表没食子儿茶素没食子酸酯 分析标准品,含量91.4%,可溯源
产品介绍
| SMILES: | O=C(O[C@H]1[C@@H](C2=CC(O)=C(O)C(O)=C2)OC3=C(C(O)=CC(O)=C3)C1)C4=CC(O)=C(O)C(O)=C4 |
|---|---|
| 熔点: | 222-224°C |
| 沸点: | 909.1°C at 760 mmHg |
| 比旋光度: | D -185 ±2°(ethanol) |
| 溶解性: | 易溶于水。 |
| 储存条件: | 2-8℃ |
| 密度: | 1.9 |
| 注意: | 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。 |
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53. [IF=4.7] Zhaobao Wu et al."Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea."Foods.2025 Jan;14(1):4
52. [IF=7] Lunfang Huang et al."The processing of shaking and standing improves the taste quality of summer black tea."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115545
51. [IF=5.5] Xuelian Hu et al."Biodegradable Polymeric Microspheres with Enhanced Hemostatic and Antibacterial Properties for Wound Healing."BIOMACROMOLECULES.2025;XXXX(XXX):XXX-XXX
50. [IF=4.8] Shiqi Li et al."Enhancing antioxidant activity and functional benefits of kiwi ice wine via freeze concentration techniques and apple pomace freeze-dried powder."Food Bioscience.2025 Feb;64:106006
49. [IF=8.5] Junfeng Tan et al."The influence of pH on auto-oxidative browning of flavan-3-ols and gallic acid as a promising browning inhibitor."FOOD CHEMISTRY.2025 May;473:143066
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45. [IF=5.7] Tianyu Luo et al."Tea Extracellular Vesicle-Derived MicroRNAs Contribute to Alleviate Intestinal Inflammation by Reprogramming Macrophages."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX
44. [IF=8.5] Lu Tang et al."Adsorption and in vitro controlled–release properties of a soybean cellulose nanocrystal/polyacrylamide–based hydrogel as a carrier for different polyphenols."FOOD CHEMISTRY.2025 Jul;479:143843
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41. [IF=12.8] Ling Li et al."A protective growth factor delivery strategy based on polyphenol-protein self-assembly to promote inflammatory bone regeneration."BIOMATERIALS.2025 Sep;320:123272
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34. [IF=6.7] Guohuo Wu et al."Tea polyphenol EGCG enhances the improvements of calorie restriction on hepatic steatosis and obesity while reducing its adverse outcomes in obese rats."PHYTOMEDICINE.2025 Apr;:156744
33. [IF=11] Gang Xu et al."Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase."FOOD HYDROCOLLOIDS.2025 Apr;:111403
32. [IF=6.5] Yong Luo et al."The distribution of catechins and their derivatives among 114 Camellia plants and their correlation in different species and tea-processing suitability."Food Chemistry-X.2025 Apr;27:102461
31. [IF=8.5] Qi Chen et al."Trapping phenylacetaldehyde by litchi shell polyphenols and their characteristic catechins in chemical model and roast pork patty: Identification of catechins-adducts and toxicity assessment."FOOD CHEMISTRY.2025 Apr;:144357
30. [IF=7] Guangshan Zhao et al."Tea drinking effectively improves symptoms of diabetes and prevents hepatorenal damage in mice."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116502
29. [IF=8.5] Chuxin Ke et al."Soybean protein-soybean polysaccharide-EGCG ternary complex stabilized nanoemulsion and its application in loading pterostilbene: Emulsion stabilization mechanism, physical and digestion characteristics."FOOD CHEMISTRY.2025 Apr;:144444
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