Analysis of rubusoside and related compounds in tenryocha extract sweetener

Journal of the Food Hygienic Society of Japan

Volumn 43, Issue 4, 2002, Pages 250-253

  Sugimoto, Naoki ^a   Sato, Kyoko ^a   Liu, Hong Min ^a   Kikuchi, Hiroyuki ^a   Yamazaki, Takeshi ^a   Maitani, Tamio ^a  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

Author keywords

Natural sweetener; Panicloside IV; Rubus suavissimus S. LEE (Rosaceae); Rubusoside; Steviolmonoside; Tenryocha extract

Indexed keywords

FOOD ADDITIVE; PANICLOSIDE IV; PLANT EXTRACT; RUBUSOSIDE; STEVIOLMONOSIDE; SWEETENING AGENT; TENRYOCHA EXTRACT; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; RUBUS SUAVISSIMUS; SAFETY;

ROSACEAE; RUBUS;

EID: 0036040297     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.43.250     Document Type: Article

References (9)

1. Rubusoside (β-D-glucosyl ester of 13-O- β-D-glucosyl-steviol), a sweet principle of Rubus chingii HU (Rosaceae)
2. Minor diterpene glycosides from sweet leaves of Rubus suavissimus
3. Antiallegy action of Rubus suavissimus
4. Anti-allegic activity of Tencha and oolong tea polyphenols
5. Tannins and related compounds. Part 28. Revision of the structures of sanguiins H-6, H-2, and H-3, and isolation and characterization of sanguiin H-11, a novel tetrameric hydrolysable tannin and seven related tannins from Sanguisorba officinalis
6. 13C nuclear magnetic resonance spectroscopy to chemistry of glucosides: Structures of paniculosides-I, -II, -III, -IV, and -V, diterpene glucosides of Stevia paniculata LAG
7. Polyphenolic constituents from leaves of Rubus suavissimus