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Theaflavin 3,3′-digallate

    
分析标准品,HPLC≥98%

Theaflavin 3,3′-digallate

源叶
B50785 一键复制产品信息
30462-35-2
C43H32O20
868.70
MFCD06797365
Theaflavin 3,3'-digallate
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B50785-10mg
分析标准品,HPLC≥98%

¥1000.00

1 2 - - -
B50785-20mg
分析标准品,HPLC≥98%

¥1800.00

7 - - - -
产品介绍 参考文献(30篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

SMILES: O=C(C1=CC(O)=C(O)C(O)=C1)O[C@H]2[C@H](OC3=CC(O)=CC(O)=C3C2)C4=C5C(C(C(O)=CC([C@@H]6[C@@H](CC7=C(O)C=C(O)C=C7O6)OC(C8=CC(O)=C(O)C(O)=C8)=O)=C5)=O)=C(O)C(O)=C4
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(30篇)

25. [IF=5.1] Lin Hu et al."In Vitro Inhibitory Effects and Molecular Mechanism of Four Theaflavins on Isozymes of CYP450 and UGTs."Foods.2025 Jan;14(16):2822 24. [IF=4.2] Xiaolei Miao et al."Determination of Eight Catechins and Four Theaflavins in Qingzhuan Dark Tea of Different Years (1, 5, 9, and 13 Years)."JOURNAL OF FOOD BIOCHEMISTRY.2025 Jun;2025(1):1214060 23. [IF=4.7] Cuinan Yue et al."Analysis of Taste Quality Differences Between High and Low Grades of Ninghong Tea: From the Perspective of Sensory, Metabolite, and Taste Activity Values."Foods.2024 Jan;13(23):3957 22. [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 21. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837 20. [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 19. [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 18. [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 17. [IF=5] Jian-Chang Jin et al."Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea."Frontiers in Nutrition.2023; 10: 1236216 16. [IF=6] Cuinan Yue et al."UPLC–QTOF/MS-based non-targeted metabolomics coupled with the quality component, QDA, to reveal the taste and metabolite characteristics of six types of Congou black tea."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Aug;185:115197 15. [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 14. [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 13. [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 12. [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 11. [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 10. [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 9. [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 8. [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;: 7. [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 6. [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 5. [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 4. [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 3. Liang Zhang, Jânio 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 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. 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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摩尔浓度计算器

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