Rebaudioside A

Rebaudioside A
Names
	IUPAC name 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-ent-kaur-16-en-19-oic acid β-D-glucopyranosyl ester
Identifiers
CAS Number	58543-16-1;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:145012;
ECHA InfoCard	100.121.892
PubChem CID	124378;
UNII	B3FUD0528F ;
CompTox Dashboard (EPA)	DTXSID8047898 ;
	SMILES [C@]123[C@]([C@]4([C@@]([C@](CCC4)(C)C(O[C@@H]5O[C@@H]([C@@H](O)[C@@H]([C@H]5O)O)CO)=O)(CC1)[H])C)(CC[C@@](C2)(O[C@H]6[C@H](O[C@@H]7O[C@@H]([C@@H](O)[C@@H]([C@H]7O)O)CO)[C@H]([C@H](O)[C@H](O6)CO)O[C@@H]8O[C@@H]([C@@H](O)[C@@H]([C@H]8O)O)CO)C(C3)=C)[H];
Properties
Chemical formula	C44H70O23 [1]
Molar mass	967.01 g/mol
Appearance	white powder
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
	Infobox references

Rebaudioside A (sometimes shortened to "Reb A") is a steviol glycoside that is 240 times sweeter than sugar.[2] The glycoside contains only glucose (to the exclusion of other commonly found monosaccharides) as its monosaccharide moieties. It contains four glucose molecules in total with the central glucose of the triplet connected to the main steviol structure at its hydroxyl group, and the remaining glucose at its carboxyl group forming an ester bond.

References

Rebaudioside A MATERIAL SAFETY DATA SHEET November 6, 2006
Izawa, Kunisuke; Amino, Yusuke; Kohmura, Masanori; Ueda, Yoichi; Kuroda, Motonaka (2010). "4.16 - Human–Environment Interactions – Taste". In Liu, Hung-Wen (Ben); Mander, Lew (eds.). Comprehensive Natural Products II. 4. Elsevier. doi:10.1016/B978-008045382-8.00108-8. ISBN 978-0-08-045382-8. Retrieved 2020-07-10. Among the glycosides, stevioside is the most abundant followed by rebaudioside A. Stevioside is 140 times sweeter than sucrose, while rebaudioside is 240 times sweeter.

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[1] Rebaudioside A MATERIAL SAFETY DATA SHEET November 6, 2006

[2] Izawa, Kunisuke; Amino, Yusuke; Kohmura, Masanori; Ueda, Yoichi; Kuroda, Motonaka (2010). "4.16 - Human–Environment Interactions – Taste". In Liu, Hung-Wen (Ben); Mander, Lew (eds.). Comprehensive Natural Products II. 4. Elsevier. doi:10.1016/B978-008045382-8.00108-8. ISBN 978-0-08-045382-8. Retrieved 2020-07-10. Among the glycosides, stevioside is the most abundant followed by rebaudioside A. Stevioside is 140 times sweeter than sucrose, while rebaudioside is 240 times sweeter.