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茶黃素-3-沒食子酸酯 分析標(biāo)準(zhǔn)品,HPLC≥98%
點(diǎn)擊次數(shù):78 更新時(shí)間:2026-01-28

茶黃素-3-沒食子酸酯

分析標(biāo)準(zhǔn)品,HPLC≥98%

Theaflavin-3-gallate

CAS號(hào):30462-34-1

分子式:C36H28O16

分子量:716.6

貨號(hào)

規(guī)格/參數(shù)/品牌

價(jià)格

貨期

YJ-B20143-5mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

1100.00

現(xiàn)貨

YJ-B20143-10mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

1850.00

現(xiàn)貨

YJ-B20143-20mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

2980.00

現(xiàn)貨

 

產(chǎn)品介紹

沸點(diǎn):1173.6℃ at 760 mmHg

外觀:棕黃色粉末

溶解性:可溶于甲醇、乙醇、DMSO等有機(jī)溶劑。

儲(chǔ)存條件:2-8℃

注意:部分產(chǎn)品我司僅能提供部分信息,我司不保證所提供信息的權(quán)威性,僅供客戶參考交流研究之用。

參考文獻(xiàn)(59)

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36. [IF=4.3] Jiasheng Huang et al."The inhibitory effect and mechanism of theaflavins on fluoride transport and uptake in HIEC-6?cell model."FOOD AND CHEMICAL TOXICOLOGY.2023 Jul;:113939

35. [IF=5.2] Zhuanrong Wu et al."Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics."Foods.2023 Jan;12(12):2430

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28. [IF=5.561] Jiazheng Lin et al."Effect of the Presence of Stem on Quality of Oolong Tea."Foods.2022 Jan;11(21):3439

27. [IF=7.425] Xiong Gao et al."Chemical composition and anti-inflammatory activity of water extract from black cocoa tea (Camellia ptilophylla)."FOOD RESEARCH INTERNATIONAL.2022 Aug;:111831

26. [IF=7.077] Xueqin Gao et al."Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage."MEAT SCIENCE.2022 Oct;192:108877

25. [IF=5.396] Chunyin Qin et al."Comparison on the chemical composition, antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion."Food & Function. 2022 Apr;:

24. [IF=5.279] Wei Wang et al."Effect of Active Groups and Oxidative Dimerization on the Antimelanogenic Activity of Catechins and Their Dimeric Oxidation Products."J Agr Food Chem. 2022;70(4):1304–1315

23. [IF=6.475] Guoping Lai et al."Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing."Food Res Int. 2022 May;155:111041

22. [IF=2.863] Xiaokang Liu et al."Spectrum–effect relationship between ultra-high-performance liquid chromatography fingerprints and antioxidant activities of Lophatherum gracile Brongn."Food Science & Nutrition. 2022 Feb 22

21. [IF=7.514] Yuqing Cui et al."Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV–visible spectroscopy and mass spectrometry."Food Chem. 2022 Aug;386:132788

20. [IF=2.19] Xiaofen Wu et al."Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea."J Food Process Pres. 2021 Oct;45(10):e15844

19. [IF=3.638] Shimao Fang et al."Geographical origin traceability of Keemun black tea based on its non-volatile composition combined with chemometrics."J Sci Food Agr. 2019 Dec;99(15):6937-6943

18. [IF=3.701] Lingling Tai et al."Anti-hyperuricemic effects of three theaflavins isolated from black tea in hyperuricemic mice."J Funct Foods. 2020 Mar;66:103803

17. [IF=4.192] Wenji Zhang et al."Theaflavin TF3 Relieves Hepatocyte Lipid Deposition through Activating an AMPK Signaling Pathway by targeting Plasma Kallikrein."J Agr Food Chem. 2020;68(9):2673–2683

16. [IF=4.653] Fengfeng Qu et al."Comparison of the Effects of Green and Black Tea Extracts on Na+/K+‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice."Mol Nutr Food Res. 2019 Sep;63(17):1801039

15. [IF=4.952] Fengfeng Qu et al."The new insight into the influence of fermentation temperature on quality and bioactivities of black tea."Lwt Food Sci Technol. 2020 Jan;117:108646

14. [IF=4.952] Jinjie Hua et al."Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation."Lwt Food Sci Technol. 2021 Mar;139:110291

13. [IF=6.419] Fengfeng  Qu et al."Study on mechanism of low bioavailability of black tea theaflavins by using Caco-2 cell monolayer."Drug Deliv. 2021;28(1):1737-1747

12. [IF=6.475] Mingchun Wen et al."Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing."Food Res Int. 2021 Oct;148:110588

11. [IF=7.514] Ai Huang et al."Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea."Food Chem. 2021 Oct;359:129950

10. [IF=7.514] Mingchun Wen et al."Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation."Food Chem. 2022 Jan;368:130803

9. [IF=2.769] Guobin Xia et al."Tannase-mediated biotransformation assisted separation and purification of theaflavin and epigallocatechin by high speed counter current chromatography and preparative high performance liquid chromatography: A comparative study."Microsc

8. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112

7. [IF=7.514] Xuemei Guo et al."An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase."Food Chem. 2018 Apr;2

6.  Hua, Jinjie, et al. "Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation." LWT 139 (2021): 110291.https:##doi.org/10.1016/j.lwt.2020.110291

5.  Qu, Fengfeng, et al. "Comparison of the Effects of Green and Black Tea Extracts on Na+/K+‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice." Molecular nutrition & food research 63.17 (2019): 1801039.https:##doi.org/10.1002/mnfr.201801039

4.  Liang Zhang, Janio Sousa Santos, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araújo Vieira do Carmo, Luciana Azevedo, Yijun Wang, Daniel Granato, Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the ph

3.  Tai, Lingling, et al. "Anti-hyperuricemic effects of three theaflavins isolated from black tea in hyperuricemic mice." Journal of Functional Foods 66 (2020): 103803.https:##doi.org/10.1016/j.jff.2020.103803

2.  Fang, Shimao, et al. "Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics." Journal of the Science of Food and Agriculture 99.15 (2019): 6937-6943.https:##doi.org/10.1002/jsfa.9982

1.  潘順順 賴幸菲 孫伶俐 黎秋華 向麗敏 孫世利.不同季節(jié)翠玉品種3大茶類生化成分及抗氧化活性研究[J].食品研究與開發(fā) 2017 38(09):22-27.

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