3-没食子酰基奎宁酸
分析标准品,HPLC≥95%
3-Galloylquinic acid
源叶
B29477
一键复制产品信息
17365-11-6
C14H16O10
344.3
(1S,3R,4R,5R)-1,3,4-trihydroxy-5-(3,4,5-trihydroxybenzoyl)oxycyclohexane-1-carboxylic acid; Theogallin; 5-O-galloylquinic acid; 3-O-galloylquicnic acid; 3-O-Galloylquinic acid;
3-没食子酰基奎宁酸 分析标准品,HPLC≥95%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
B29477-5mg |
分析标准品,HPLC≥95% | ￥4000.00 |
>10 | - | - | - | - |
|
产品介绍
| SMILES： | O=C([C@]1(O)C[C@@H](O)[C@@H](O)[C@H](OC(C2=CC(O)=C(O)C(O)=C2)=O)C1)O |
|---|---|
| 沸点： | 754.4℃ at 760 mmHg |
| 外观： | Powder |
| 储存条件： | -20℃ |
| 密度： | 1.85 |
| 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(5篇)
5. [IF=3.5] Yining Hao et al."Bioaccessibility of Phyllanthus emblica L. extract and its potential as a functional food for protecting against inflammatory bowel disease."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2025 Dec;:
4. [IF=4.7] Bernard Ntezimana et al."Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea."Foods.2024 Jan;13(23):3977
3. [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
2. [IF=6.1] Qiong Chen et al."In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX
1. [IF=6.1] Shan Zhang et al."The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses."Food Chemistry-X.2023 Nov;:100989
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