茶黄素-3'-没食子酸酯

    
分析标准品,HPLC≥98%

Theaflavin-3'-gallate

源叶
B20142 一键复制产品信息
28543-07-9
C36H28O16
716.6
MFCD03427514
茶黄素-3'-没食子酸酯(TF-3'-G); 茶黄素-3'-没食子酸酯;
货号 规格 价格 上海 北京 武汉 南京 购买数量
B20142-5mg 分析标准品,HPLC≥98% ¥800.00 2 - - -
B20142-10mg 分析标准品,HPLC≥98% ¥1350.00 8 - - -
B20142-20mg 分析标准品,HPLC≥98% ¥2400.00 7 - - -
产品介绍 参考文献(51篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

沸点: 1173.6°C at 760mmHg
外观: 棕黄色粉末
溶解性: 可溶于甲醇、乙醇、DMSO等有机溶剂。
储存条件: 2-8℃
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。

参考文献(51篇)

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[IF=2.3] Yonghui Su et al."Rapid discovery of natural skin-lightening ingredients based on an integrated screening strategy based on molecular docking and zebrafish model."Journal of Cosmetic Dermatology.2024 Jun;: 41. [IF=6] Zhe Wang et al."High-throughput screening, “protein–metabolite” interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jul;203:116392 40. [IF=6.1] Hanchen Zhou et al."The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature."Food Chemistry-X".2024 Jun;22:101371 39. [IF=8.8] Shengxiao Su et al."Chemical, sensory and biological variations of black tea under different drying temperatures."FOOD CHEMISTRY".2024 Jul;446:138827 38. [IF=6] Shimao Fang et al."Ancient tea plants black tea taste determinants and their changes over manufacturing processes."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;:115750 37. [IF=7.5] Jianning Zhu et al."Theaflavin pretreatment ameliorates renal ischemia/reperfusion injury by attenuating apoptosis and oxidative stress in vivo and in vitro."BIOMEDICINE & PHARMACOTHERAPY.2024 Feb;171:116114 36. [IF=8.2] Lan Zhang et al."The substitution sites of hydroxyl and galloyl groups determine the inhibitory activity of human pancreatic α-amylase in twelve tea polyphenol monomers."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Feb;259:129189 35. [IF=8.8] Duoduo Zhang et al."Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein."FOOD CHEMISTRY.2023 Nov;:137997 34. [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 33. [IF=6.443] Yuchuan Li et al."Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes."Food Chemistry-X.2023 Jun;18:100731 32. [IF=6.449] Shengkai Luo et al."Proteolytic activation and characterization of recombinant polyphenol oxidase from Rosa chinensis for efficient synthesis of theaflavins."INDUSTRIAL CROPS AND PRODUCTS.2023 Sep;200:116810 31. [IF=4.52] Yue-Yue Chang et al."Targeted metabolites analysis and variety discrimination of Wuyi rock tea by using a whole-process chemometric-assisted HPLC-DAD strategy."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Aug;121:105365 30. [IF=9.231] Jianjian Gao et al."High-throughput screening and investigation of the inhibitory mechanism of α-glucosidase inhibitors in teas using an affinity selection-mass spectrometry method."FOOD CHEMISTRY.2023 Oct;422:136179 29. [IF=7.425] Jie Zhou et al."Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112169 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=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 21. [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 20. [IF=2.72] Siyuan Li et al."Insight into interaction mechanism between theaflavin-3-gallate and α-glucosidase using spectroscopy and molecular docking analysis."J Food Biochem. 2021 Jan;45(1):e13550 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=4.545] Zhongyuan Li et al."Theaflavin ameliorates renal ischemia/reperfusion injury by activating the Nrf2 signalling pathway in vivo and in vitro."Biomed Pharmacother. 2021 Feb;134:111097 15. [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 14. [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 13. [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 12. [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 11. 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[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 6. [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 5. [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 4. 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 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. 潘顺顺 赖幸菲 孙伶俐 黎秋华 向丽敏 孙世利.不同季节翠玉品种3大茶类生化成分及抗氧化活性研究[J].食品研究与开发 2017 38(09):22-27. 1. 赖幸菲, 孙世利, 李裕南,等. 金萱品种夏暑茶类的生化成分分析及其抗氧化活性研究[J]. 食品工业科技, 2015, 36(021):73-77.

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