STRUCTURAL CHARACTERIZATION OF THE HYDROLYSIS PRODUCTS OF THE SWEET PRINCIPLE REBAUDIOSIDE-F

摘要

Hydrolysis of the diterpene glycoside rebaudioside F isolated from Stevia rebaudiana was performed using enzymatic and acid conditions. Acid hydrolysis was carried out using H2SO4 and HCl whereas enzymatic hydrolysis was performed using pectinase. Utilizing these methods, aglycone moieties of rebaudioside F and its sugar residues were identified. The structures of the acid and enzymatic hydrolysis products were achieved on the basis of extensive 1D and 2D NMR spectral data. Further, the configuration of sugar moieties in glycosides were confirmed by preparing their corresponding thiocarbamoyl-thiazolidine carboxylate derivative with L-cysteine methyl ester and O-tolyl isothiocyanate in comparison of their retention times with standard sugars.