37)34(27(52)21(15-48)63-39)64-36-31(56)28(53)24(49)18(12-45)60-36/h18-39,45-58H,1,4-16H2,2-3H3/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; HELXLJCILKEWJH-NCGAPWICSA-N

Descrizione

Descrizione generale

Componentof stevia.
Rebaudioside A is a type of naturally occurring steviol glycoside, which can be obtained from Stevia rebaudiana species of plants. It finds applications as food and beverage sweetener.

Applicazioni

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

Informazioni sulla sicurezza

• Codice della classe di stoccaggio: 11 - Combustible Solids
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Punto d’infiammabilità (°F): Not applicable
• Punto d’infiammabilità (°C): Not applicable