|Source:||The leaves of Stevia rebaudiana Bertoni.|
|Biological Activity or Inhibitors:||1. Rebaudioside B tastes about 150 times sweeter than sucrose and it is non-caloric.
|Solvent:||Pyridine, Methanol, Ethanol, etc.|
|Storage:||Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to 24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: email@example.com
|After receiving:||The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.|
|1 mg||5 mg||10 mg||20 mg||25 mg|
|1 mM||1.2424 mL||6.2122 mL||12.4244 mL||24.8487 mL||31.0609 mL|
|5 mM||0.2485 mL||1.2424 mL||2.4849 mL||4.9697 mL||6.2122 mL|
|10 mM||0.1242 mL||0.6212 mL||1.2424 mL||2.4849 mL||3.1061 mL|
|50 mM||0.0248 mL||0.1242 mL||0.2485 mL||0.497 mL||0.6212 mL|
|100 mM||0.0124 mL||0.0621 mL||0.1242 mL||0.2485 mL||0.3106 mL|
Int J Mol Sci. 2012 Nov 16;13(11):15126-36.
|Catalytic hydrogenation of the sweet principles of Stevia rebaudiana, Rebaudioside B, Rebaudioside C, and Rebaudioside D and sensory evaluation of their reduced derivatives.[Pubmed: 23203115]|
|Catalytic hydrogenation of Rebaudioside B, rebaudioside C, and rebaudioside D; the three ent-kaurane diterpene glycosides isolated from Stevia rebaudiana was carried out using Pd(OH)(2). Reduction of steviol glycosides was performed using straightforward synthetic chemistry with the catalyst Pd(OH)(2) and structures of the corresponding dihydro derivatives were characterized on the basis of 1D and 2D nuclear magnetic resonance (NMR) spectral data indicating that all are novel compounds being reported for the first time. Also, the taste properties of all reduced compounds were evaluated against their corresponding original steviol glycosides and sucrose.|