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   The sweet ingredients in stevia belong to glycosides. A glycoside (glycoside or heteroside), also known as glycoside or glycosomal heterossome, is a compound formed by combining derivatives of sugar or sugar and another non-glycosugar compound by connecting the terminyl carbon atoms of the sugar. After glycoside hydrolysis, it can produce sugar and non-sugar two parts, and its non-sugar part is called glycoside element or partition group, matched with agly-cone (genin). It is believed that foreign studies have isolated 8 different sweet ingredients from stevia extract: stevia (stevioside), Lewrap (renaudiside) A, B, C, D and E, and Dulcan (dulcoside) A and B. Bioside B is a secondary glycoside produced by the hydrolysis of Bioside A during extraction and separation; Dulcoside B and Bioside C are the same substance. It was also reported that stevia contains diglycosides (steriolbioside). According to Yuo Yokoyama, Japan, both it and Lepodi B are not inherent components in stevia leaves, but a by-product of deterioration in storage and transportation, and its production often indicates that the quality of stevia raw material is reduced. There are six sweet ingredients: Steviside, Legdi A, D, C, E, and Dulcus A. They are all glycoside compounds, have the same glycoside element —— stevia ol (steviol). The difference between them is the number and composition of binding sugars on the glycoside bond. Because they are all sweet glycosides, so "stevia" (total stevioside) is the total stevia glycoside.

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