RUBUSOSIDE

White crystals, soluble in organic solvents such as methanol, ethanol, and DMSO, derived from sweet tea.

Rubusoside is used as a nutritive sweetener, derived from .Stevia rebaudiana Stevia glycosiede.

ChEBI: Rubusoside is a steviol glycoside that is steviol in which both the carboxy group and the tertiary allylic hydroxy group have been converted to their corresponding beta-D-glucosides. A precious bioactive natural sweetener which mainly exists the in Chinese sweet tea plant, Rubus suavissimus. It has a role as a sweetening agent and a plant metabolite. It is a beta-D-glucoside, a tetracyclic diterpenoid, a bridged compound and a steviol glycoside. It is functionally related to a steviol.

Rubusoside is a natural next generation sugar substitute isolated from Rubus suavissimus S. Lee. Rubusoside exhibits antiangiogenic and antiallergic properties. It can be used as a solubilizing agent for assorted biologically active agents.

A method for extracting rubusoside (Sweet tea glycoside), comprising the steps of:

Using 5g of sweet tea powder through 60 mesh sieve, add 15ml 0.3% dodecyldimethyl betaine surfactant, cold immersion for 15min, then extracted with solid-liquid ratio of 1:15, 65 ,ultrasonic power 200W, 35min, repeated 2 times. The filtrate was combined with filtration, concentrated to no alcohol flavor by rotary evaporator. 60% ethanol overnight alcohol precipitation, centrifuged at 4000 r/min for 20 min, the supernatant was collected over AB-8 resin, eluted with 3BV 60% ethanol, the eluate was further decolorized and deproteinized by D941, and combined with the column stream and the 5BV aqueous wash solution, and the combined solution was passed through polyamide to remove the polyphenols, flavonoids, and bitterness, and the final collection of column stream was carried out. Finally, the column flow solution was collected and washed with water to no sweetness, and the combined column flow solution and water wash solution were spray dried to obtain white extremely sweet sweet sweet tea glycosides. The sweet tea glycosides obtained by this method accounted for 5.91% of the dry weight of sweet tea, and the extraction rate reached 98.5%, basically without bitter flavor.