CAS No. 41093-60-1

Batch: Purity:98.7
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Steviolbioside Chemical Structure
Chemical Structure
Check the Steviolbioside product page for in-depth specifications, including solubility, stock solutions, MOA, and working concentrations.

Chemical Information

IUPAC Name (1R,4S,5R,9S,10R,13S)-13-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-5,9-dimethyl-14-methylidenetetracyclo[11.2.1.01,10.04,9]hexadecane-5-carboxylic acid
CAS Number 41093-60-1
Molecular Formula

C32H50O13
Molecular Weight (MW) 642.73
SMILES CC12CCCC(C1CCC34C2CCC(C3)(C(=C)C4)OC5C(C(C(C(O5)CO)O)O)OC6C(C(C(C(O6)CO)O)O)O)(C)C(=O)O
InChIKey OMHUCGDTACNQEX-OSHKXICASA-N

Biological Activity

Steviolbioside is a natural steviol glycoside and sweetener that exhibits moderate antituberculosis activity against Mycobacterium tuberculosis strain H37Rv in vitro. As a derivative of steviol, it suppresses mycobacterial growth, impairing cellular viability and metabolic processes in M. tuberculosis. These findings highlight its potential utility as a natural lead scaffold for investigating anti-mycobacterial properties and secondary metabolite functions in tuberculosis research. [1]

How to Prepare Stock Solution?

Concentration Volume Mass
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Solubility

Batch:
All in vitro solubility values are batch-tested experimental data (non-literature values).
Solvent Solubility & Note
DMSO 100 mg/mL (155.58 mM)
(Moisture-contaminated DMSO may reduce solubility. Use fresh, anhydrous DMSO. The recommended stock concentration is 10 mM in DMSO.)
Ethanol 4 mg/mL
Water Insoluble
FAQ
Q: Why does a DMSO stock precipitate in media/saline?
A: It is caused by unheated aqueous media (supersaturation), local solvent shock, or incorrect mixing sequence.
How to fix it?
  • Preheat media/saline to 37°C.
  • Mix rapidly (pipette/vortex) upon addition.
  • For complex mixes, always add the aqueous phase last.
  • Re-dissolve minor precipitates with a 37°C water bath and sonication (≤30 min).

Reference

[1] Goyal SK, et al. Int J Food Sci Nutr. 2010;61(1):1-10.

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Note: Technical data last updated: Sep 1, 2026.