源叶
B50707
一键复制产品信息
18483-17-5
C27H24O18
636.47
MFCD06656305
β-D-Glucopyranose 1,3,6-trigallate β-D-Glucopyranose-1,3,6-tris(3,4,5-trihydroxybenzoate 1,3,6-Tri-O-galloyl-β-D-glucopyranose NP 005114 NSC 69861
1,3,6-三-O-没食子酰基-β-D-葡萄糖 分析标准品,HPLC≥98%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
B50707-5mg |
分析标准品,HPLC≥98% | ￥2240.00 |
>10 | 2 | - | - | - |
|
B50707-10mg |
分析标准品,HPLC≥98% | ￥4000.00 |
>10 | 1 | - | - | - |
|
产品介绍
| 沸点： | 1103.6℃ at 760mmHg |
|---|---|
| 储存条件： | 2-8℃ |
| 密度： | 1.98 |
| 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(10篇)
10. [IF=6.2] Cunqiang Ma et al."Eurotium amstelodami with bacterial assistance generated jinhua fungus aroma and enhanced hypoglycemic effect during compressed tea storage."Journal of Agriculture and Food Research.2026 Feb;25:102536
9. [IF=4] Changjian Wang et al."High-throughput screening of dual-target inhibitors for SARS-CoV-2 main protease and papain-like protease from Chebulae Fructus: in silico prediction and experimental verification."Frontiers in Microbiology.2024 Dec;15:
8. [IF=6.2] Bingsong Ma et al."Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking."Current Research in Food Science.2025
7. [IF=4.6] Jian Xu et al."Study on Quality Characteristic of Chebulae Fructus and Its Adulterants and Degradation Pathway of Hydrolyzable Tannins."MOLECULES".2024 Jan;29(10):2399
6. [IF=7] Xiangdong Wang et al."Global Profiling of the Antioxidant Constituents in Chebulae Fructus Based on an Integrative Strategy of UHPLC/IM-QTOF-MS, MS/MS Molecular Networking, and Spectrum-Effect Correlation."Antioxidants.2023 Dec;12(12):2093
5. [IF=6.056] Cunqiang Ma et al."Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114683
4. [IF=5.396] Lijun Sun et al."The galloyl moiety enhances the inhibitory activity of catechins and theaflavins against α-glucosidase by increasing the polyphenol–enzyme binding interactions."Food Funct. 2021 Jan;12(1):215-229
3. [IF=5.396] Junwei Cao et al."Number of galloyl moieties and molecular flexibility are both important in alpha-amylase inhibition by galloyl-based polyphenols."Food Funct. 2020 May;11(5):3838-3850
2. [IF=7.514] Junwei Cao et al."Number of galloyl moiety and intramolecular bonds in galloyl-based polyphenols affect their interaction with alpha-glucosidase."Food Chem. 2022 Jan;367:129846
1. 马尚智,秦惠玉,龙飞,于玮,陈海君,欧阳辉,陈文,韩博.没食子多酚类化合物的鉴定及其在UPLC-MS/MS中的裂解规律研究[J].中草药,2017,48(22):4632-4638.
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